Juicy Matcha Muffins with a Creamy Centre
Fluffy, moist and with a creamy cream cheese centre – just like from the bakery
These Matcha muffins are a real highlight for anyone who loves the delicate, slightly bitter aroma of green tea. Fluffy and moist on the outside, a wonderfully creamy centre inside – exactly as you know it from a good bakery.
To make sure your muffins turn out perfectly, it's not only the ingredients that matter, but above all the right technique. Particularly important is how you handle the Matcha – this is what decides whether your muffins get an even aroma and a lovely colour.
Ingredients
Liquid ingredients
Step by step
Batter for the Matcha muffins
Mix the liquid ingredients
To start, first prepare the liquid ingredients. Put the melted, slightly cooled butter together with the sugar into a Bowl and stir briefly. The aim here is not to work in air – the mixture should simply combine. Then add the eggs and stir them in briefly. After that follow yoghurt, milk and natural extract, until a smooth, homogeneous mixture forms.
natural extract, 20 ml
Sift the dry ingredients — especially the Matcha
Now turn to the dry ingredients – and here comes a crucial step: sifting the Matcha.
Put White flour, almond flour, Baking powder, salt and the Matcha green tea powder into a fine Sieve and sift everything together into a separate Bowl. The Matcha in particular must be sifted carefully, as it is very fine and quickly forms clumps. If you skip this step, small green dots will later appear in the batter and the flavour will spread unevenly.
By pressing the Matcha cleanly through the Sieve, you achieve an even colour, a fine texture and a much more harmonious aroma in the finished muffin.
Once all the dry ingredients are sifted, add them to the liquid mixture. Now combine everything only very briefly with a Dough scraper or spoon. The batter may still be slightly lumpy – the only important thing is that no dry spots are visible any more. Stirring too long would make the muffins tough.
One-hand Flour sieve
White flour, 1 kg
Matcha green tea, 40 g
Chill the batter for 20 to 30 minutes
Now comes the decisive step for perfect muffins: cover the batter and place it in the fridge for 20 to 30 minutes. During this time the flour can absorb the liquid optimally, which makes the muffins especially moist and rise nicely later on.
Preheat the oven and stir the cream cheese filling
Towards the end of the resting time, preheat your oven to 210 °C top/bottom heat. At the same time you can prepare the cream cheese filling by stirring cream cheese, sugar and Vanilla into a smooth cream and chilling it.
natural extract, 20 ml
Bourbon vanilla seeds, 5 g
Filling and baking
Fill the batter into the cases, add the cream cheese cream and cover with batter
After the resting time, fill the batter into your Muffin cups – about two thirds of the height.
Now place a spoonful of the cream cheese cream in the centre of each portion of batter.
Then cover the cream again with Matcha batter – ideally up to about 90 % of the height of the case. That way the creamy centre really sits inside the muffin after baking and not on top.
Mini Cupcake case White, 200 pcs
Cupcake case Tulips White, 36 pcs
Decora Cupcakes Baking tin for 12 cupcakes
Muffin cup crumpled ivory, 12 pcs
Bake in two stages
Now the muffins are baked: first bake them for 5 minutes at 210 °C so they develop a nice oven rise. Then reduce the temperature to 180 °C and bake them for a further 15 to 18 minutes until they are golden brown and baked through.
Let them rest in the tin
After baking, be sure to let the muffins rest in the tin for a few minutes. This helps them stabilise so they can then be removed easily without breaking. After that you can carefully take them out and let them cool completely on a Cake rack – or enjoy them while still slightly warm, when the centre is especially creamy.
Matcha Muffins with a Creamy Centre
Ingredients
Dry ingredients
Liquid ingredients
For the creamy centre
Preparation
- Liquids: Stir melted butter with sugar, stir in eggs, then yoghurt, milk and vanilla.
- Sift the dry ingredients: Pass White flour, almond flour, Baking powder, salt and Matcha together through a fine Sieve.
- Combine: Stir in the dry ingredients only very briefly – the batter may stay slightly lumpy.
- Rest: Cover the batter and chill for 20–30 minutes.
- Filling: Stir cream cheese, sugar and vanilla until smooth and chill.
- Fill: Fill the cases two thirds full with batter, place a spoonful of cream cheese cream in the centre of each and cover with batter (about 90 % of the height).
- Bake: 5 minutes at 210 °C, then 15–18 minutes at 180 °C.
- Rest: Let the muffins stand in the tin for a few minutes, then cool on the Cake rack.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
White flour, 1 kg
Matcha green tea, 40 g
natural extract, 20 ml
Bourbon vanilla seeds, 5 g
Almond flour, 400g
Accessories
Mini Cupcake case White, 200 pcs
One-hand Flour sieve
Wooden spoon set Heart
Cupcake case Tulips White, 36 pcs
Decora Cupcakes Baking tin for 12 cupcakes
Muffin cup crumpled ivory, 12 pcs
Delivery in 1–2 working days · Free shipping from CHF 100
So they're guaranteed to succeed
To make sure your muffins turn out perfectly, it's not only the ingredients that matter, but above all the right technique – especially how you handle the Matcha. This is what decides whether your muffins get an even aroma and a lovely colour.
Matcha originally comes from Japan, where it has been used for centuries in the traditional tea ceremony. Unlike ordinary green tea, the whole tea leaves are ground here into a fine powder – so you consume the entire leaf and get a particularly intense aroma. Its taste is unique: slightly bitter, fresh and with a soft, almost creamy note.
Matcha naturally contains caffeine – but thanks to the amino acid L-theanine it works much more gently and lasts longer than coffee. And because the whole tea leaf is ground, you take in significantly more of its beneficial compounds than with ordinary green tea. This gives a more intense aroma and a pleasant, balanced energy – ideal for baking and, of course, for enjoying.
Replace 50 g milk with coconut cream and add 30 g desiccated coconut to the batter. The result: even moister muffins with a delicate, tropical aroma.
Add 100 g frozen raspberries directly into the batter. The acidity of the raspberries balances the sweetness perfectly and gives a fresh, elegant taste.
Frequently asked questions
Matcha is extremely fine and quickly forms clumps. Without sifting, these spread unevenly through the batter, which affects both the texture and the taste negatively.
Yes, you can replace it with sour cream or crème fraîche. It's important that the ingredient contains enough fat – that's what gives the moist consistency.
Yes, very happily. Alternatively you can use hazelnuts or other ground nuts – the taste will change slightly as a result. If you'd rather make the muffins entirely without nuts, replace the almond flour with White flour and add 1–2 tbsp more yoghurt or milk if needed. That way the muffins stay nicely moist, since almond flour naturally brings a little more moisture.
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Related products
Mini Cupcake Cups White, 200 pieces
Single Hand Flour Sifter
Almond flour, 400g
White flour, 1 kg
Vanilla extract, 20 ml
Wooden cellar set heart
Bourbon vanilla seeds, 5 g
Matcha green tea, 40 g
Cupcake molds tulips white, 36 pieces
Decora cupcakes baking tin for 12 cupcakes
Crinkled ivory muffin tins, 12 pieces
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matcha cupcakes
By: Agned On 2026-04-26Kann ich den Mandelmehl mit etwas anderes ersetzen?
Replied by: Alessandra Zenucchi On 2026-04-27
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