The muffin consistency is unique. It isn’t going to produce the most fluffy crumb, but the muffin texture is still moist and delicate. With the added texture from white chocolate morsels and pecan pieces, the crumb is just the right density.
White Chocolate Matcha Muffins
An unusual muffin combination that you are going to LOVE is ready for all your spring baking fun! Harnessing the nutrient power of matcha, these white chocolate matcha muffins smell like waffle cones while baking and offer earthy matcha notes balanced with pure maple syrup, Truvia Sweet Complete, white chocolate morsels, and toasted pecan pieces.
Though this recipe is made to be a little healthier than your traditional muffin recipe, you can absolutely substitute many of the ingredients for items that you already have in your pantry.
I am BEYOND excited for you to try this batch - check out some additional tips here: https://hearthhealthhappiness.com/white-chocolate-matcha-muffins/.
Until next time, cheers to your hearth, health, and happiness!
Don’t use cheap, paper baking cups with this recipe. The maple syrup creates a caramelized texture that will interact with cheap paper and cause it to stick to the cup. Either use a different material that is non-stick (or sprayed with non-stick cooking spray), or omit using a baking up altogether.
Top with some melted white chocolate and a sprinkle of leftover matcha powder or some toasted pecan pieces for a fun presentation!
Only let the muffins cool in the tin long enough to safely handle them and transfer to a cooling rack.
- 14 muffins
- Prep time: 10 Minutes|Cook time: 30 Minutes|Total time: 40 Minutes
- Preheat oven to 350ºF. If you haven't already done so, mix flax meal and water (to create flax eggs) and set aside to absorb water.
- In a medium bowl, whisk together flour, salt, and baking powder until evenly combined.
- In a separate bowl, whisk melted butter, maple syrup, milk, flax eggs, and vanilla extract until combined.
- Slowly stir in dry mixture, until no lumps of flour are present. Stir in matcha powder until evenly distributed. Gently fold in chopped pecans and white chocolate. Limit stirring or folding, so stop as soon as the ingredients come together evenly.
- In a muffin tin sprayed with nonstick cooking spray, or lined with premium (silicone or non-paper) muffin cups, scoop or spoon the batter until 3/4 filled.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for a few minutes in the pan before transferring to a cooling rack.
- Optional: Melt the reserved 1/2 cup of white chocolate to drizzle over the top of the cooled muffins. I also add a sprinkle of additional matcha powder. More chopped nuts would work well, too.
- Serve or enjoy within a few days (if kept in an airtight container), or freeze for up to 3 months.
- > Acceptable substitutions:
- Brown sugar in place of pure maple syrup (add 2 tbsp of brown sugar to what is called for in the recipe)
- Regular eggs instead of flax meal eggs
- Vegan white chocolate in place of traditional white chocolate
- Vegan butter in place of traditional butter
- Granulated sugar in place of Truvia Sweet Complete
- Other nuts in place of pecans. Macadamia nuts would be a fun option!
- > I would recommend using a non-stick cooking spray in place of baking cups. If you do need to use a baking cup, choose a high-quality silicone cup or non-paper variety. The syrup will caramelize along the edges of cheap paper cups and cause the muffin to stick.
Want more details about this and other recipes? Check out more here!Go