16/07/2026
We made matcha muffins using Kogetsuen’s matcha.
For this recipe, we used Uji Matcha “Deai.”
The muffins turned out beautifully, with a rich matcha aroma, a pleasant touch of bitterness, and a vibrant green color.
The tops were baked until lightly crisp and fragrant, while the inside remained soft, fluffy, and moist. With every bite, the rich aroma and flavor of matcha gently fill your mouth.
One of the most important things when making matcha muffins is to first imagine the kind of muffin you want to create.
Would you like a muffin with a deep, well-balanced matcha flavor and a gentle hint of pleasant bitterness? Or would you prefer a lighter muffin with a delicate matcha aroma and a smooth, airy texture? The answer will help determine which matcha is the best choice.
Matcha is an incredibly delicate ingredient. Each grade has its own unique characteristics. Some varieties are especially well suited for baked goods, while others truly shine in fresh desserts. By understanding these differences and choosing the right matcha for your recipe, you can bring out the best flavor in your sweets.
If you create matcha desserts for your café or bakery, selecting the right matcha is one of the most important factors in defining the final taste. By making the most of each matcha’s unique character, you can create signature desserts that your customers will remember.
When I made these matcha muffins using this recipe, they turned out so well that I couldn’t help saying, “They’re delicious!” over and over again.
I also shared them with everyone at our company, and seeing so many smiles while hearing them say, “These are delicious!” made me truly happy.
I hope you will enjoy making these matcha muffins, and that the happiness they bring with every bite can be shared with people all around the world.
