🧁Moist Matcha Yogurt Muffins with White Chocolate and Walnuts

1/ Preparation: Preheat the oven to 170°C (340°F). Melt the butter and let it cool completely. Roughly chop the white chocolate into 5–8 mm pieces and chop the walnuts coarsely.

2/ Prepare the dry ingredients: In a bowl, mix the flour, matcha powder, baking powder, and salt. Sift the matcha to prevent lumps.

3/ Mix eggs and sugar: In a separate bowl, whisk the eggs and sugar until the mixture becomes pale and slightly fluffy.

4/ Add yogurt: Add the yogurt and mix until smooth.

5/ Add fats: Stir in the melted butter and oil until well combined.

6/ Combine with dry ingredients: Add the dry ingredients and gently fold with a spatula about 20–25 times. Be careful not to overmix.

7/ Divide the batter: Divide the batter into two equal portions (about 420 g each, ±10 g is fine). Mix the white chocolate into one half and leave the other plain.

8/ Fill the molds: Fill the muffin cups about 80% full. For the white chocolate batter, press some reserved chocolate pieces lightly on top. For the walnut batter, place walnuts in the center and gently press them in.

9/ Bake: Bake at 170°C (340°F) for 12–14 minutes. Insert a toothpick—if it comes out clean, the muffins are done.

🌟Our Family Tips for Matcha Yogurt Muffins🌟

⭐️ How to enjoy them in the morning: These muffins are easy to enjoy as they are, making them perfect for busy mornings. In our family, we often grab one and eat it on the go. When there’s more time, serving them with Greek yogurt and a little honey adds a dessert-like touch, almost like a matcha tiramisu.

⭐️ Storage: Wrap each muffin individually if not eaten the same day. They can be stored in the refrigerator for about a day, although they may become slightly firm—gently reheating brings back their softness. For longer storage (up to about a week), freezing is recommended. Let them thaw at room temperature or warm them slightly before serving.

⭐️ Flavor balance: When I first made these, my younger daughter said the matcha flavor was not strong enough, so I increased the amount slightly. The white chocolate adds a sweet contrast, while the walnut version is kept simple to highlight the pure matcha flavor.

⭐️ Texture tip: Using yogurt and oil helps create a moist yet light texture. These muffins stay soft even the next day without drying out.

⭐️ Topping ideas:
I used walnuts in this recipe, but you can also use sliced almonds or any toppings you like. Feel free to customize and make them your own.

⭐️ Adjusting sweetness: The sweetness is kept slightly moderate so they are suitable for breakfast. If you prefer a sweeter taste, you can adjust the amount of sugar to your liking.

⭐️ Baking tip: Baking results can vary greatly depending on your oven. When I used a Miele oven, the baking process was relatively slow, while my Siemens oven bakes much faster and can easily overbrown. Adjust the baking time and temperature according to your oven, and keep an eye on the color and doneness.