Step 1

Preheat your oven to 425F. Separate 2 eggs. Place egg yolks aside, and place egg whites into a mixer bowl.

Step 2

In a mixing bowl (glass or microwave-friendly), soften one stick of butter in the microwave. Add in the egg yolks. Mix together until smooth before adding 1/2 cup of fine sugar. Again, mix together until smooth before adding the milk or coconut.

Step 3

Continue to mix together nicely, then add in the baking powder, matcha powder, and 1/4 cup of the Mochiko flour. Mix together well before adding another 1/4 cup of Mochiko flour. Mix together well. Repeat with another 1/4 cup of the flour and the final fourth cup of the flour. Set the batter aside. The batter at this point should be thick, smooth, and well-incorporated.

Step 4

Beat the 2 egg whites until you achieve stiff peaks. While initially beating the eggs, add the cream of tartar when you see white foam, and when the egg whites become foamier and whiter, add the 2 tbsp fine sugar.

Step 5

Fold and mix the beaten egg whites into the green muffin batter. Your final batter should be thick and rich, well-incorporated, and not watery or runny. Be patient when you are mixing in the beaten egg whites. See the video.

Step 6

Scoop the final batter into muffin or cupcake liners. I wanted to have high-topped muffins so I placed a generous amount of batter into each muffin liner.

Step 7

Bake at 425F for about 5 minutes before lowering the temperate to 350F and baking for an additional 25 to 30 minutes.

Step 8

Allow muffins to rest in the oven after the heat is turned off for about 10-15 minutes.

Step 9

Remove from the oven and optionally top with powdered sugar. I love mixing matcha powder with powdered sugar for a light green snow topping.

Step 10

Your muffins will be crispy on the outside and super fluffy and chewy on the inside. Very addictive mouth-feel. You will eat many and may not have enough for friends, neighbors, or the ones stuck at home with you.