Matcha is very special, so I knew my first matcha recipe on Broken Oven Baking had to be good - and boy is it! These White Chocolate Chip Matcha Muffins have that unique matcha flavor without being overpowering, which is balanced out with sweet and creamy white chocolate. They are super easy to make, come out light and fluffy, and have a gorgeous green color.
While I typically start my days with espresso, I love to treat myself to a matcha latte every so often, and these matcha green tea muffins are my baked take on that drink! If you love matcha but aren't sure how to bake with it, these green tea muffins with white chocolate chips are a great place to start!
This recipe is sponsored by Lifeway Kefir. Their organic whole milk kefir is full of protein, calcium, and healthy probiotics. It's also lactose intolerance friendly! It helps make these matcha muffins extra moist and flavorful.
Why You'll Love This Recipe
- You'll learn how to make matcha white chocolate muffins in just 4 easy steps!
- It's a unique, fresh spin on a classic bakery style muffin.
- You won't need any special equipment and it comes together in under 30 minutes.
- It makes the best matcha muffins for breakfast or an afternoon pick-me-up.
- These muffins get their matcha flavor in two ways - matcha powder and matcha kefir. I recommend using culinary grade matcha powder for the great color and flavor which you can easily order online or find at your local Asian supermarket.
- Lifeway's Ceremonial Matcha Kefir adds an extra layer of matcha flavor while bringing a tang that helps create a great fluffy texture in these matcha chocolate chip muffins.
- Vegetable oil helps keep these muffins super moist and fluffy.
- I like to use high quality white chocolate chips. My favorite is Guittard, and Vahlrona and Ghiradelli are also great options.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Make these muffins into baked donuts by piping the batter into a greased nonstick donut pan. Bake them at 350°F until they spring back from a gentle poke (around 15 minutes).
- Swap out your favorite type of chocolate for the white chocolate chips.
- Sprinkle the top of the muffins with white and/or black sesame seeds before baking for an extra crunch.
- If you can't find Lifeway's ceremonial matcha kefir, you can use their plain whole milk kefir in its place.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Matcha Muffins
Step 1: In a large mixing bowl, whisk together the all purpose flour, matcha powder, granulated sugar, salt, and baking powder.
Step 2: In a separate bowl, whisk the matcha kefir, vegetable oil, egg, and vanilla extract until fully combined.
Step 3: Stir the wet ingredients into the dry ingredients until a few streaks of flour remain, then mix in the white chocolate chips until evenly incorporated throughout the batter.
Step 4: Fill a jumbo muffin pan evenly with batter. Bake muffins at 425°F for 6 minutes, then reduce the oven temperature and bake until a toothpick comes out of the center clean. Transfer to a wire rack and cool completely.
Expert Baking Tips
- Matcha powder has a tendency to clump up, so make sure to whisk it with the other dry ingredients to avoid pockets of dry matcha powder in your muffins.
- Using paper muffin liners helps ensure your muffins come out of the pan easily. You can make your own jumbo liners at home, or buy premade baking cups.
- Sprinkle mini white chocolate chips on top of the muffin batter before baking! They'll caramelize in the oven, adding even more delicious flavor!
I used Matcha Love Culinary Matcha, but you can use any culinary or ceremonial grade powder.
No - matcha powder is a finely ground powder and cannot be substituted with regular green tea.
This can be found at lifewaykefir.com or in the dairy section of most grocery stores.
Store white chocolate chip matcha muffins in an airtight container on the counter for up to 5 days.
Individually wrap fully cooled muffins in plastic wrap for quick on-the-go breakfast treats. Store in an airtight container in the freezer for up to 3 months.
Did you try this recipe? Leave a ⭐️ review below and tag @brokenovenbaking & @lifewaykefir on Instagram!
White Chocolate Chip Matcha Muffins
- Jumbo Muffin Pan with parchment liners
- Mixing bowls
- Measuring spoons
- 2¼ cups all-purpose flour weighed in grams or spooned and leveled
- 2 teaspoons culinary grade matcha powder
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs room temperature
- 1 cup Lifeway Ceremonial Matcha Whole Milk Kefir
- ½ cup vegetable oil or other neutral oil
- ½ teaspoon vanilla extract
- ⅔ cup white chocolate chips
- ½ cup mini white chocolate chips optional, for topping
- Preheat oven to 425°F and fill a jumbo muffin pan with parchment liners.
- In a large bowl, whisk together the flour, matcha powder, sugar, baking powder, and salt.
- In a medium bowl, whisk the eggs, then mix in the kefir, vegetable oil, and vanilla extract.
- Fold the wet ingredients into the dry ingredients until only a few flour streaks remain. Then, fold in the white chocolate chips.
- Distribute the batter evenly into the muffin liners and top with mini white chocolate chips (optional).
- Bake on the middle rack at 425°F for 6 minutes, then reduce the temperature to 375°F and continue to bake until a toothpick comes out clean (about 15-19 more minutes; 21-25 minutes total).
- Let the muffins cool in the pan for about 10 minutes, then transfer to a wire cooling rack.
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