After New Year’s I had a lot of leftover Osechi Ryori, especially a lot of leftover Kuromame so I thought I would make something to get rid of it. Since I also really wanted to use my new KitchenAid, I decided to make something cakey like a dessert so I decided on Matcha Green Tea Muffins with Kuromame! These muffins are so soft and the matcha and kuromame pair perfectly together!
These muffins make a lovely afternoon tea treat, especially with some nice Japanese tea. After I made them, I accidentally on purpose ate 2 of them even though I’m trying to watch what I eat. They were just too yummy and I just really loved the texture and the flavour combination. Usually matcha goes really well with azuki beans, it’s probably the main flavour combination for desserts in Japan. So I was happy they went well with the black beans as well.
I hope you enjoy making these muffins, and maybe even adapting the recipe to make them whatever your favourite muffin flavour is!
Matcha Kuromame Muffins
- 1 Egg
- 70 g Sugar
- 55 g Milk
- 100 g Plain flour
- 3 g Baking powder
- 15 g Matcha powder
- 30 g Vegetable oil I used Olive oil
- 30 g Butter
- 50 g of Kuromame
- Pre heat the oven to 170 c and leave the egg and butter out to become room temperature.
- Add the butter and sugar into a bowl and mix until the mixture becomes white (if it's hard to blend, add a little oil).
- Add the egg and remaining vegetable oil into the bowl, and mix some more.
- Sift the dry ingredients together in a separate bowl.
- Add the milk and dry ingredients alternately in 2 batches to butter and sugar mixer, and mix well.
- Add half of the Kuromame to the batter and save half for scattering on top.
- Pour the batter evenly into 6 muffin cups, and sprinkle the remaining Kuromame.
- Bake in the preheated oven for 25 - 30 minutes at 170℃ (340℉).