Matcha Muffins

Before You Start: Weigh your ingredients with a kitchen scale. Click the Metric button above for weights. If you don't have a scale, here's how to measure flour with a measuring cup so you don't scoop too much: Fluff the flour with a spoon, sprinkle it into the measuring cup, and level it off.
Now, gather all the ingredients. The butter and eggs must be at room temperature so the butter is soft enough to leave a finger imprint when pressed. See Notes below on how to speed up the process.
Preheat the oven to 340°F (170°C). Line a 12-cup muffin tin with muffin liners.
Nami's Tip: We bake at a lower temperature to preserve the matcha's bright green color.
Mix 1 tbsp lemon juice into 1 cup whole milk at room temperature and stir well. Let it sit for a few minutes until it slightly curdles, like buttermilk. Set aside.
Nami's Tip: This buttermilk substitute prevents the matcha from reacting too strongly with the baking powder, keeping the green color vibrant.
Add 3 cups all-purpose flour (plain flour) and 1½ tsp baking powder into a fine-mesh strainer set inside a large bowl. Sift to aerate. Then, add 6 Tbsp matcha (green tea powder) into the same strainer and sift.
Mix the dry ingredients with a hand whisk until evenly combined. Set aside.

Add 14 Tbsp unsalted butter at room temperature to the bowl of a stand mixer fitted with a whisk attachment (or to a large bowl if using an electric hand mixer). Beat on high speed (Speed 8 or 10) until light and fluffy. Reduce to medium (Speed 6) and add 1⅓ cups sugar in three portions, beating well after each addition.
After you beat in the final portion, scrape down the sides of the bowl with a spatula. Continue to beat well until creamy and pale.
Crack 4 large eggs (50 g each w/o shell) into a separate bowl and beat well with a hand whisk.
Add the eggs to the butter mixture one tablespoon at a time, mixing after each addition on low ("Stir" or Speed 2) just until the egg is incorporated and disappears. Do not overmix.
Nami's Tip: Don’t add the egg all at once, as this may cause curdling and a coarse texture.
Add one-third of the dry mixture and one-third of the milk into the butter-egg mixture. Stir on low ("Stir" or Speed 2) until just combined. Do not overmix.
Repeat with a second addition of dry mixture and milk, stirring until just combined. Remove the mixing bowl from the stand mixer.
Add the final addition and gently fold with a rubber spatula without deflating the air in the batter. Do not overmix.

Spoon the batter evenly into the prepared muffin liners (I used a large cookie scoop here).
Wipe off any batter that gets on the paper liners. Tap the muffin pan on the counter from about 3 inches high to release any large air bubbles.
Bake in a preheated 340°F (170°C) oven for 30–35 minutes (mine was 32 minutes), or until a toothpick inserted in the center comes out with a few moist crumbs. Every oven bakes differently, so keep an eye on yours!
Take out the pan and let the muffins rest in the tin for 5 minutes. Remove the muffins to a wire rack and cool completely.

Add ¾ cup confectioners’ sugar, 1 Tbsp milk, and 2 drops pure vanilla extract (optional) to a medium bowl.
Mix well. Drizzle the icing with a fork or pipe it onto the muffins. To make a piping bag, set a zip-top bag inside a cup, pour in the icing, and push it to one corner.
Snip a small corner (about 1 mm) and drizzle on the muffins.
Nami's Tip: Other toppings include melted white chocolate, matcha powder, powdered sugar, or matcha icing made by sifting 2 tsp matcha into the confectioners' sugar before mixing with the milk.

These muffins are best enjoyed slightly warm, or serve them at room temperature. I paired it with the pastel serenity dessert plate in pink from JOC Goods.

Store in an airtight container and consume within 2–3 days. Reheat in the microwave for 15 seconds. You can also store in the freezer for up to 2 weeks. Thaw overnight in the fridge, then warm in the microwave for 15 seconds.