Matcha Yogurt Muffins

The power of habit. I actually read the book a little white ago; however, life as a third year med student has not been gracious towards establishing any semblance of a daily routine.

For one week, you must arrive by 6:15 daily, but one day of that week you can sign in to a different location at 6:45. Same rotation, second week, you get to sleep in as you don’t report to the team chief til 7. New rotation, feel free to watch the sunrise from your apartment, just be here by 9am. Same rotation, third week, you’re on shift work, so today is 5pm-1am, tomorrow 8pm-4am… it can become a mental exercise just trying to keep track of where you’re suppose to be and when.

This month is a huge change of pace. I’ve scheduled time off as I prepare for the GMAT in three weeks and apply for the MD/MBA dual degree program. To make the most of this time away from the med school grind, I joined the fitness club conveniently 1 block away from my apartment and wow… it’s amazing how amazing you can feel when you have the time to set your own time.

This recipe is actually an adaptation of an old favorite. After a regenerating session of vinyasa yoga (where I can appreciate the sunrise from the yoga studio), a cool eucalyptus-scented towel draped around my tension-free neck, and finally a hot Kiehl’s product-filled shower, I’m in the mood for a healthy breakfast. These simple matcha yogurt muffins are just that.

Matcha Yogurt Muffins

Makes 12 muffinsIMG_0681


  • 1 1/2 cups (180 g) all-purpose flour
  • 1 tbsp matcha powder*
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup granulated sugar
  • 1 cup whole milk plain yogurt
  • 1/3 cup whole milk
  • 2 large eggs
  • 1/4 cup canola oil

*Matcha anything is only as good as your matcha powder. I’ve tried multiple brands of matcha power, but hadn’t been satisfied in terms of flavor or color until this one!


  1. Preheat oven to 350°F and prepare a 12-cup muffin tray.
  2. In a medium bowl, mix together the dry ingredients (flour, matcha powder, baking powder, salt)
  3. In a large bowl, combine the wet ingredients (sugar, yogurt, milk, eggs, oil) and mix until well combined.
  4. Add the dry ingredients into the wet ingredients and mix until just combined.
  5. Divide the batter into the prepared muffin tray. Bake for 18-20 minutes or until muffins pass the toothpick test.

To store, keep muffins refrigerated. Warm in microwave for 10s just prior to eating.


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