For the crumble:
Combine the flour, sugar and the matcha powder in a bowl and mix.
Then add the cubes of butter, smash up the butter with two forks and mix it with the other ingredients until you obtain a
granular and sandy mixture.
Cover the bowl with a plastic wrap film and place in the fridge.
Preheat the oven to 180°C.
Grease a muffin pan with some butter and sprinkle with a bit of flour.
Mix flour, baking powder and salt in a bowl.
Cut the white chocolate into small pieces of about one centimeter and set aside. In another large bowl hand mix the butter with the sugar, honey and the matcha tea powder, and then continue mixing for about three minutes in an electric mixer.
Afterwards, add the eggs and mix for a few minutes, pour milk and cream, continuing to stir.
At this point gradually add the flour in the bowl mixing well to avoid formation of lumps. Now, add chunks of chocolate while still stirring.
With the help of two teaspoons, fill each muffin mold up to half with the dough. Put a teaspoon of raspberry jam in the center of each and then cover with other dough, taking care not to exceed ¾ of the mold size so that the muffins could rise properly.
Remove the butter crumble from the fridge and compete your muffins with about a spoon on top of each of them. Bake your muffins in the preheated to 180°C fan-assisted oven for about 20-25 minutes. Each oven is different, so remember to check your muffins with a toothpick.
When ready, let them cool down in the baking pan.
Enjoy with love!