There’s just something about the smell of freshly baked muffins that makes us feel cozy and extra nostalgic. Channel youthful memories with a spin on the classic breakfast treat that is sure to get you excited for the chillier days ahead (did somebody say fall weather?!) – Swirled Matcha Cocoa Muffins. Perfect with a light spread of honey, these semi-sweet delights balance the bold flavors of Matcha and cocoa. Whether you eat them for breakfast or as a midday snack, these baked goods will make you feel right at home.



For the Matcha Batter

  • 2 Tbsp Aiya Cooking Grade Matcha
  • 2 cups all-purpose flour
  • 1/2 cup sugar (increase to 3/4 cup sugar for sweeter muffins)
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1 cup milk
  • 1/4 cup melted butter

For the Cocoa Batter

  • 2 Tbsp unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/4 cup sugar (increase to 1/4 cup + 2 Tbsp sugar for sweeter muffins)
  • 1 1/2  tsp baking powder
  • 1/4 tsp salt
  • 1/2  egg
  • 1/2 cup milk
  • 2 Tbsp melted butter



  1. First, make the Matcha batter.
  2. In a medium bowl, sift together the dry ingredients and set aside.
  3. Microwave the butter for 20-30 seconds until melted.
  4. Add the milk to the butter, and whisk until incorporated. Add the egg and mix until combined.
  5. Pour the wet ingredients into the dry ingredients and mix until just incorporated.
  6. Next, make the cocoa batter. Repeat steps 2-5. (Microwave butter for ~15 seconds instead of 20-30).
  7. Transfer batter to separate piping bags.
  8. Preheat the oven to 350F and line cupcake tins with cupcake liners.
  9. Pipe the Matcha batter into the cupcake liners until 2/3rds full.
  10. “Inject” a dollop of the cocoa batter into the center of the Matcha batter until the cupcake liner is full.
  11. Using a toothpick, swirl the two flavors together.
  12. Bake for 18-20 minutes. Then, lower the temperature to 325F and bake for an additional 5-7 minutes.
  13. Cool and enjoy!