Matcha, Strawberry & White Chocolate Muffins

Recipes

Matcha, Strawberry
& White
Chocolate Muffins

Bakery-style domes, pockets of melted white chocolate, and strawberries that go jammy in the oven. Best eaten slightly warm, which is not a hardship.

Made withThe Usual Pure
Time10 mins prep + 20 mins baking
DifficultyEasy–medium
Makes6 large muffins

Ingredients

Dry

  • 1 cup (125g) plain flour
  • 1 tbsp (6g) The Usual Pure
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ⅓ cup (75g) caster sugar

Wet

  • 1 egg
  • ¼ cup (60ml) neutral oil
  • ⅓ cup (90g) Greek yoghurt
  • 2 tbsp (30ml) milk
  • ½ tsp vanilla extract

Add-ins

  • 100g white chocolate, chopped
  • ¾ cup (100g) strawberries, diced

Method

  1. Preheat. Heat the oven to 210°C fan and line a 6-hole muffin tray with squares of baking paper.
  2. Mix dry ingredients. Whisk the flour, Pure matcha, baking powder, baking soda, salt and sugar in a bowl.
  3. Mix wet ingredients. In a separate bowl, whisk the egg, oil, yoghurt, milk and vanilla until smooth.
  4. Combine. Pour the wet into the dry and fold gently until just combined. Do not overmix.
  5. Add-ins. Fold through the white chocolate and strawberries.
  6. Fill. Divide between the six cases, filling almost to the top.
  7. Bake. Bake at 210°C fan for 5 minutes, then reduce to 180°C fan and bake a further 13–15 minutes until domed and lightly golden.
  8. Cool. Cool in the tray for 10 minutes before removing.

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