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A matcha flavored muffin with white chocolate chips, pistachios, and a maple sugar crumble
Katie

White Chocolate Matcha Muffins

Light and fluffy white chocolate matcha muffins topped with a crunchy pistachio‑maple sugar crumble. Easy, kid‑friendly, and perfect for baking with culinary matcha.
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings: 6 muffins
Course: Breakfast, Snack
Cuisine: American, Japanese
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup + 2 tbsp all‑purpose flour
  • 1½ tbsp matcha powder
  • ½ cup granulated sugar
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 large egg
  • ¼ cup neutral oil
  • ½ cup milk
  • 1 tsp vanilla extract
  • ⅓ cup white chocolate chips
  • 3 tbsp chopped pistachios plus a little extra for topping
  • 2 tbsp maple sugar for topping

Equipment

  • muffin tin
  • 2 mixing bowls

Method
 

  1. Preheat oven to 425°F.
  2. In a medium bowl, whisk together flour, matcha, sugar, baking powder, baking soda, and salt until evenly green.
  3. In a separate bowl, whisk egg, oil, milk, and vanilla until smooth.
  4. Pour wet into dry and stir gently until just combined — stop as soon as the flour disappears.
  5. Fold in ⅓ cup white chocolate chips and pistachios.
  6. Let the batter rest for 10 minutes to thicken and help the muffins dome.
  7. Divide into 6 muffin cups, filling them to the top.
  8. Sprinkle each muffin with maple sugar and a few pistachio bits.
  9. Bake 5 minutes at 425°F, then without opening the oven, reduce heat to 350°F and bake 10–12 minutes more. Add 2-4 additional minutes if muffins are still underbaked.
    10. Muffins are done when the tops spring back and a toothpick shows moist crumbs (not wet batter).
  10. Cool in the pan for 5 minutes, then transfer to a rack.

Notes

-Use fresh, vibrant matcha and make sure you're storing it in an air tight container between uses-- you want your muffins to come out a nice, pretty green color.
-Wisk the dry ingredients well to avoid clumps, but avoid over mixing the ingredients once you add your wet ingredients in. This will keep the muffins light and fluffy.
-Add your topping right before baking so it doesn't get soggy. You want your maple sugar and pecans to be crunchy.
-When you put your batter into your muffin tin make sure you alternate cups- that will keep your muffins from baking into each other when they fluff up.