Green Tea Muffins Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Whisk the flour, salt, baking powder, matcha, and sugar together in a mixing bowl; set aside. Whisk together the egg, melted butter, and milk in another bowl. Stir the milk mixture into the flour mixture until just moistened. Stir in walnuts. Divide the batter among the prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the muffin tin for 5 minutes, then remove to cool on a wire rack.

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners. In a small bowl, sift together flour, salt, baking soda, baking powder, and matcha.
• In an electric mixer fitted with paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add egg and mix on medium until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture and then milk, mixing until just combined.
• Divide batter evenly among lined cups, filling each about halfway. Bake, rotating halfway through, until cupcakes spring back to touch and a cake tester inserted in centers comes out clean, about 16 minutes. Let cool in tin 5 minutes, then transfer cupcakes to a wire rack to cool completely.
• Fill a pastry bag fitted with a small round tip (Ateco #801) with green tea ganache. Pipe about 1 tablespoon ganache into center of each cupcake. (Reserve leftover ganache to decorate cupcakes.) Fill another pastry bag fitted with a large plain-round tip (Ateco #809) with green tea buttercream. Pipe a dollop of buttercream onto top of each cupcake. Sift a small amount of matcha onto half of each cake. Pipe a squiggle on each cupcake using reserved ganache. Store cupcakes overnight in an airtight container at room temperature or refrigerated for up to 3 days. Bring to room temperature before serving.

Steps:

• Preheat oven at 350°F.
• Sift together the flour, baking soda, and green tea powder and set aside.
• In a large bowl, beat the butter until light.
• Add the sugar and eggs and beat some more until light and fluffy.
• Add the dry mixture and the milk.
• Stir with a spatula or wooden spoon until the dry ingredients are just incorporated (don't overmix). The batter will be somewhat lumpy.
• Divide the batter among the muffin tins (If you don't have any liners, grease the tins), about 2/3 full.
• Bake for 25-30 minutes.
• Allow to cool on a wire rack.
• Bon appetit!

Steps:

• Preheat oven to 375 degrees farenheit.
• Combine the soy milk, lemon juice, and vanilla in a bowl and whisk together. Set aside for 5 minutes to thicken.
• In a separate mixing bowl, combine the flour and baking soda. Then, sift in the matcha powder.
• Melt the canola oil and agave nectar.
• Pour in the soy milk mixture and stir together. Slowly add in the dry ingredients and combine.
• Stir in a half a cup of chocolate chips.
• Spoon the batter to a muffin pan with liners, about 2/3 full. Sprinkle with remaining chocolate chips. Bake for 20 minutes.