Matcha muffins, raspberry and white chocolate

Ingredients (for 15 to 20 muffins):

For the crumble:

• 40 g cold butter
• 75 g brown sugar
• 50 g flour
• 3 g UMIKA culinary matcha

For the matcha raspberry and white chocolate muffins:

• 260 g flour
• 180 g sugar
• 1 packet baking powder (10 g)
• 1/2 tablespoon baking soda (5 g)
• A pinch of salt
• 10 g UMIKA culinary matcha
• 160 ml milk
• 120 g softened butter
• 3 eggs
• 1 teaspoon vanilla extract
• 300 g raspberries
• 150 g white chocolate chips

Preparation:

1. Prepare the crumble:

   • Mix the flour, brown sugar, and matcha in a bowl.
   • Add the cold butter and mix with a fork or fingertips until a crumbly texture forms.
   • Keep the crumble cold in the fridge until ready to assemble.

2. Prepare the muffins:

   • Combine the flour, baking powder, baking soda, salt, and matcha in a bowl.
   • In a large bowl, beat the softened butter with the sugar until creamy.
   • Add the eggs one by one, beating well after each addition.
   • Mix in the vanilla extract.
   • Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk, and mix gently.
   • Fold in the white chocolate chips.

3. Assembling:

   • Preheat the oven to 180°C.
   • Divide the raspberries on top of each muffin and sprinkle the matcha crumble generously.

4. Baking:

   • Bake for 18 to 22 minutes, until golden and a toothpick comes out clean.

Let cool slightly before enjoying! Perfect for a sweet break or as a refined dessert treat.

These matcha raspberry and white chocolate muffins are perfect to pair with a cup of tea or as a sweet treat. Their mix of sweet and tangy flavors will delight anyone who loves refined desserts!