Raspberry Matcha Muffins

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24 mini muffins
4.0 1
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Ingredients (9)

  • 3 1/2 ounces flour
  • 2 ounces almond flour
  • 2 eggs
  • 3 1/2 ounces sugar
  • 3 1/2 ounces almond milk
  • 1 1/2 teaspoons matcha (food/culinary grade)
  • 1 teaspoon baking powder
  • 24 raspberries
  • Black sesame seeds, to taste

Summary

Matcha is all the rage, and we’re finding new ways to incorporate it into our cooking and baking, besides just matcha tea. Why are we so mad about matcha? Well, it’s green tea, but times 10. Matcha is the ground-up whole leaves, so you get more of all the antioxidants, caffeine, and other good-for-you stuff. And, it doesn’t hit you hard with a burst of energy and then a crash, like coffee can do. It’s more of a long, slow influx of energy. A little goes a long way.

Almond milk activates the nutrients in matcha. Don’t use cow’s milk because it negates matcha’s nutrients. Raspberries provide a sweetness to contrast the bitterness of the green tea powder, and black sesame seeds give a nice, crunchy texture and color.

If you’re in a rush in the mornings like we are sometimes, this Matcha Muffin recipe is a great, portable idea for when you have to take breakfast to work. So are these Cherry Power Bars, which have enough oats, nuts, and flaxseed meal to carry you through the morning. With only a half cup of brown sugar for a dozen of these Oatmeal Raisin Muffins, you’ve got a simple way to carry your bowl of oats and fruit to the office, with no spillage worries.

Instructions

  1. 1Preheat the oven to 400°F. In a medium bowl, beat the eggs and sugar, then add the almond milk.
  2. 2In a separate small bowl, combine both flours and add the matcha and baking powder.
  3. 3Add the dry ingredients to the wet ingredients and whisk until combined. Do not overmix.
  4. 4Prepare a mini-muffin pan with nonstick spray.
  5. 5Pour 1 hefty tablespoon of batter into each muffin cup. Add a fresh raspberry to each filled cup and sprinkle with black sesame seeds.
  6. 6Bake for 12 to 15 minutes.
  7. 7Check the muffins for doneness with a toothpick, making sure no batter sticks. Once complete, let the muffins cool in the pan for 2 minutes and then transfer the muffins to a cooling rack to finish cooling.
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