Moist muffins blending pumpkin, matcha, and white chocolate for a unique sweet breakfast or afternoon treat.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon matcha green tea powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
→ Wet Ingredients
07 - 1 cup pumpkin puree
08 - 2/3 cup granulated sugar
09 - 1/3 cup packed brown sugar
10 - 2 large eggs
11 - 1/2 cup vegetable oil
12 - 1/4 cup milk
13 - 1 teaspoon vanilla extract
→ Add-ins
14 - 3/4 cup white chocolate chips
# Preparation Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together all-purpose flour, matcha powder, baking powder, baking soda, salt, and cinnamon until fully blended.
03 - In a separate bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until smooth and homogenous.
04 - Add the wet mixture to the dry ingredients. Using a spatula, gently stir until just combined, ensuring not to overmix.
05 - Carefully fold white chocolate chips into the batter for even distribution.
06 - Divide batter evenly among the muffin tin, filling each cup approximately three-quarters full.
07 - Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
08 - Remove muffins from oven and cool in the tin for 5 minutes. Transfer them to a wire rack to cool completely before serving.
