Green tea fans rejoice! Now you can have your tea and eat it, too. These tender green tea muffins are not only visually striking; they are positively delicious. The savory black sesame streusel perfectly off-sets the sweet matcha.
Matcha-Almond Muffins
Makes 8
Ingredients
- 2 cups (250 grams) all-purpose flour
- 1 cup (96 grams) almond flour
- 2 teaspoons (10 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- 1 cup (220 grams) firmly packed light brown sugar
- 2 large eggs
- ¼ cup (57 grams) unsalted butter, melted and cooled
- 1 cup whole milk
- 1 tablespoon plus 1 teaspoon (11 grams) matcha powder
- 1 cup (113 grams) slivered almonds
- Black Sesame Streusel (recipe follows)
Instructions
- Preheat oven to 350°F. Line 8 jumbo muffin cups with parchement or paper liners, or spray with cooking spray.
- In a large bowl, whisk together flours, baking powder, salt, and baking soda. Make a well in the center of mixture. In a small bowl, stir together brown sugar, eggs, melted butter, milk, and matcha powder. Add to dry ingredients, stirring just until moistened. Fold in almonds.
- Spoon batter into prepared muffin cups. Top with Black Sesame Streusel, and bake until muffins are golden brown and a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 5 minutes. Serve warm or at room temperature.
Black Sesame Streusel
Makes 2½ cups
Ingredients
- 1¼ cups (156 grams) all-purpose flour
- ⅓ cup (67 grams) granulated sugar
- ⅓ cup (73 grams) firmly packed light brown sugar
- 1 tablespoon (9 grams) black sesame seeds
- ½ teaspoon (1.5 grams) kosher salt
- ½ cup (113 grams) unsalted butter, melted
Instructions
- In a small bowl, whisk together flour, sugars, sesame seeds, and salt. Drizzle with melted butter, and stir with a wooden spoon until combined. Crumble with your fingertips until desired consistency is reached.
delectable. make them everytime the ambassador comes to my hobbit hole.
Awesome, this is now my favourite matcha recipe after matcha iced deserts. thank you.
I love baking these muffins! However, I would like to try also baking this recipe as a coffeecake. What size pan do you recommend? I have a 10″ square stoneware pan, and was wondering if that would be large enough, or do I need a 9×13″ rectangular pan? Might have to increase the delicious streusel topping, which I love with the black sesame seeds. Japanese black sesame seeds are superior to those purchased in American stores. I have also added some matcha to a similar recipemofmthisnstreuselmtoppong and out it on the bing cherry coffeecake that was on a recent cover. Love marcha!
Love these muffins. I made 12 standard-size muffins instead of 8 jumbos and baked them for 25 mins. with success. The muffin batter filled up to the very top of the muffin cups which expanded widthwise quite a bit so next time I will bake 14 muffins instead. I will have to increase the streusel a bit to be able to cover 14 muffins.
I followed all metric measurements except for the matcha. When I measured 4 tsp. matcha, it was not nearly close to 11g as specified in the recipe.
Overall, these muffins are delicious and this recipe is a keeper. It is light, tender, mildly sweet, mild matcha flavor, nuttiness from the almond flour, slivered almonds and black sesame seeds, the streusel is the best part and it is crispy, buttery and delicious! So good!
I also ditto Joanne Sawyer…if I was to bake this as a coffee cake size, what size pan should I use and how long to bake it?
Hi dbautista206,
Thank you for reaching out! We’d say you could put it in a 9-in square baking pan and bake it at 350°F until golden brown and a wooden pick inserted in the center comes out clean. 40 min to an hour. Happy Baking!