Don’t forget to enter the Jade Monk Tea Giveaway! It closes Thursday at midnight (ET), so make sure to submit your entry comment!
I guess it’s that time of year—time to taunt my bunny with strawberries. This picture is one in a three part series I’ll be doing in June. I call it “Izzy’s Quest for Strawberries.” Make sure to check in every Hop Day (Wednesday) this month to see what happens next!
On Monday, I talked about my bubble tea obsession. Traditionally, bubble tea is made with black tea, as in, if you order plain bubble tea in Taiwan, you get one made with black tea-there is another name for one made with green tea. (Which I memorized pretty quickly and will probably never forget.)
I bought my first bag of matcha in college. Would it scare you if I said I was still working on using it up? Matcha keeps for a long time (I store it in the fridge) and a little goes a long way for the highly concentrated green powder. I’ve put it in pancakes, swirled it into different kinds of other cakes, used it to make caramel sauce, bar desserts and ice cream! I just adore its earthy flavor, it’s subtle, yet complex, and blends well with other flavors too.
But banana? Hmmm, I thought, I wonder what that will be like. Well, guess what—it’s fabulous. Not that I should expect anything less from the mind of Irvin Lin.
The swirls in these muffins are just gorgeous, and the flavor profile is tantalizing. Sweet and lightly spiced from the cinnamon banana batter, yet earthy, and addition of white chocolate chips make these muffins just sublime. I need to make another batch soon, I’m going to run out of these babies in a hurry!
One Year Ago: Chocolate Caramel Stuffed Pumpkin Snickerdoodles
- 1 1/3 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup (half a stick) unsalted butter
- 1/3 cup brown sugar
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 ripe bananas
- 1 large egg
- ½ cup buttermilk
- 1 tsp matcha (green tea powder)
- ½ tsp ground cinnamon
- ½ cup white chocolate chips or chopped white chocolate
- turbinado sugar, for topping
- Preheat oven to 350?F and grease 6 wells of a 12-cup muffin tin. You may get up to 8 muffins from the recipe-so grease as needed.
- Combine flour, baking powder, baking soda and salt in a medium mixing bowl, and give it a few vigorous shakes to blend the ingredients together.
- In a small saucepan, melt the butter over medium high heat. Once the butter has melted, lower the heat to medium and stir until the solids at the bottom of the pan start to brown and the butter starts to smell nutty and fragrant. Turn the heat off remove the pan from heat, but continue to stir until all the solids have turned golden brown.
- Pour the butter (making sure to scrape in those tasty brown bits) into a large bowl. Add the brown sugar, vanilla extract, and almond extract and beat for 1 minute or so to cool the butter. Add the bananas and beat for another minute or until the bananas are well blended into the sugar. Add the egg, beating to combine. Add the buttermilk and beat for an additional 30 seconds or until well blended.
- Add in the flour blend all at once and fold it into the wet ingredients until just mixed together. It’s okay with there are lumps or dry pockets. Scrape one half of the batter back into the bowl that once contained the dry ingredients.
- In the batter remaining in your large bowl, add the cinnamon and white chocolate. Mix until the spices and chocolate are well distributed. In the other bowl, add the matcha, and mix until the batter is a lovely, uniform shade of green.
- Using a large spoon, add large two dollops of alternating batter to the prepared muffin tin. Once you have evenly divided up the batter, take a butter knife and swirl the batter with a figure 8 motion. Firmly tap the muffin pan on the counter to settle the batter into the pan. Sprinkle turbinado sugar over each of the muffins (if using) and bake for 20 minutes, or until a toothpick inserted in the middle a muffin comes out clean. Be careful not to overbake the muffins, or they may turn out dry. Let them rest in the muffin tin for 15 minutes or so before inverting them onto a wire rack to cool completely. Store in an air-tight container for up to 3 days, or freeze for up to three months.
Adapted from Eat The Love