Green Tea Muffins with a Cream Cheese Surprise
Homemade Matcha Cream Cheese Muffins: A Nutritious and Delicious Treat
Indulge in these delightful matcha muffins, featuring a hidden pocket of creamy cheese! They’re a perfect, nutritious snack that balances the slightly bitter notes of green tea with a sweet, creamy filling and a hint of red bean for texture. Easy to make at home for a delightful treat!
Muffin Batter Ingredients- 60g Eggs (approx. 1 large egg)
- 50g Sugar
- 30g Grapeseed oil (or vegetable oil)
- 70g Milk
- 110g Cake flour
- 10g Matcha powder (high-quality green tea powder)
- 6g Baking powder
- 60g Cream cheese (softened to room temperature)
- Cooked red bean paste, as needed (to taste)
Cooking Instructions
Step 1
In a bowl, gently whisk the eggs. Place the bowl over a double boiler (a pot of simmering water) and warm the eggs while whisking. Once they are slightly warmed and loosened, add about 1/3 of the measured sugar and continue whisking to create a light foam. Double-boiling helps prevent the eggs from cooking and ensures a tender muffin crumb.
Step 2
Gradually add the remaining sugar in two more additions, continuing to whisk vigorously. Keep whisking until the egg mixture forms ribbons that hold their shape for a few seconds when the whisk is lifted. This stage is crucial for achieving a good rise and fluffy texture in your muffins.
Step 3
Pour in the grapeseed oil. Using a rubber spatula, gently fold the oil into the egg mixture by scraping the bottom of the bowl. Be careful not to deflate the foam too much; just mix until the oil is incorporated.
Step 4
Add the milk and, again using the rubber spatula, gently fold it into the batter by scraping the bottom of the bowl. Continue to mix gently, preserving the airy texture of the egg foam as much as possible.
Step 5
Sift the cake flour, matcha powder, and baking powder directly into the bowl with the wet ingredients. Gently fold these dry ingredients into the batter using the rubber spatula until just combined. Stop mixing as soon as you no longer see streaks of dry flour. Overmixing can develop gluten, resulting in tough muffins, so ‘cut’ the batter gently to incorporate the dry ingredients.
Step 6
Spoon about 1/3 of the muffin batter into each muffin liner. Then, place a small dollop of cream cheese (about 10g) in the center of the batter in each cup. Cover the cream cheese with the remaining muffin batter, filling the liners about 2/3 to 3/4 full. Finally, top with a sprinkle of cooked red bean paste as desired. Bake in a preheated oven at 170°C (340°F) for approximately 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Baking times and temperatures may vary depending on your oven, so keep an eye on the muffins during the last few minutes of baking.
