Description
Fall is the perfect season to indulge in the cozy flavors of pumpkin, and what better way to enjoy this delicious ingredient than in a delightful batch of Matcha White Chocolate Pumpkin Muffins?
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon matcha green tea powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup pumpkin puree
- 2/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup white chocolate chips
Instructions
- Start by whisking together the dry ingredients in a large mixing bowl. Combine the all-purpose flour, matcha powder, baking powder, baking soda, salt, and ground cinnamon. Mixing these together thoroughly ensures that the matcha and other leavening agents are evenly distributed throughout the flour. This step is crucial for achieving consistent flavor and texture in your muffins.
- In a separate bowl, prepare the wet mixture. Start with the pumpkin puree, then add both the granulated and brown sugars. Whisk these together well before incorporating the eggs, vegetable oil, milk, and vanilla extract. Make sure everything blends into a smooth and cohesive mixture, which will add moisture and richness to your muffins.
- Now, it’s time to unite your mixtures. Gently pour the wet ingredients into the dry mixture and stir with a spatula. Be cautious not to overmix; this could cause the muffins to turn out dense rather than light and fluffy. It’s okay if there are a few lumps—over-mixing can lead to toughness.
- Once the batter is almost combined, gently fold in the white chocolate chips. This step ensures that the chips are evenly distributed throughout the batter without compromising its texture. You want every bite to have that delightful creaminess of melted chocolate!
- After ensuring your batter is ready, it’s time to fill your muffin cups. Divide the batter equally among the prepared muffin cups, filling each about three-quarters full to allow for rising. Place the muffin tin in the preheated oven and bake for about 20 to 22 minutes. Keep an eye on them, and use a toothpick to check for doneness; if it comes out clean, your muffins are ready!
- After baking, allow the muffins to cool in the pan for about 5 minutes. This step helps them set before transferring them to a wire rack for complete cooling. Enjoying them warm is a must—they’re at their peak when fresh!
Notes
Store leftover muffins in an airtight container to maintain their moisture.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
Nutrition
- Calories: 180 kcal
- Sodium: 150 mg
- Protein: 3 g