Moist matcha and white chocolate muffins, topped with toasted almonds

Ingredients

• 100 g All-purpose flour (Sift before use)
• 2 cuillères à café Matcha tea powder (About 5 g, preferably organic or imported from Japan)
• 80 g White sugar (Fine granulated sugar)
• 0,5 cuillère à café Baking soda (About 2 g)
• une pincée Fleur de sel
• 4 Eggs (Large eggs, at room temperature)
• 150 g Melted butter (Melt gently, let cool slightly)
• 100 g White chocolate chips (Can be replaced by white chocolate chunks)
• 1 cuillère à soupe Milk (or plant milk) (15 ml, to thin the glaze)
• 30 g Powdered sugar (Sift to avoid lumps)
• 20 g Sliced almonds (Toast 5‑6 min at 180 °C before use)

Instructions

1. Prepare the dry ingredients

   Sift the flour into a large bowl, add the matcha powder, white sugar, baking soda and the pinch of fleur de sel. Gently mix with the spatula.

   Time: PT5M

2. Beat the eggs with the sugar

   Break the 4 eggs into another bowl, add the white sugar and whisk until the mixture lightens and becomes slightly frothy.

   Time: PT5M

3. Melt the butter

   Melt the butter over low heat or in the microwave (30 s), then let it cool slightly.

   Time: PT2M

4. Incorporate the melted butter into the sweetened eggs

   Pour the melted butter into the egg‑sugar mixture and quickly whisk together.

   Time: PT2M

5. Combine the dry ingredients with the liquids

   Add the dry mixture to the wet mixture in several additions, folding gently with the spatula until you obtain a homogeneous batter that is still slightly lumpy.

   Time: PT3M

6. Fold in the white chocolate chips

   Add the 100 g of white chocolate chips and distribute them evenly through the batter.

   Time: PT2M

7. Fill the muffin tins

   Place the paper liners in the muffin tin and pour the batter to two‑thirds of the cup height.

   Time: PT5M

8. Preheat the oven

   Preheat the oven to 180 °C while the muffins are being filled.

   Time: PT5M

   Temperature: 180°C

9. Bake the muffins

   Bake the muffins for 20 minutes at 180 °C. Check doneness by inserting a knife blade into the centre: it should come out dry.

   Time: PT20M

   Temperature: 180°C

10. Melt the white chocolate (bain‑marie)

    While the muffins bake, place the broken white chocolate in a heat‑proof bowl over a pot of simmering water. Melt gently without the bowl touching the water.

    Time: PT5M

11. Prepare the glaze

    Add the tablespoon of milk to the melted chocolate, then fold in the sifted powdered sugar. Mix until you obtain a smooth, glossy glaze.

    Time: PT5M

12. Toast the almonds

    Spread the sliced almonds on a baking sheet and bake for 5‑6 minutes at 180 °C until golden and fragrant.

    Time: PT6M

    Temperature: 180°C

13. Fold the almonds into the glaze

    Add the toasted almonds to the glaze, reserving a few for decoration.

    Time: PT2M

14. Cool the muffins

    Remove the muffins from the oven, place them on a rack and let cool for 10 minutes before glazing.

    Time: PT10M

15. Glaze the muffins

    Dip the top of each muffin into the white chocolate glaze, then sprinkle the reserved almonds. Let the glaze set for a few minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

22 g

Fat

9 g

Fiber

1 g