Greenteamuffins Recipes

GREEN TEA MUFFINS

Green Tea Muffins image

A delicious, rich muffin with the essence of green tea.

Provided by SharBaker

Categories Bread Quick Bread Recipes Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 9

Ingredients

1 ⅔ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon matcha green tea powder, or to taste
½ cup white sugar
1 egg
⅓ cup melted butter
1 cup milk
¼ cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
Whisk the flour, salt, baking powder, matcha, and sugar together in a mixing bowl; set aside. Whisk together the egg, melted butter, and milk in another bowl. Stir the milk mixture into the flour mixture until just moistened. Stir in walnuts. Divide the batter among the prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the muffin tin for 5 minutes, then remove to cool on a wire rack.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 23.1 g, Cholesterol 30.7 mg, Fat 7.7 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 3.8 g, Sodium 188.6 mg, Sugar 9.4 g

GREEN TEA MUFFINS

Green Tea Muffins image

I feel in love with green tea cookies and happen to find this recipe when I was searching for green tea cookies recipes on the Internet. I haven't tried this recipe yet but will do so very soon.

Provided by Happy_Housewife

Categories Quick Breads

Time 50m

Yield 12 muffins

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
2 teaspoons japanese green tea powder (matcha in Japanese)
1/2 cup milk
1/2 cup butter, softened at room temperature
2 eggs

Steps:

Preheat oven at 350°F.
Sift together the flour, baking soda, and green tea powder and set aside.
In a large bowl, beat the butter until light.
Add the sugar and eggs and beat some more until light and fluffy.
Add the dry mixture and the milk.
Stir with a spatula or wooden spoon until the dry ingredients are just incorporated (don't overmix). The batter will be somewhat lumpy.
Divide the batter among the muffin tins (If you don't have any liners, grease the tins), about 2/3 full.
Bake for 25-30 minutes.
Allow to cool on a wire rack.
Bon appetit!

Nutrition Facts : Calories 226.9, Fat 9.1, SaturatedFat 5.4, Cholesterol 57, Sodium 124, Carbohydrate 33.1, Fiber 0.6, Sugar 16.8, Protein 3.6

GREEN TEA CUPCAKES

Green Tea Cupcakes image

These cupcakes are adapted from a recipe by ChikaLicious Dessert Bar in New York City. Martha made this recipe on episode 508 of Martha Bakes.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes

Yield Makes 12 cupcakes

Number Of Ingredients 11

Ingredients

1 cup cake flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
5 teaspoons matcha, plus more for garnish
4 tablespoons (1/2 stick) unsalted butter, room temperature
3/4 cup sugar
1 large egg
1/2 cup milk, room temperature
Green Tea Ganache
Green Tea Buttercream

Steps:

Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners. In a small bowl, sift together flour, salt, baking soda, baking powder, and matcha.
In an electric mixer fitted with paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add egg and mix on medium until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture and then milk, mixing until just combined.
Divide batter evenly among lined cups, filling each about halfway. Bake, rotating halfway through, until cupcakes spring back to touch and a cake tester inserted in centers comes out clean, about 16 minutes. Let cool in tin 5 minutes, then transfer cupcakes to a wire rack to cool completely.
Fill a pastry bag fitted with a small round tip (Ateco #801) with green tea ganache. Pipe about 1 tablespoon ganache into center of each cupcake. (Reserve leftover ganache to decorate cupcakes.) Fill another pastry bag fitted with a large plain-round tip (Ateco #809) with green tea buttercream. Pipe a dollop of buttercream onto top of each cupcake. Sift a small amount of matcha onto half of each cake. Pipe a squiggle on each cupcake using reserved ganache. Store cupcakes overnight in an airtight container at room temperature or refrigerated for up to 3 days. Bring to room temperature before serving.

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