White Chocolate Chip Matcha Tahini Cookies

White Chocolate Chip Matcha Tahini Cookies White Chocolate Chip Matcha Tahini Cookies White Chocolate Chip Matcha Tahini Cookies

Hands up if you’re still looking for the perfect cookie. Well guys, I don’t mean to brag but this may actually be a contender for the Best Damn Cookie Award 2015. No lie. Some of the best things I’ve ever baked have been directly attributed to blatant experimentation. These super sexy white chocolate chip matcha tahini cookies are no exception. Continue reading “White Chocolate Chip Matcha Tahini Cookies”

Thick & Fluffy Matcha Pancakes

Matcha Pancakes Matcha Pancakes

The weekend is nigh upon us and don’t we all need a great recipe to start it right? Lazy Saturdays mean you have a little more time to whip up something creative for breakfast! Green eggs and ham? Nah, try matcha pancakes with syrup! There is nothing more delightful than a green tea flavoured sweet treat! Now, if you don’t have any matcha powder on hand, fear not! You can replace the green-hued powder with cocoa powder or even some instant coffee powder for a more smoky, earthy hit. Continue reading “Thick & Fluffy Matcha Pancakes”

Chocolate Chip Honey Cupcakes with Matcha Icing

Honey Cupcakes Green Tea Icing

So, I’ve been in Singapore for about a week now. The weather here’s been pretty great – humid, but not unbearable; pockets of rain here and there in the afternoons, but they don’t last long. I’ll be picking James up from the airport in a couple of hours. He’s spent the last 5 days in Vanuatu on holiday with his family. I can’t wait to see him again! I hope everyone had a brilliant Christmas, and here’s to an awesome New Year ahead! Continue reading “Chocolate Chip Honey Cupcakes with Matcha Icing”

Sugar-Dusted Green Tea Chocolate Chip Muffins {with coconut oil}

Sugar-Dusted Green Tea Chocolate Chip Muffins {with coconut oil} Sugar-Dusted Green Tea Chocolate Chip Muffins {with coconut oil}

I’ve been drinking heaps of tea lately. It used to be a daily essential for me, but there was a cessation of the habit at one stage and as a result, I was left with a large stash of assorted teas sitting abandoned in the pantry. Thankfully, in the last week or so, I’ve gone through that stash pretty quickly. I’ve found that green tea is still my favourite, and while I’ve lost my penchant for oolong and rooibos, I’ve also gained a new love for white tea. Now that we’ve got a new herb garden growing strong and healthy, I’ve been adding lots of fresh mint leaves to my cups of tea (we also have thyme, rosemary, sage, oregano, curry and chocolate mint growing in the garden — yes, chocolate mint actually exists).

Green Tea Chocolate Chip Muffin Batter Green Tea Chocolate Chip Muffin Batter Green Tea Chocolate Chip Muffin Batter

Sprinkle the tops with some sugar crystals for an extra sweet & crunchy surprise.

Anyway, these are the green tea muffins we made over the weekend (they’re not mint-flavoured, as one might initially mistake them for). Studded with chocolate chips and sprinkled with sugar crystals, they rose beautifully in the oven and turned out surprisingly soft and moist. For a recipe that doesn’t include eggs or butter, this was definitely an impressive result. Fragrant coconut oil replaces the butter in this case, and you can make these muffins entirely vegan by using your favourite non-dairy milk (like almond or soy), and investing in some dairy-free chocolate chips.

Sugar-Dusted Green Tea Chocolate Chip Muffins {with coconut oil} Sugar-Dusted Green Tea Chocolate Chip Muffins {with coconut oil} Sugar-Dusted Green Tea Chocolate Chip Muffins {with coconut oil}

Sprinkling large sugar crystals on top of each muffin was an idea that stemmed from my favourite banana bread recipe. I can’t seem to remember where I put that recipe (should probably remember to look for it), but I know that it called for a generous dusting of brown sugar all over the top of the pre-baked loaf. The bread came out with a gorgeously caramalised and tantalisingly crunchy top. The concept worked very well with these matcha-infused muffins. As the muffins themselves weren’t overly sweet or overpowering in flavour, they gave the sugary tops and delicious chocolate morsels a chance to truly shine.

Sugar-Dusted Green Tea Chocolate Chip Muffins {with coconut oil} Sugar-Dusted Green Tea Chocolate Chip Muffins {with coconut oil} Sugar-Dusted Green Tea Chocolate Chip Muffins {with coconut oil} Sugar-Dusted Green Tea Chocolate Chip Muffins {with coconut oil}

I think the green tea and chocolate chip combination had everyone swooning and clamouring for more. If you haven’t yet had the chance to indulge in any sort of matcha-flavoured sweets or desserts, introducing yourself to these simple mini cakes would be a good way to start. The recipe is straightforward and, with light hands, the preparation and baking process is incredibly easy. If you’re looking to cut down on your chocolate intake, you can replace the chocolate chips with some dried fruit or nuts.

