Priscilla’s Cooking BLOG

Matcha Dark and White Chocolate Muffins

Baking, Dessert, Kids, party ideas

On my Instagram account : I follow Lindt Chocolate because I’m a big fan of their chocolate. My kids only like dark Chocolate because of Lindt. So I saw this recipe that called my attention. I printed and saved for later. One month later Argentinean long time friends Pedro and Patricia Gervai  invited us for dinner tomorrow and asked me to bring a dessert to serve with coffee or tea. So I thought:-  I just receive a box of Lindt chocolate from a patient that had 2 white hearts that I could use for the topping but I know my kids and myself, we don’t like white chocolate very much, so I decided to use Dark Chocolate on the inside part. Also I wanted to make healthier so I used partially whole grain flour and the result was delicious. 


Lindt Excellence white and dark Chocolate: 
  • 1 3/4 cups (220g) all-purpose flour ( my change: From 1 3/4 cup I separated 1/3 cup of whole grain flour and the rest I completed with white flour all sifted first)  
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 tbsp matcha tea powder ( I used Ceremonial Matcha tea from
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup (125mL) 3.25% milk
  • 1/2 cup (115g) unsalted butter, melted
  • 1 bar (100g) Lindt Excellence White Vanilla Chocolate, chopped ( My change : I used the white chocolate { 2 hearts / 2 squares} for the topping and 80 gr of Organic Dark Chocolate and Lindt dark chocolate chopped for the muffin mixture )


  1. Preheat oven to 350ºF (175ºC). Line two standard 6-cup muffin pans with paper liners. ( in my case my mixture was good for 11 only )
  2. Whisk together all-purpose flour with the whole grain flour , baking powder, salt, matcha tea powder and granulated sugar in large bowl. Set aside.
  3. In a separate bowl, whisk together eggs, vanilla and milk.
  4. Pour wet-ingredient mixture into the bowl with the dry ingredients. Stir just until flour disappears. Fold in melted butter and then the chopped chocolate. Mix as little as possible.
  5. Divide batter between lined muffin pans. Than add the white chocolate on top for decoration 
  6. Bake until a tester inserted into centre of muffin comes out clean, about 20 to 25 minutes. ( My muffins took exactly 19 min to cook ) cool in pan for 10 minutes. Remove muffins from pan and place on a wire rack to cool. Serve immediately.
  7. Maître Chocolatier from Lindt : thank you for this recipe! loved it! 
  8. look step by step on the photos below: 

updates: Patricia and Pedro’s family approved the matcha cupcakes! here are photos to prove it: