Moist muffins featuring matcha, pumpkin, and white chocolate chips, ideal for breakfast or cozy treats.
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon matcha green tea powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
→ Wet Ingredients
07 - 1 cup pumpkin puree
08 - 2/3 cup granulated sugar
09 - 1/3 cup brown sugar, packed
10 - 2 large eggs
11 - 1/2 cup vegetable oil
12 - 1/4 cup milk
13 - 1 teaspoon vanilla extract
→ Add-ins
14 - 3/4 cup white chocolate chips
# Step-by-Step Guide:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cavity.
02 - In a large mixing bowl, whisk together the all-purpose flour, matcha powder, baking powder, baking soda, salt, and ground cinnamon until thoroughly blended.
03 - In a separate bowl, whisk pumpkin puree, granulated sugar, packed brown sugar, eggs, vegetable oil, milk, and vanilla extract until the mixture is smooth and uniform.
04 - Pour the wet mixture into the bowl of dry ingredients. Stir gently with a spatula until just incorporated, ensuring you do not overmix the batter.
05 - Gently fold white chocolate chips into the batter until evenly distributed.
06 - Spoon the mixture evenly into the prepared muffin tin, filling each cup approximately three-quarters full.
07 - Transfer the tin to the oven and bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
08 - Allow muffins to cool in the pan for 5 minutes, then move them onto a wire rack to cool completely before serving.
