These matcha and raspberry muffins have so much flavor. This is a muffin recipe that you are going to absolutely love. We love matcha flavor as it goes very well with many things.Jump to recipe
In addition, matcha powder is so fun because it has that green color, which gives a very particular and characteristic thing to all the things it is used in.
Matcha is a concentrated green tea powder. And it is true that it tastes a lot like green tea, but when it is concentrated like this it reminds me a lot of chocolate or white chocolate. This powder has many properties and is very healthy in general.
I truly believe matcha is understated. It sort of rose to fame a few years ago, and people used it for a lot of recipes and drinks specially. Now, however, it seemd to me that matcha has been somewhat forgotten, and it’s a pity since it adds a lot of charm and flavor to recipes.
These muffins have a combination I love, matcha and raspberries, this rich flavor combined with freshness. The mix of matcha in the muffin itself is smooth and a little sweet, and the raspberries balance it our perfectly. Raspberries, in general, taste great combined with rich and dense ingredients that have a lot of flavor, as it balances them out and gives them that fresh touch they so desperately need. It goes impressively well, for example, with almonds, pistachios, marzipan, or similar flavors. And in this case with matcha, it tastes and also looks simply amazing!
This is a simple muffin recipe, that, as you can see in the picture, has a lot of charm.
These muffins come out green, yes, green, and this is because of the matcha powder of course. We don’t use any artificial coloring, and the truth is that we don’t use it for almost any recipe. We prefer not to, because we simply believe that there is no need to over-decorate things, because most things actually look better the simpler they are presented. Plus, sometimes things are just beautiful on their own.
In fact, the only desserts in which we use food coloring is when it comes to a red velvet dessert, and that is because the red color is an intrinsic part of the “flavor” itself, just as if something were to be vanilla or chocolate flavored. But most of the time, we just don’t use them.
Besides, in this case, you will see that there is no need to use coloring at all, because the matcha paints the whole mixture perfectly, and the resulting color is very nice and intense!
If you like this recipe, you have to check out raspberry crumble pound cake, you will love it!
Matcha raspberry muffins
- 1 3/4 C (8.11 oz) (230 gr) all purpouse flour
- 1 tsp (0.17 oz) (5 gr) baking powder
- 1/2 tsp (0.085 oz) (2.4 gr) baking soda
- 1/2 tsp (0.088 oz) (2.5 gr) salt
- 1 1/2 tbsp matcha powder
- 1 huevo
- 3/4 C (5.29 oz) (150 gr) white sugar
- 1/3 C (2.82 oz) (80 gr) vegetable oil, soft flavored (canola, sunflower)
- 2 tsp (0.33 fl oz) (10 ml) vanilla extract
- 2/3 C (5.41 fl oz) (160 ml) milk or almond milk
- The juice of 1 lime or 1/2 lemon
- The zest of 1 lime or 1/2 lemon
- 1 1/2 C raspberries, fresh, rinsed and dried
- Confectioners sugar, enough quantity for decorating (optional)
- Preheat oven to 374º F (190° C). Place muffin liners in a 12 muffin pan. In a medium bowl, sift the flour with the baking powder, baking soda, matcha powder and salt.
- In another large bowl, add the egg with the sugar and oil. Beat with a hand whisk for 1 minute until the mixture is light and fluffy.
- Add in the vanilla extract, milk, lemon juice and lemon zest. Beat for 1 more minute until everything is perfectly integrated.
- Add the flour mixture in two additions, mixing with a rubber spatula for 20 seconds after each addition to get a smooth batter. Add the raspberries and mix doing folding motions just until incorporated, so they don't disintegrate as much.
- Carefully pour the mixture into the 12 muffin cups, filling each one at 3/4 of their capacity. Bake the muffins at 374º F (190° C) for approximately 18 minutes or until lightly browned or when a wooden toothpick comes out clean when inserted.
- Take the muffins out of the oven, let them cool for at least 10 minutes and then decorate with powdered sugar if desired.