Matcha, Lemon and White Chocolate Muffins

Prep Time

50 minutes + cooling

Cooking Time

15-17 minutes

Divine Chocolateer Erik has combined Pukka Herbs Matcha tea with divine white chocolate for a delicious summery bake, perfect to enjoy with a green tea!

Ingredients

  • 350ml whole milk
  • 500g plain flour
  • 200g Fairtrade caster sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 large free range egg, beaten
  • 90g butter, melted
  • 125g plain natural yoghurt
  • Zest of 1 lemon
  • 200g Divine White Chocolate
  • 100G Fairtrade icing sugar
  • 2-3 tbsp milk

Method

1

In a small saucepan: heat the milk, add the 3 teabags, take off of the heat and let steep for 30 minutes.

2

Preheat the oven to 200°C. Prepare the muffin tins with liners or a thin coating of butter.

3

Combine the flour, sugar, baking soda, baking powder and salt in a large bowl.

4

Discard the teabags from the milk and in a medium bowl mix together the egg, butter, yoghurt and lemon zest

5

Add the egg and milk mixture to the dry ingredients and stir until just combined.

6

Spoon the batter into the muffin tins ensuring that there is an equal amount in each tin.

7

Bake for 15-17 minutes or until a skewer comes out clean. Let cool on a rack.

8

Prepare the icing by melting the chocolate and adding the icing sugar. Add the milk a tablespoon at a time until you reach the desired consistency. I used an electric hand mixer to bring it together.

9

Drizzle over the muffins and let harden. They should keep for a few days at room temperature in a sealed container.