Matcha Azuki Muffins



  • 225g all-purpose flour
  • 1 tsp baking powder
  • 12 tsp kosher salt
  • 14 tsp baking soda
  • 4 tsp matcha powder


  • 1 large egg
  • 12 cup packed brown sugar
  • 13 cup canola oil
  • 8 oz sour cream


  • 13 cup dry azuki beans
  • 2 tbsp maple syrup
  • white chocolate chips


Optional Prep (Night Before)

  • Soak beans in a bowl with 3x the amount of water


  • In a small saucepan
    • simmer the beans in water for 40–60 minutes (until soft)
    • drain and add maple syrup
    • cook on low for 2–3 minutes so most of the liquid goes away while it cools
    • remove from heat
  • Preheat oven to 350°F
  • Line a muffin tin with paper liners

Make the batter

  • In a small mixing bowl whisk together the dry ingredients
  • In a medium mixing bowl
    • whisk together the egg and sugar and oil until light
    • whisk in the sour cream
    • mix in the beans
  • Add the dry to the wet and fold with a spatula or bowl scraper until just combined


  • Divide batter into the prepared cups using a sorbet scoop
  • Bake at 350°F until set, ~25 minutes
  • Cool on a wire rack


The recipe I started with used butter and milk instead of oil and sour cream, but the texture from these two changes is way better. Next to try is greek yogurt instead of sour cream.