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- Matcha muffins with strawberries
Matcha muffins with strawberries
Ingredients
Step by step process
Preparation
- 1
Preheat the oven to 180 °C (conventional). Line a muffin tin with paper liners. Wash, dry, and cut the strawberries into small dice.
- 2
In a bowl, combine plain flour, granulated sugar, baking powder, salt, and matcha. You can sift the dry ingredients so the matcha disperses evenly and doesn’t form clumps.
TIP:Add the matcha to the dry ingredients and sift it together with the flour. Sifting distributes the powder into thin layers. Then gently mix the mixture just until combined, so you have a light batter without lumps.
- 3
In another bowl, whisk the egg with milk, plain yogurt, oil, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and stir only until just combined. then gently fold in the diced strawberries.
Baking
- 4
Divide the batter among 12 liners, filling each about three quarters full. if you want a more pronounced look, reserve a few strawberry pieces and place them on top.
- 5
Bake 18-22 minutes until golden and a skewer inserted comes out clean, and the tops spring back lightly when touched.
- 6
After removing from the oven, leave the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely so the crumb doesn’t become soggy.
Serving
- 7
Serve cooled or still slightly warm as a sweet snack or with coffee. Store in a closed container at room temperature for up to the next day.
More tips:
To prevent strawberries from sinking, toss them in a small portion of the measured flour and fold them in at the end. don’t overmix the batter so the muffins stay fluffy.
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