Swirled Matcha Cocoa Muffins

Channel youthful memories with a spin on the classic breakfast treat that is sure to get you excited for the chillier days ahead.

Makes enough to share.

An original recipe found on the Aiya Blog.


    Matcha Batter

    • 2 Tbsp Aiya Culinary Grade Matcha
    • 2 cups all-purpose flour
    • ½ cup sugar (increase to ¾ cup sugar for sweeter muffins)
    • 3 tsp baking powder
    • ½ tsp salt
    • 1 egg
    • 1 cup milk
    • ¼ cup melted butter

    Cocoa Batter

    • 2 Tbsp unsweetened cocoa powder
    • 1 cup all-purpose flour
    • ¼ cup sugar (increase to ¼ cup, plus 2 Tbsp sugar for sweeter muffins)
    • ½ tsp baking powder
    • ¼ tsp salt
    • ½ egg
    • ½ 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 about 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 ⅔ 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!


    Click below to purchase the Culinary Grade Matcha used in this recipe: