Matcha muffins with strawberries

Name: Matcha muffins with strawberries
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 250 g plain flour; 120 g caster sugar; 2 teaspoons baking powder; 1 pinch salt; 2 teaspoons matcha powder; 120 ml milk; 120 g plain yogurt; 2 pcs eggs; 80 ml sunflower oil; 1 teaspoon vanilla extract; 200 g strawberries

Jakub SýkoraBakeryAmerican Cuisine x se líbilo

Matcha muffins with strawberries bake up fluffy, beautifully green, and packed with juicy pieces of fruit. You combine flour, sugar, baking powder, and matcha in one bowl, whisk the egg with milk, yogurt, and oil separately, and fold the two together just until combined. You mix in the diced strawberries, divide the batter among 12 liners, and bake for 18 to 22 minutes until golden. You cool them and serve for breakfast or with coffee.

Příprava: 20min

Vaření: 20min

CELKOVÝ ČAS: 40min

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.
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.

Matcha quality matters: culinary-grade (ceremonial) matcha gives the muffins a more vivid green color and a finer flavor. Regular latte matcha also works, but the color will be lighter.

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