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

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour, Gluten-free flour
• Instead of Matcha tea powder: Green tea powder, Spirulina (for color)
• Instead of White sugar: Cane sugar, Coconut sugar
• Instead of Baking soda: Baking powder (double amount)
• Instead of Fleur de sel: Sea salt
• Instead of Eggs: Chicken eggs, Duck eggs
• Instead of Melted butter: Margarine, Vegetable oil
• Instead of White chocolate chips: White chocolate chunks
• Instead of Milk (or plant milk): Almond milk, Oat milk
• Instead of Powdered sugar: Sifted powdered sugar
• Instead of Sliced almonds: Chopped hazelnuts, Chopped pistachios

Equipment Needed

• Large bowl
• Whisk
• Spatula (rubber)
• Muffin tin with paper liners
• Oven
• Bain‑marie (pot + heat‑proof bowl)
• Baking sheet
• Cooling rack
• Kitchen scale
• Tablespoon
• Sieve (optional)
• Fine‑blade knife (to test doneness) (optional)

Critical Steps — Do Not Skip

• Do not overmix the batter after adding the flour (prevents hard muffins).
• Check muffin doneness with a knife blade.
• Melt the white chocolate in a bain‑marie without letting the water boil.
• Toast the almonds just enough to become golden, not burnt.

Chef Tips from the Video

• Add a pinch of liquid vanilla to the batter for deeper flavor.
• Use culinary‑grade matcha for a vivid green color and less bitterness.
• For an even crunchier effect, sprinkle a few almond shards on top of the muffins before baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days.

Freezer: Wrap individually and freeze up to 2 months.

Room temperature: At room temperature 1 day, the glaze may harden.

Make-Ahead Tips

• Pre‑mix the dry ingredients and keep them refrigerated for 24 h.
• The glaze can be prepared ahead and gently reheated before use.
• Muffins freeze very well; thaw at room temperature before glazing.