Matcha crumble muffin, rich matcha flavor, crumble with a complex texture, sweetness and slight bitterness blending in the mouth.

20 grams of unsalted butter, just take it out from the fridge and cut it into small cubes before using.

Sift together 20g of unsalted butter, 20g of low-gluten flour, 20g of granulated sugar, 20g of almond flour, and 2g of matcha powder.

Put on gloves, gently rub into uniform small granules, and refrigerate for later use.

Mix 60 grams of corn oil and 8 grams of matcha powder together until the matcha is completely dissolved.

Add 2 eggs, 80 grams of milk, and 70 grams of granulated sugar, and mix well.

Sift in 160 grams of cake flour, 4 grams of baking powder, 15 grams of cornstarch, and 15 grams of almond flour.

Stir in a Z-shaped motion to prevent the batter from becoming glutenous, and mix until smooth and free of lumps.

Put the batter into a piping bag and squeeze it into the paper cup molds. For a puffed-up effect, you can fill them up to 90% full.

Sprinkle a layer of matcha crumble on the surface.

Add an appropriate amount of sweet red beans on top, then put it into the preheated oven.

Preheat the oven to 170°C and bake for 25-30 minutes. Note: After the surface has browned, you can place a baking tray or aluminum foil on the upper layer to slow down the discoloration of the matcha.

Matcha crumb muffin, done O(∩_∩)O

The inside of the muffin is soft and contains a rich matcha flavor.

The addition of butter crumbs gives it layers and a sense of surprise.

With every bite, the crispiness of the crumble intertwines with the softness of the muffin.

It brings a rich sense of layers, as if a rhythm is dancing in the mouth.

The unique bittersweetness of matcha gradually releases as you chew, soothing the tip of the tongue just perfectly.