Green Tea Azuki Bean Muffins
These beauties are my latest obsession. Maybe it's just a winter fad, but I can't get enough of them. They are so moist and just the perfect combination of flavors and textures. They sell them at our neighborhood coffee shop but they are made by a bakery called "Fresh Flours" here in Seattle. I'm dying to stop by the bakery that makes them.
I'd love ideas on how to recreate them from my foodie friends. I'll let you know if I have any success!
posted by Ashley at 10:57 PM
6 Comments:
Found this Green Tea Cake recipe. All we need to do is properly cook the azuki beans with sugar. and fold those in.
* 2 eggs
* 3 egg yolks
* 1/2 cups sugar
* 1/3 cups cake flour
* 1/8 cup cornstarch
* 1/16 cup powdered green tea
* 2 egg whites
* 1/8 teaspoon cream of tartar
* 1/8 cup sugar
Preheat oven to 350 degrees.
Grease your pan. Line the bottom with parchment paper and grease and flour the paper. Sift your dry ingredients together: flour, cornstarch and green tea. Set aside.
In a mixer, beat eggs, yolks, and 1/2 cup sugar until tripled in volume (about 3-5 minutes). Carefully fold the flour mixture into the eggs in thirds. Do not overmix.
In mixer, whip egg whites with cream of tartar until it foams. Add 1/8 cup sugar and continue to beat until stiff peaks form. Fold the egg whites into the batter in thirds. Do not overmix.
Carefully spread the batter into pan. Do not deflate the air whipped into the eggs.
Bake 10-15 minutes, until brown on edges and center of cake springs back when tapped. Run a knife along the edges of the pan. Invert the cake onto countertop to remove it from the pan. Remove parchment paper and cool.
If I get to it, I'd like to try to make it this weekend.
Hi, I love these muffins also... I used to get them at Galaxie Coffee on Beacon Hill (they also got them from Fresh Flours on Phinney). I just moved from there to San Francisco and I miss the muffins (and the coffee... ;o) I am looking for a recipe that would be comparable. I might give this one a try. I also found a mix for matcha muffins from Trader Joes. Do you have any suggestions on how to cook the azuki beans? Should I just soften them per normal but add some sugar to the water? Thanks! I'm excited to know that there are others trying to figure these tasty muffins out!
I also found this recipe....
MATCHA GREEN TEA MUFFINS
(makes 12)
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1 heaping tablespoon high quality matcha green tea powder (may use up to 1 tbsp + 1 tsp. but be careful because if it is not a high grade of matcha it may taste medicinal if it is too strong)
1/2 cup milk
1/2 cup butter softened
2 eggs
1/2 cup golden raisins (plump in microwave with a little water)
CRUMB TOPPING
1 cup all-purpose flour
9 Tbsp. sugar
1 cube of butter
1/4 heaping tsp - 1/2 level tsp of matcha
DIRECTIONS:
CRUMB TOPPING:
Pulse flour, sugar and matcha in food processor until well mixed or use a whisk. Add butter and pulse or use a pastry blender to blend just until most of the butter is cut up into fine particles. Do not overmix. Set aside.
MUFFINS:
Preheat oven at 350F and grease muffin tins or line with paper or silicone cups. Sift together flour, baking soda, and green tea powder and set aside. (sift or whisk together several times to make sure the matcha is evenly distributed). In a large bowl, beat the butter until light. Add the sugar and eggs and beat until light and fluffy. Add the dry mixture, raisins and milk. Stir or mix on low speed until the dry ingredients are just incorporated (don't overmix). Divide the batter among muffin tins and fill about 2/3 full (a heaping scoop with a #20 disher works well for standard size muffins). Sprinkle crumb topping over each muffin. Bake for 22-25 minutes until a tester inserted in the middle comes out clean. Cool on a wire rack.
I like to mix up two batches of the crumb topping, one with less matcha than the other so I have two different shades of green. Sometimes I also add some finely chopped blanched almonds to my crumb mixture. I sprinkle a little bit of both batches over the muffins to give them variegated shades of green. It really makes them pretty. I store the leftover topping in the freezer for my next batch of muffins. I occasionally also drizzle either a vanilla or almond flavored glaze with just a pinch of matcha mixed in to give it a very very pale shade of green over the tops of the cooled crumb muffins - or in lieu of a crumb topping altogether.
I tried a version of my own...I'll be posting about it very soon!
I am also a fan of these muffins and came across your site looking for a recipe. One easy hint, you can buy canned sweet cooked adzuki beans at any grocery that has a basic Japanese selection. I am a professional baker so I will let you know what I come up with for a finished recipe. I think they use more of a cake style recipe as it is not as crumbly as a standard oil muffin.
Barbara
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