Juicy Matcha Muffins with Pecan Nuts & White Chocolate

Juicy Matcha Muffins with Pecan Nuts & White Chocolate

Moist, aromatic & with a deliciously juicy centre

These matcha muffins are exactly what you need when you're in the mood for something special. Wonderfully soft on the outside, juicy on the inside – they're simply incredibly good thanks to the combination of slightly bitter matcha, crunchy pecan nuts and sweet white chocolate.

Perfect for a relaxed afternoon, with coffee, or when you want to surprise your guests with something new.

Ingredients

For approx. 12 muffins

Dry ingredients

• 220 g white flour
• 30 g almond flour (for extra moisture)
• 12 g matcha powder
• 8 g baking powder
• 3 g salt

Wet ingredients

• 120 g butter, melted (still warm)
• 120 g sugar
• 12 eggs (approx. 100 g)
• 150 g whole milk yogurt
• 120 g milk (e.g. oat or whole milk)
• 5 g vanilla extract

Additionally

• 120 g white chocolate, roughly chopped
• 60 g pecan nuts, toasted and roughly chopped

What exactly is matcha?

Matcha originates from Japan, where it has been used for centuries. Unlike regular green tea, the entire tea leaf is ground into a powder here – which gives it a particularly intense aroma.

The flavour is slightly astringent, fresh and at the same time pleasantly round – perfect for baking.

Fun Fact:

Matcha contains caffeine, but thanks to L-theanine its effect is noticeably gentler and more steady than coffee – ideal for a relaxed moment of enjoyment.

Method

1. Preheat the oven & prepare the ingredients

Preheat your oven to 210 °C (top and bottom heat) and briefly toast the pecan nuts in a dry pan until they release a light aroma. Let them cool, then chop them roughly. You can also chop the white chocolate into pieces.

2. Mix the wet ingredients

Now prepare the wet ingredients: Mix the melted butter and sugar together. Briefly stir in the eggs, then add the yogurt, milk and vanilla extract, mixing until you have a smooth mixture.

3. Sift the dry ingredients

Here comes an important step: sifting the dry ingredients. Sift the white flour, almond flour, baking powder, salt and matcha powder into a separate bowl.

4. Briefly mix the batter and fold in the pecan nuts and chocolate

Add the dry ingredients to the wet mixture and briefly stir everything together. The batter can still be slightly lumpy.

Then fold in the pecan nuts and white chocolate.

Cover the batter and place it in the fridge for 20 to 30 minutes.

5. Fill the muffin moulds

Then pour the batter into your muffin moulds (fill to approx. 90 %).

6. Baking

First bake the muffins for 5 minutes at 210 °C, then reduce the temperature to 180 °C and bake for a further 15 to 18 minutes.

After baking, let the muffins rest in the tin for a few minutes before turning them out and allowing them to cool completely – or enjoy them while still slightly warm.

✨ A little tip:

The combination of matcha and white chocolate is particularly harmonious – the sweetness perfectly balances the slight bitterness, while the pecan nuts provide the necessary crunch.