Small Batch Matcha and Coffee Muffins

Ever wondered what the planet MuffinxMilk tastes like? I imagine it to taste like coffee and matcha with a milky topping (white chocolate). Of course you could drizzle these muffins with melted white chocolate or make yourself a powdered sugar frosting with milk. These muffins will taste great with your morning coffee or a cup of warm milk.

I hope you enjoyed this recipe. If you make this recipe Tag me on Instagram and use the hashtag #muffinxmilk to be featured.

​Prep time: 1h and15m	Bake time: 20- 25m	Total time: 1h 35m
Yeild: 6-7 muffins	​Servings: 6-7 servings

Small Batch Matcha and Coffee Muffins

Ingredients:

1 ¼ cups of flour (I use a mixture of whole wheat and all purpose flour )

1 tsp baking powder

¼ tsp salt

1 medium banana

½ cup sugar

1 egg

6 tbs melted butter

¼ cup of milk (I used almond milk)

½ tsp coffee powder

½ tsp matcha powder

Toppings (optional):

White chocolate chips or Oreo cookies

Instructions:

1. In a small bowl mix the dry ingredients flour, baking powder and salt.

2. In a larger bowl mash the bananas well, then add the sugar, egg, butter and milk. Mix together very well.

3. Add the flour to the wet mixture and fold with a spatula till well incorporated, do not over mix! Set aside

4. Dissolve your matcha with a tsp of water in a small bowl, and in another small bowl dissolve a tsp of coffee or espresso powder with a bit of water. Set aside.

5. Divide the batter evenly between two bowls and add your matcha shot to one and espresso shot to another and fold gently.

6. Wrap the batter and chill in the fridge for an hour or overnight.

7. Preheat the oven to 425. Line 7 medium muffin tins with cupcake liners.

8. Once chilled add one big scoop of espresso and a big scoop of matcha into each muffin tin, almost filling it to the top.

9. Sprinkle your toppings if using some.

10. Bake in the oven for 9 minutes. Then turn down the heat to 350 and continue baking for 12-17 minutes or until toothpick inserted comes out clean. Do not open oven door during baking process.

11. Let it cool in the pan for a minute or two before transferring onto a wire rack.

*Notes*

These are muffins I based off the muffin planet muffin milk. This is what I think Muffin Milk would taste like. Next month will be a new story update of our friends living in Muffin Milk. I’ll be introducing a new character!

Thanks for reading!

Questions:

Why bananas? Because I wanted there to be bananas. When I first made the muffins, I made them with over ripe bananas sitting on the counter and stuck with it. Originally the muffins were made with two bananas, but I substituted one for milk. You can use milk instead of bananas. ¼ cup for every banana.

Can I use just all-purpose flour? Yes, I had a bowl of unused flour mixture that I wanted to use up and thought it made the muffins spongy!

Why a small batch? I don’t like sharing… also then I won’t be tempted to eat like 5 muffins in one day, so I try to share.

Why the shot espresso/ matcha? I think it’s easier to mix in at the end when the powders are liquid.

What if I have more questions?

My email is always ready to receive.

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