Matcha Muffins with Kuromame and Chestnuts Recipe

Introduction

These matcha muffins offer a delightful blend of earthy green tea flavor and the sweet crunch of kuromame and chestnut bits. Perfect for a unique breakfast treat or an afternoon snack, they are moist, tender, and easy to make at home.

Ingredients

• 1/2 stick unsalted butter (56g)
• 1 egg (50g)
• 1 cup cake flour (or all-purpose flour, 120g)
• 1 tbsp + 1 tsp matcha powder (10g)
• 1 tsp baking powder (5g)
• 1/4 cup sugar (70g)
• 1/4 cup milk (60g)
• 2 tbsp kuromame (black soybeans) (50g)
• 2 tbsp chestnut bits (50g)

Instructions

1. Step 1: Leave the egg and butter out to come to room temperature, about 30 minutes prior to starting.
2. Step 2: Sift the cake flour, matcha powder, and baking powder together in a separate bowl.
3. Step 3: Preheat the oven to 356°F (180°C).
4. Step 4: In a mixing bowl, whisk the butter and sugar together until the mixture becomes pale and creamy.
5. Step 5: Beat the egg lightly, then add it to the butter-sugar mixture in 3 to 4 additions, beating well each time to fully incorporate.
6. Step 6: Gently fold the sifted dry ingredients into the batter, followed by half of the kuromame and chestnut bits.
7. Step 7: Using an ice cream scoop, evenly divide the batter into 6 muffin cups. Sprinkle the remaining kuromame and chestnut bits on top of each muffin.
8. Step 8: Bake muffins in the preheated oven for 30 minutes at 170°C (340°F) until a toothpick inserted in the center comes out clean.

Tips & Variations

• For a richer flavor, substitute milk with cream or add a teaspoon of vanilla extract.
• You can swap kuromame and chestnut bits with chocolate chips or chopped nuts for different textures.
• If you don’t have cake flour, all-purpose flour works fine; consider adding a bit of cornstarch to keep muffins tender.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 1 month. Reheat gently in a microwave or oven before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Yes, you can use all-purpose flour instead of cake flour. The texture may be slightly denser, but the muffins will still be delicious.

What if I don’t have kuromame or chestnut bits?

You can substitute with other mix-ins like chocolate chips, raisins, or your favorite nuts to add texture and flavor.

Matcha Muffins with Kuromame and Chestnuts Recipe

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★★★★★

4.8 from 82 reviews

Delight in these delicate Matcha Muffins, infused with vibrant matcha powder for a subtle earthy flavor and studded with sweet kuromame (black soybeans) and chestnut bits. Perfectly moist and tender, these muffins are a unique twist on classic bakery treats, ideal for a sophisticated snack or breakfast option.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup Cake flour (Or All purpose flour 120g)
• 1 tbsp + 1 tsp Matcha powder (10g)
• 1 tsp Baking powder (5g)
• 1/4 cup Sugar (70g)

Wet Ingredients

• 1/2 stick Unsalted butter (56g), room temperature
• 1 Egg (50g), room temperature
• 1/4 cup Milk (60g)

Add-ins

• 2 tbsp Kuromame (black soybeans) (50g)
• 2 tbsp Chestnut bits (50g)

Instructions

1. Prepare Ingredients: Take the egg and butter out of the refrigerator 30 minutes prior to preparation to bring them to room temperature for better mixing.
2. Sift Dry Ingredients: In a separate bowl, sift together the cake flour, matcha powder, and baking powder to ensure an even distribution and to remove any lumps.
3. Preheat Oven: Preheat your oven to 356°F (180°C) to ensure it reaches the right temperature before baking.
4. Whisk Butter and Sugar: In a mixing bowl, combine the room temperature butter and sugar. Whisk them together until the mixture becomes pale and fluffy, which helps to incorporate air into the batter.
5. Add Beaten Egg: Beat the egg separately and add it gradually to the butter-sugar mixture in 3-4 portions, beating well after each addition to maintain a smooth batter.
6. Fold in Dry Ingredients and Add-ins: Gently fold the sifted flour mixture into the wet batter, taking care not to overmix. Then, fold in half the kuromame and chestnut bits, reserving the rest for topping.
7. Portion Batter: Using an ice cream scoop, evenly distribute the batter into 6 muffin cups. Sprinkle the remaining kuromame and chestnut bits on top of each muffin for added texture and visual appeal.
8. Bake Muffins: Place the muffins in the preheated oven and bake for 30 minutes at 170°C (340°F) until a toothpick inserted comes out clean and muffins have risen well.

Notes

• Allowing the egg and butter to come to room temperature ensures a smoother batter and better muffin texture.
• Sifting dry ingredients is crucial for avoiding lumps and achieving a light crumb.
• Using cake flour provides a tender crumb, but all-purpose flour can be substituted if needed.
• Kuromame and chestnuts add subtle sweetness and a delightful contrast of flavors and textures.
• Check muffins at 25 minutes to avoid overbaking; oven temperatures may vary.

Keywords: Matcha muffins, Japanese muffins, kuromame, chestnut muffins, green tea baking, tea-flavored muffins