Sugar-Dusted Green Tea Chocolate Chip Muffins {with coconut oil} Sugar-Dusted Green Tea Chocolate Chip Muffins {with coconut oil}

Love using matcha powder in baked goods? Have a look at our other matcha recipes: [one] Chinese Wolfberry (Goji Berry) Matcha Cake, [two] Matcha Mushipan (Green Tea Japanese Steamed Cup Bread), [three] Heavenly Matcha Cookies, [four] Dark Chocolate Swirl Matcha Cheesecake.

Sugar-Dusted Green Tea Chocolate Chip Muffins {with coconut oil} Sugar-Dusted Green Tea Chocolate Chip Muffins {with coconut oil} Sugar-Dusted Green Tea Chocolate Chip Muffins {with coconut oil} Sugar-Dusted Green Tea Chocolate Chip Muffins {with coconut oil}

Soft and moist little green cakes. Just look at that ooey gooey chocolate mess! Mmm.

Sugar-Dusted Green Tea Chocolate Chip Muffins {with coconut oil}
an eggless & butterless muffin recipe ; yield: ~12 regular muffins.


2 1/3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 tablespoons matcha (green tea) powder*
a pinch of sea salt
3/4 cup caster sugar
1 1/3 cups milk, warm
3/4 cup coconut oil, melted
2 tablespoons white vinegar
1 cup chocolate chips**
2 tablespoons large sugar crystals, for sprinkling

* Maeda-en’s “Culinary Quality” Matcha Green Tea Powder works extremely well in baked goods.
** We used Sweet William’s Dairy Free Chocolate Chips, a delicious alternative to regular chocolate chips. You can also substitute the milk in this recipe with a non-dairy alternative such as almond or soy to make vegan muffins.

Matcha Powder and Chocolate Chips Matcha Powder and Chocolate Chips


  1. Preheat oven to 180°C and line a 12-hole muffin tray with paper cups.
  2. In a small bowl, combine the all-purpose flour, baking soda, matcha powder and sea salt. Mix well, set aside.
  3. In a large bowl, thoroughly whisk together the sugar, milk, coconut oil and vinegar.
  4. Add the dry ingredients to the wet. Using a wooden spoon, gently fold the mixture a few times, then add the chocolate chips and continue to fold lightly until everything just comes together.
  5. Spoon equal amounts of the batter into each paper cup. Fill each one to the brim and use the back of your spoon to evenly spread and flatten the tops. Then, generously sprinkle the tops with large sugar crystals.
  6. Bake muffins for 20-25 minutes, or until they have risen and browned slightly.
  7. Remove from oven and let muffins stand in tray for 10 minutes before carefully transferring to a wire rack to cool.
  8. Best eaten slightly warm, while the chocolate chips are still melty and gooey!

Sugar-Dusted Green Tea Chocolate Chip Muffins {with coconut oil}

Chinese Wolfberry (Goji Berry) Matcha Cake

Goji Berry Matcha Cake

Goji berries, as they are most commonly referred to in the English-speaking world, are also known as Chinese wolfberries. And rightfully so, as you’d be surprised at how often these unassuming little red berries are used in Chinese cooking. In fact, they are a celebrated ingredient in Traditional Chinese Medicine (TCM). In many parts of Asia, dried goji berries are added to a variety of sweet and savoury dishes such as almond jelly, rice congee, herbal soups and herbal teas.

Flour and Matcha Soaking the Goji Berries

While the Chinese have been using these berries in their cooking for centuries, the rest of us are only now starting to realise the benefits of eating them. Frequently classified as a superfruit, goji berries are high in antioxidants and contain many essential minerals and vitamins, including vitamin A, B1, B2, B6, C and E.

Eggs Combining eggs and sugar Ribbon Stage

I don’t know about you, but dried goji berries taste much like tomatoes to me; a little sweet, a little salty, a little tangy. They also make an interesting textural addition to this green tea cake. Soaked in water to soften and plump them up, the berries are then folded into the matcha-infused batter for an extra sweet-savoury burst of flavour.

Goji Berry Matcha Cake Goji Berry Matcha Cake

The cake bakes to a lovely brown on the outside, but slice it open and you will find pretty green speckled with dark red. Not overly cloying, it is much like a sweet bread rather than a cake. You might like to try toasting a slice and giving it a smear of red bean paste or strawberry jam. Other serving suggestions include a side of whipped cream or a scoop of vanilla ice cream.

Goji Berry Matcha Cake

Goji Berry Green Tea Cake


1 cup cake flour
1 tablespoon matcha (green tea) powder
1 teaspoon baking powder
A pinch of salt
3 eggs, lightly beaten
1/3 cup raw caster sugar
1/3 cup dried goji berries (Chinese wolfberries), soaked in water for 10 minutes, drained
5 tablespoons butter, melted


  1. Preheat oven to 180°C and line a 7x3x4 inch loaf tin with non-stick baking paper.
  2. In a medium bowl, combine flour, matcha, baking powder and salt. Mix well, set aside.
  3. Using a stand mixer, combine eggs and sugar until pale and thick (ribbon stage). This can take several minutes.
  4. Sift the flour mixture over the egg mixture and add the softened goji berries. Gently fold the mixture with a spatula until berries are evenly distributed, then fold in the melted butter. Do not overmix.
  5. Pour batter into prepared tin, evening out the mixture with the spatula as needed.
  6. Bake for 30-35 minutes, or until a skewer inserted in the middle of the cake comes out clean.
  7. Remove cake from tin and remove paper lining before leaving to cool on a wire rack.

