Recipe: Matcha Chocolate Bean Muffin

Home Cooking Recipe: Matcha Chocolate Bean Muffin


a cupcake made according to a recipe from the teacher of the vegetable worm; The original formula is salted black beans, which are replaced with chocolate beans when not in hand; The butter was reduced from 10 grams to 50g. Considering that the chocolate beans are very sweet, the sugar is also reduced from 10 grams to 45g, just right; My paper cup has a diameter of 4.5cm and a height of 4cm, exactly 6



  1. Butter, soften at room temperature, add fine sugar to the volume to enlarge, the color is light

  2. Add the egg mixture three times, and add it once every time until the egg liquid is completely absorbed and then add it again (I use the electric egg beater is more convenient)

  3. Mix low-powder, matcha powder, and baking powder. Add 1/3 to the cream paste and mix until there is no dry powder.

  4. Then add 1/2 milk, 1/3 powder, 1/2 milk, 1/3 powder in order, and mix them every time you add them. Finally, add chocolate beans and mix them slightly (do not mix them very carefully) , no dry powder can be used)

  5. Use a small spoon to break in (or squeeze into the flower bag). The paper cup is about eight minutes full, the oven is preheated, 180 degrees, and the middle layer is about 25 minutes.


Again, this recipe is referenced from the teacher of the vegetable worm, and the textual description of each step is also reproduced from her; In fact, everyone can play freely, as long as the basic formula is the same, or casual;

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