These matcha white chocolate muffins are light, fluffy, and have a gorgeous green hue. They’re the perfect breakfast treat for those following a gluten free diet and matcha lovers alike!
I don’t know if you could tell (look at my blog name) but I love matcha. I had matcha for the first time back in 2011 and I was immediately hooked. Granted, it was a sweetened, pre-made matcha latte blend, but I was still hooked!
Another thing I absolutely love is a good muffin! They’re such a yummy treat, and I’m down for them morning, noon, and night. So, why not combine these two loves of mine to make some delicious matcha white chocolate muffins!
What is Matcha?
For those of you who are unfamiliar, matcha is made of green tea leaves that have been ground into a fine, vibrant green powder. Matcha has a bright, somewhat grassy taste. The tea leaves are grown in the shade for 3-4 weeks before they are harvested and ground into a powder. This tea was traditionally consumed in East Asia and was drank as part of the traditional tea ceremony in Japan. Because of its history, most production of matcha still happens in Japan today. However, the powder is now used in a variety of drinks and food, like matcha lattes, ice cream, mochi, and now- matcha white chocolate muffins!
What are the Benefits of Matcha?
Matcha is different from green tea because it includes nutrients from the entire tea leaf and more caffeine and antioxidants. Matcha is considered a “superfood”- meaning that it has a variety of awesome health benefits! Here are a few worth noting:
- Matcha is a source of chlorophyll.
- L-theanine is found in matcha, which is an amino acid that promotes relaxation to counteract the caffeine.
- Matcha can boost the immune system.
- An antioxidant called catechins is found in matcha, and it can counteract the effect of free radicals in the body.
How to Choose a Matcha Powder
There are a few different things to consider when choosing a matcha green tea powder to use for these matcha white chocolate muffins and for everyday drinking.
Matcha powder is available in 3 different grades: ceremonial grade (highest grade), premium grade (middle grade), and culinary grade (lowest grade). For drinking, I recommend choosing a ceremonial grade matcha. But for cooking and baking, I recommend a culinary grade matcha. Buying a good culinary matcha will save you money and still taste great!
When choosing a matcha powder, make sure the powder is bright green. It should be almost neon green!! Dull matcha = low quality.
Also, the highest quality matcha is often sourced from Uji, Japan. To help you choose the right matcha powder, here are some of my favorite matcha brands:
Ingredients for Matcha White Chocolate Muffins
The best thing about these gluten free muffins is that they only require 15 minutes of prep time! You’ll only need a handful of ingredients to make them too. So, here are your must haves:
- Matcha green tea powder – need I say more?
- Gluten free flour – I used my trusty Bob’s Red Mill 1:1 Baking Flour
- Coconut sugar – for some natural sweetness. Coconut sugar may be my favorite ingredient ever.
- Unsalted butter – you can substitute melted and cooled coconut oil if you wish!
- Egg – to hold all the ingredients together.
- Milk – dairy or non-dairy milk will work in this recipe.
- Baking powder – to allow the muffins to rise.
- Sea salt
- Pure vanilla extract – for subtle hint of flavor.
- White chocolate chips – I used Guittard’s Choc-Au-Lait White Chocolate Chips.
How Long Will Chocolate Chip Matcha Muffins Keep?
You can store your muffins in an airtight container on the counter. The muffins should keep for about 3-5 days!
Can Muffins be Frozen?
Yup! They can be stored in a sealed container in the freezer for up to 3 months. When you take them out of the freezer, make sure they are completely thawed before eating. You can leave them out on the counter for a couple hours or microwave them on a microwave-safe plate for about 30 seconds on high.
More Gluten Free Recipes You’ll Love!
- 1 1/2 cups gluten free flour
- 1/2 cup coconut sugar
- 1 stick unsalted butter, melted and cooled
- 1 egg, room temperature
- 1 cup milk, room temperature
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 1 tbsp culinary matcha powder
- 1 cup white chocolate chips
- Preheat oven to 350°F and prepare a muffin pan (line with muffin cups or spray with cooking oil)
- Whisk flour, sugar, salt, baking powder, and matcha together in a bowl and set aside
- In a separate large mixing bowl, whisk together melted butter, milk, egg, and vanilla extract
- Slowly fold dry ingredients into the wet ingredients with a rubber spatula until they are just combined
- Fold white chocolate chips into the batter gently
- Fill muffin cups with the batter 2/3 of the way full, leaving room for the muffins to rise
- Bake at 350°F until domed and golden brown. Begin checking the muffins at 15 minutes by inserting a toothpick into the middle of a muffin. When removed, the toothpick should only have a few moist crumbs on it.
- Let cool and enjoy!
Make sure your milk, eggs, and melted butter are all at room temperature. Let them sit out on the counter for about 15 minutes to reach room temperature.
Granulated cane sugar can be used instead of coconut sugar.
Dairy or non-dairy milk is suitable for this recipe.
Matcha muffins will last 3-5 days when stored in an airtight container on the counter.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 249Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 249mgCarbohydrates: 30gFiber: 0gSugar: 16gProtein: 4g