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!
Ingredients
- 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
Instructions
- 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℉).
Notes
Nutrition
I made them today and they turn out really well. I think it’s a great recipe. Thanks for sharing! I cut the matcha powder to 10g. I used a middle grade matcha powder from Ippodo Tea. Does the grade/quality of the matcha powder make a significant difference?
Hi Claris, Thank you for your lovely comment. Regarding to matcha powder, imho, the grade of the matcha does not make much difference for baking. May be affect on the colour but not taste.
The muffins came out moist with a strong matcha flavor and were a little chalky. So, I think next time I will cut back on the matcha powder and make mini muffins. The sweetness level was good.
Thank you for making the recipe Yuki san 😀
My girl (12yo) tried the above recipe with Choc chips. The muffins turn out well. After baking we could leave in the baking tin to cool down right? Coz muffin seems to shrink alittle after cool down. Btw, do u hv simple matcha cookies recipe? Coz we don’t bake frequently so have limited ingredients.
Hi Janet, I cool them down out of tin, on a wire lack. I love matcha and have a few recipes on my blog. Did you check out recipe index?
I wanna try this one soon !
Nice! I hope you enjoy it
These look amazing! I’ll have to give them a shot, although I’m not much of a baker!
Thank you Chava, I am not a baker too but ingredients are all in grams so if you measure precisely you will not fail. Give it a go and please let me know how it turned out for you:D
These look so incredibly delicious!! Love matcha <3
Thank you so much Iron Chef Shellie <3 Your comment does mean so much to me!! Thank you <3 <3