Matcha muffins

I had this idea to make muffins without any diary product. I am very used to use butter as ingredients to cupcakes or sometimes even oil. But I saw once a recipe without any of these ingredients. I thought to give it the try and see what is brings. I do not recall the source of that recipe but the idea remained in my head.
No surprise that these muffins grew in the oven as any traditional muffin. The difference was instead in texture. If you combine them with a frosting that is based on butter I think that the lack of grease in the muffins is totally ignored. However for my taste, these ones were a little dry. My kids did not share the same opinion with me as they enjoyed them without any negative remark.
As for the texture, that is a wow. It is extremely soft, with very fine holes inside and they simply melt into your mouth.
The taste was just perfect. Although I expected to have quite a strong taste from the powdered green tea, it only gave a slight flavor that I really liked.
The meringues instead got a strong green tea taste. I like the taste of green tea so it didn't bothered me. Neither my kids complained, but the taste is clearly changed due to the matcha powder.
Any decoration from this recipe is totally optional. I decorated them with chocolate (as I promised my daughter some chocolate muffins, but I didn't specify if the chocolate was inside or outside), using the chocolate as a "glue" for the meringues. The matcha meringues were more for fun and to treat my kids with a homemade sweet after lunches.


Muffins: (for 16 pcs)
  • 5 eggs (eggs and whites separated)
  • 100g sugar
  • 215g all-purpose flour
  • 3 teaspoons of match tea powder (sifted)

Matcha meringues:
  • 4 egg whites (~150g egg whites)
  • 300g sugar
  • 2 teapoons of match tea powder (sifted)

Other decorations:
  • 100g black chocolate
  • few walnuts

  1. Separate the eggs whites from the yolks.
  2. Beat the whites with a standing mixer on a high speed until they foam well and add slowly the sugar. Continue to beat until they are very white, glossy and stiff.
  3. Reduce the speed of the mixer to the slowest one and add the yolks, one by one, while continuing to mix.
  4. Mix the matcha powder with flour and add them in the mixer bowl, one spoon at a time. Continue to mix slowly until all are combined.
  5. Pour the composition in muffin cases. I use an ice cream scoop to pour an equal amount  in each (about 2/3 filled).
  6. Bake at 180ÂșC for 25-30 minutes. Although the composition is green, it will brown on the top when baked. However the core remains green.
  7. When done, remove from the oven and let them cool completely.
Decoration (optional)
  • For the matcha meringue, follow rigorously the instructions from this recipe but using the quantities indicated above. The matcha powder needs to be added when the whites are completely beaten and give another short mix just to integrate it. It will give a light greenish color so do not expect them to become green. Also I do not advise to add more matcha powder as it comes already with a strong taste.
  • Melt the chocolate and partially dip the muffins in it. While the chocolate is still warm on the muffin, add the little meringues on top and sprinkle some chopped walnuts.


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