Goji Berry Matcha Cake

Heavenly Matcha Cookies

Following my recent success with matcha mushipan (Japanese steamed cup bread), I decided to continue baking with green tea in mind. Really, who knew matcha could be used in so many ways other than the way it was intended to be used?! Drink matcha? Nah, why not bake with it? Ahh, whoever came up with the idea must’ve been a culinary genius.

These lovely cookies boast the distinct taste of green tea. Coupled with that nice crunchy texture and sweet buttery flavour reminiscent of sugar cookies, you know you’ll have trouble stopping at just one! And not only do they taste great, they also make your kitchen smell amazing when you take them out of the oven! Bonus points!


2 cups all purpose flour
3 tablespoons matcha (green tea powder)
2/3 cup salted butter, softened
1/2 cup confectioner’s sugar
2 egg yolks, whisked


  1. In a medium sized bowl, combine the flour and matcha with a whisk or fork until the flour turns an even green colour.
  2. In a large bowl, cream the butter and sugar for a few minutes until light and fluffy.
  3. Add the egg yolks to the creamed mixture and mix well.
  4. Gradually add the flour mixture in parts to the creamed mixture, mixing well after each addition.
  5. Shape the dough into 2 logs and wrap them tight in plastic wrap. Chill for at least 2 hours.
  6. Preheat oven to 150°C and line baking tray with baking paper.
  7. Remove logs from fridge and, with a sharp knife, cleanly slice cookies off log about ¾ inch thick and lay them on the baking tray.
  8. Bake cookies for approximately 20 minutes.
  9. Remove from oven and let cookies stand on a wire rack to cool.
  10. Enjoy with a huge glass of milk!

Matcha Mushipan (Green Tea Japanese Steamed Cup Bread)

I think my reason for wanting to make mushipan (Japanese steamed cup bread) stemmed from my itching desire to make steamed goods for once, not baked goods. So, abandoning the oven for a day, I set up the huge steamer sitting low down in the pantry cupboard and attemped the fairly easy project that was matcha mushipan. The only problem I had was that I didn’t have any small ramekins in my possession for putting cupcake liners in. Good thing I bought these handy silicone cupcake moulds that I can just put batter straight into and pop them in the steamer without worrying about the mushipan going out of shape.

Evan’s Kitchen Ramblings does a wonderful matcha sakura version of these cute steamed cake-bread gems. Mine is just a basic matcha mushipan recipe, which you can use and tweak as you like. Add white chocolate chips to it, add more/less sugar to it, make it up as you go!

So, yes. Matcha. High quality matcha would work best in this recipe. As a brew, the health benefits of matcha exceed those of ordinary green tea. By drinking matcha, you ingest the ground leaves, not just the water that the leaves are brewed in.

“One glass of matcha is the equivalent of 10 glasses of green tea in terms of its nutritional value and antioxidant content.” – Matcha Source

This makes it an even more powerful cancer fighting, fat burning concoction!

So, if you’re ready to take on the matcha mushipan challenge, here’s a really easy recipe that you can try out. If all goes well, you can impress friends who’ve never used a steamer to make sweet breads before!

Depending on the size of your cupcake moulds, this recipe makes about 5 or 6 steamed mushipan.


1/2 cup all purpose flour
1 1/2 tablespoons matcha (green tea powder)
1 teaspoon baking powder
1 egg, lightly beaten
4 1/2 tablespoons milk
2 tablespoons sugar (or equivalent sweetener of choice)
2 tablespoons grapeseed oil (or canola oil)


  1. Prepare a large steamer with an inch or two of water. Leave the heat off until you are just about ready to steam your mushipan.
  2. Line small ramekins with cupcake cases. If, like me, you have no ramekins the size of your cupcake cases, use silicone cupcake moulds instead. You don’t have to line these.
  3. In a medium-sized bowl, combine flour, matcha and baking powder. Mix through with a whisk or fork until the flour turns a uniform pale green colour.
  4. In a smaller bowl, combine egg, milk, sugar and oil. Mix well.
  5. Gradually pour this mixture into the flour mixture, mixing slowly until smooth.
  6. Carefully spoon batter into cupcake liners/silicone moulds, filling each cup about 3/4 full.
  7. Turn up the heat to prepare your steamer. Once water comes to a rolling boil, place cups in steamer and steam on high for 8 minutes.
  8. Remove cooked mushipan (will be extremely hot!) and let cool for 10 minutes.
  9. Serve warm! :)

Related Post: Strawberry Mushipan (Japanese Steamed Cup Bread)