Matcha and White Chocolate Muffins
- 220 g plain flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 ½ tbsp matcha tea powder
- 100 g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 125 ml milk
- 115 g unsalted butter, melted
- 100 g Lindt Excellence White Chocolate with a Touch of Vanilla, chopped
Preheat the oven to 180ºC/160 Fan/Gas 4. Line a muffin tin with 12 paper cases and set aside.
Whisk together the flour, baking powder, salt, matcha tea powder and caster sugar in a large bowl. Set aside.
In a separate bowl, whisk together the eggs, vanilla extract and milk.
Pour the wet ingredients into the dry ingredients and stir until combined. Fold in the melted butter, followed by the chopped chocolate — take care not to overmix — ensuring the chocolate is evenly distributed throughout.
Divide the batter between the muffin cases. Bake for 20 to 25 minutes until a skewer inserted into the middle of the muffins comes out clean.
Leave to cool in the tin for 10 minutes before transferring to a wire rack to finish cooling completely.