This recipe for White Chocolate Chip Matcha Muffins is one I stumbled upon while hunting for an elevated weekend bake that bridges comfort and a subtle, sophisticated flavor. I discovered this combination during an afternoon of experimenting with matcha from a local tea shop and a jar of kefir left in the fridge. The result was unexpectedly tender, with a soft crumb that sings of green tea and the creamy pop of white chocolate. Since that first batch, these muffins have been my go-to for brunches and a quick pick-me-up with afternoon tea.

What makes these muffins special is the balance: ceremonial-grade matcha lends an aromatic, vegetal lift without bitterness, while Lifeway Ceremonial Matcha Whole Milk Kefir (or a similar kefir) provides acidity and richness that gives the crumb a moist, fine texture. The white chocolate chips add sweet pockets that melt into silky pockets rather than overpowering the matcha. I love how the tops crack slightly when baked at a high temperature first, then finish gentle and tender as they cool — a technique I learned from my mother who always insisted on a hot start for bakery-style domes.

Ingredients

• All-purpose flour: 2 1/4 cups. Use a spoon-and-level method or weigh if you prefer precision. I like King Arthur or Bob's Red Mill for consistent results; too-dense flour will yield heavy muffins, so avoid scooping directly with the measuring cup.
• Matcha powder: 2 teaspoons culinary or ceremonial grade. Ceremonial matcha gives a brighter, more aromatic note — I use a medium-grade ceremonial matcha from a specialty tea shop for color and clean flavor.
• Granulated sugar: 3/4 cup. Regular granulated sugar provides structure and browning — you can use organic cane sugar for a subtle molasses note.
• Baking powder: 1 tablespoon. Freshness matters; if your powder is older than 6 months, replace it for reliable rise.
• Salt: 1/2 teaspoon. Balances sweetness and enhances matcha's complexity.
• Eggs: 2 large, room temperature. Warm eggs emulsify better with oil and kefir, producing a smoother batter.
• Whole milk kefir with matcha: 1 cup. The kefir adds tang and acid that tenderizes gluten for a soft crumb; Lifeway Ceremonial Matcha Whole Milk Kefir is the version I used for a subtle boost of matcha in the liquid.
• Vegetable oil: 1/2 cup. Neutral oil keeps muffins moist; sub avocado oil if you prefer a slightly greener note.
• Vanilla extract: 1/2 teaspoon. A small amount enhances the white chocolate without masking the tea flavor.
• White chocolate chips: 2/3 cup. Use high-quality chips or chopped bars (Ghirardelli or Valrhona for the best melting pockets).
• Mini white chocolate chips (optional): 1/2 cup for topping. These create an attractive finish and extra melt on the tops.

Instructions

Preheat and prepare: Set the oven to 425°F and line a jumbo muffin pan with parchment liners. The initial high heat sets the domes quickly, producing bakery-style tops. Allow the oven to fully preheat for at least 10 minutes for consistent rising. Combine dry ingredients: In a large bowl, whisk together 2 1/4 cups all-purpose flour, 2 teaspoons matcha powder, 3/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until evenly distributed. Whisking aerates the flour and ensures the matcha is uniformly mixed so you don’t get streaks or clumps. Mix wet ingredients: In a medium bowl, lightly whisk 2 room-temperature eggs until combined, then add 1 cup Lifeway Ceremonial Matcha Whole Milk Kefir, 1/2 cup vegetable oil, and 1/2 teaspoon vanilla extract. Whisk just until the mixture is smooth; overbeating will incorporate unnecessary air. Fold wet into dry: Pour the wet mixture into the dry ingredients and fold gently with a spatula until only a few streaks of flour remain. Overmixing develops gluten and yields tough muffins; stop when the batter looks shaggy but even. Add chips and portion: Fold in 2/3 cup white chocolate chips so they’re evenly distributed. Divide the batter into the prepared liners, filling nearly to the top for a generous dome. Sprinkle each with mini white chocolate chips if using. Bake with a temperature drop: Bake on the middle rack at 425°F for 6 minutes to achieve a quick oven spring, then reduce the oven to 375°F without opening the door and continue baking until a toothpick inserted in the center comes out clean, about 15–19 more minutes. Total bake time will be 21–25 minutes depending on your oven and the pan used. Cool and unmold: Allow the muffins to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. This short rest helps them set so they don’t tear when removed.

Storage Tips

Cool completely before storing to prevent condensation. At room temperature, place muffins in a single layer in an airtight container with a paper towel underneath to absorb moisture and another on top to prevent sogginess; they will keep 1–2 days. For longer storage, freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. To reheat, defrost at room temperature or warm in a 325°F oven for 8–12 minutes until just heated through — avoid microwaving too long or the crumb becomes gummy.

Ingredient Substitutions

If you don’t have whole milk kefir, plain whole-milk yogurt thinned with 2–3 tablespoons milk works well (maintain similar acidity). Use coconut milk yogurt for a dairy-free option, though the flavor will shift and the muffins will be less rich. Swap canola or sunflower oil in place of vegetable oil. For white chocolate, choose chips made with real cocoa butter; using chopped high-quality bar chocolate yields pockets that melt more luxuriously. For a gluten-free alternative, use a 1:1 cup-for-cup gluten-free flour blend and add a teaspoon of xanthan gum if your blend lacks it — texture will be slightly different but still delightful.

Serving Suggestions

Serve warm or at room temperature with a smear of unsalted butter or ricotta for contrast. These muffins pair wonderfully with a simple matcha latte, green tea, or a bright citrusy coffee. For brunch, add fresh berries, lemon curd, or a bowl of yogurt and granola. They also sit nicely on a dessert platter alongside darker chocolate confections — the white chocolate and matcha balance each other visually and in taste.

Cultural Background

Matcha has a storied history in Japanese tea ceremony where it is prized for its umami and vegetal notes. In modern fusion baking, matcha is used to add color and an aromatic tea profile to Western-style cakes and pastries. Combining white chocolate — a Western confection — with matcha brings together two traditions: the creamy sweetness familiar to many and the refined green tea that elevates the flavor into something uniquely balanced.

Seasonal Adaptations

In spring, fold in a handful of chopped strawberries for a sweet-tart pop; in autumn, swap half the white chocolate for finely chopped toasted chestnuts or pear puree, and consider topping with a light streusel. For winter holidays, add a pinch of orange zest and top with candied citrus for brightness. Matcha lends itself to seasonal pairings because its grassy notes complement both fruit and richer flavors.

Meal Prep Tips

Double the recipe and freeze half of the baked muffins to simplify weekday breakfasts. Portion into single-serving freezer bags so you can grab and warm one at a time. If making ahead for an event, bake the day before and store at room temperature; refresh in a low oven before serving. For transport, place muffins in a snug box lined with parchment to prevent sliding and top with a light dusting of sifted matcha for a professional presentation.

These muffins are a small, bright celebration in batter form. They’re reliable, adaptable, and bring a bakery-quality aroma to home baking — a recipe I return to whenever I want to make mornings feel a bit more special.