I’m really not a fan of baking… just sayin’. So, when I feel a sweet tooth coming on it has to be a super easy recipe or I’m out! This quick Matcha Cheesecake Muffins recipe will satisfy your sweets craving without a ton of steps. It’s sweet but has that wonderful depth of flavor from the matcha green tea powder. And how pretty are these swirls of marble? Just use a sharp knife to create this pretty pattern on the muffins. These are big ass muffins, so share one with a friend (or NOT!). If you like this recipe, you’re gonna love our Matcha Green Tea Cupcakes! It’s love at first bite!
Swirls of matcha green tea cheesecake batter and chocolate create this gorgeous muffin that’s so easy to create!
The cheesecake batter is made with matcha green tea powder, cream cheese and melted white chocolate.
Three layers of the batter are placed in a large muffin tin.
Swirl the matcha green tea cheesecake batter with chocolate muffin batter to create this beautiful marbled design.
This recipe makes six large Matcha Cheesecake Muffins. Love at first bite!
- For the cheesecake:
- 8 ounces cream cheese, room temperature
- ¼ cup sugar
- 1 tablespoon matcha powder
- 5 oz. white chocolate, melted
- 1 egg, room temperature
- For the muffins:
- 6 tablespoons unsalted butter, diced
- 6 ounces semi-sweet chocolate chips
- ½ cup sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup flour
- 1 tablespoon cocoa powder
- Pinch of salt
- Preheat the oven to 350 degrees. Spray a six-muffin tin with cooking spray.
- Make the cheesecake: Using a stand mixer with a paddle attachment, beat the cream cheese and sugar on medium speed until smooth. Sift in the matcha powder and beat until fluffy. Add in the melted white chocolate and egg and beat until well-combined.
- Make the muffins: Melt the butter in a medium sauce pan over medium heat. Turn heat to low and add in chocolate chips, stir until just melted. Remove the pan from the heat and whisk in the sugar, eggs, vanilla, flour, cocoa powder and salt. Mix until well-combined.
- Layer the muffin tin: spread ¼ of the chocolate muffin mixture at the bottom, ¼ of the matcha mixture in the middle, and ¼ of the chocolate muffin mixture on the top. Place a large dollop of the matcha mixture on the very top and using a sharp knife make swirls with the matcha and muffin mixture to create a marbled pattern. Bake the muffins in the center rack for 30 minutes. Let cool. Use a thin flat knife to loosen the muffins before removing from the muffin tin. Makes 6 large muffins.
Adapted from: www.ful-filled.com
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Here’s a quick dinner dish that will become a family fave! Shrimp Sambal is a classic Malaysian dish, but ours is not your typical shrimp sambal recipe! We’ve roasted gorgeous purple cauliflower and chickpeas for texture, and added lots of veggies and herbs for flavor. Of course, the spicy sambal oelek is the real flavor bomb here! This Thai red chili paste has freshly ground hot red chili peppers (bird’s eye chili), rice vinegar, and salt. It’s good on just about everything! But don’t go crazy or your mouth will be on fire!
This lovely bowl of yum has so many flavor bombs with the spicy shrimp, colorful purple cauliflower, tender roasted chickpeas and lots of herbs! Shrimp sambal is a winner for dinner!
Gorgeous purple cauliflower is milder, sweeter and nuttier than the standard white version. It’s also loaded with vitamin C, calcium and potassium!
Roast the purple cauliflower and chickpeas on a large baking sheet at 425 degrees for 30 minutes. They should be tender and slightly browned.
Stir-fry all of the veggies in a large wok and add the spicy sauce to coat. Toss in the shrimp last and cook for about three minutes until pink and curled. Top with fresh mint and cilantro!
- 4 tablespoons canola oil (divided)
- 1 head purple cauliflower, cut into florets
- 1 (15-ounce) can chickpeas, drained, rinsed and patted dry
- Salt & pepper
- 1 medium shallot, chopped
- 3 cloves garlic, minced
- 1 cup white button mushrooms, sliced
- 2 tablespoons sambal oelek (Thai red chili paste)
- 1 tablespoon fish sauce
- 1 tablespoon mirin wine
- Juice from 1 lime
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sugar
- 1 pound large shrimp, peeled and deveined
- ½ cup fresh mint, chopped
- ½ cup fresh cilantro, chopped
- Preheat oven to 425 degrees. Place the cauliflower florets and chickpeas on a large baking tray. Drizzle with 2 tablespoons canola oil, and sprinkle with salt and pepper. Toss to combine, in a single layer. Roast in the oven for 30 minutes until crisp, stirring halfway through. Remove from oven and set aside.
- Meanwhile, in a glass mixing bowl, whisk together the sambal oelek, fish sauce, mirin wine, lime juice, ginger, and sugar.
- In a large heavy wok, add the remaining 2 tablespoons of canola oil over medium high heat until shimmering. Add in the shallots, garlic, and mushrooms, and stir-fry until shallots are translucent and mushrooms are slightly golden. Add the roasted cauliflower and chickpeas to the wok and stir to combine. Pour in the sauce mixture and stir the veggies to coat. When well combined, add in the shrimp and cook for about three minutes until shrimp is curled and pink. Remove the wok from the heat and sprinkle in the mint and cilantro, and toss to combine. Serve immediately with extra herbs sprinkled on top.
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It’s summer, can you feel the heat? We wanted to share this beautiful, rustic, easy-peasy fruit galette recipe for your next outdoor party. It’s not an Asian dessert but it’s beyond simple and so tasty! The inspiration behind this yummy dessert? Gorgeous fresh berries and peaches at our local farmer’s market. You can use ready-made pie crust like we did, or make yours from scratch! Not a big dessert maker or a baker? Pinky swear, this really was a cinch to make! Top it off with a scoop of vanilla ice cream and a sprig of mint and you’ve got the perfect bite! Thanks to gimmesomeoven.com for sharing your terrific version of this recipe!
This gorgeous fruit galette has natural sweetness from the fresh fruit, and is so easy to make! Serve warm with a scoop of vanilla ice cream on top…YUM!
Farmers market peaches, blueberries and blackberries are so delish in this dessert recipe!
Beautiful summer fruit is always the way to go when making a galette. Try this at home!
- 1 refrigerated pie crust (9-inch)
- 3 fresh peaches, pitted and sliced
- ¼ cup fresh blueberries
- ¼ cup fresh blackberries
- 1 tablespoon cornstarch
- 2 tablespoons sugar, divided
- 1 teaspoon cinnamon
- 1 egg, beaten
- Fresh mint for garnish
- Preheat oven to 425 degrees. Unfold pie crust on a baking sheet or baking stone. Slightly roll out edges.
- In a large mixing bowl, blend the fruit with cornstarch, 1 tablespoon sugar, and cinnamon. Pour mixture into the middle of the pie crust, leaving a 2-inch border. Fold up the border over the edge of the fruit and pinch the pleats. Brush the egg wash onto the pie crust and sprinkle remaining sugar on top of crust and fruit.
- Bake for 15-20 minutes, until crust is lightly brown and fruit is bubbling. Cover edges of crust with aluminum foil if to brown while allowing fruit to cook thoroughly. Serve warm topped with vanilla ice cream.
Adapted from: www.gimmesomeoven.com