Matcha Muffins

 

Ingredients:

180 g. plain flour (sifted)

1 1/2 tsp. Matcha powder (sifted)

2 1/2 tsp. baking powder (sifted)

1/4 tsp. salt

95 g. unsalted butter (melted)

90 g. castor sugar (add slightly more if you refers sweeter)

1 large egg (room temperature)

1 tsp. vanilla extract

175 g. buttermilk (room temperature)

sliced almonds (topping)

Methods:

1. In a small bowl, whisk together sifted flour, matcha powder, baking powder and salt.  Set aside.
2. In a mixer bowl, whisk together melted butter and sugar until combined.  Add egg and vanilla extract until creamy and smooth.  Add the buttermilk and whisk again until combined.
3. Add the flour mixture to the butter mixture and whisk until just combined.  Lumps and some flour bits are fine and will make your muffins fluffier.
4. Cover the bowl with plastic wrap and chill the batter in the fridge for 1 hour.
5. Preheat the oven to 200 degree Celsius and add paper liners to your muffin pan, leaving alternating spaces empty, (you will only have 6 liners in a 12-muffin pan) to allow space for airflow and big, puffy muffin tops.
6. When the batter has been chilled, use an ice-cream scooper to gently scoop out the batter.  Try not to disturb the batter too much - don't press it or stir it around.  It should be very spongey and you want to keep the air pockets intact.
7. Release the batter into your lined muffin pan, filling them at least 3/4 full or almost all the way full.  The more you fill your liners, the bigger your muffin tops will be.
8. Sprinkle sliced almonds on top of the batter. 
9. Bake for 20-25 minutes or until the tops spring back when touched.  I use a skewer to taste the doneness. 
10. Remove from oven and let the muffins cool in the pan for 5-10 minutes before lifting them out and transferring them to a wire rack to cool completely.

These muffins are so deliciously flavorful, soft and fluffy.  I adapted this recipe from 'teak & thyme' by Gail Ng with slight adjustment to suit my baking preference.