• Preheat the oven to 350 degrees. Spray a six-muffin tin with cooking spray.

Make the cheesecake batter:

1. Using a stand mixer with a paddle attachment, beat the cream cheese and sugar on medium speed until smooth.
2. Sift in the matcha powder and beat until fluffy.
3. Add in the melted white chocolate and egg and beat until well-combined.

Make the muffins batter:

1. Melt the butter in a medium sauce pan over medium heat. Turn heat to low and add in chocolate chips, stir until just melted.
2. Remove the pan from the heat and whisk in the sugar, eggs, vanilla, flour, cocoa powder and salt. Mix until well-combined.

Prepare the muffin tin:

1. Spread 1/4 of the chocolate muffin mixture at the bottom of each cup, 1/4 of the matcha mixture in the middle, and 1/4 of the chocolate muffin mixture on the top.
2. Place a large dollop of the matcha mixture on the very top and using a sharp knife make swirls with the matcha and muffin mixture to create a marbled pattern.
3. Bake the muffins in the center rack for 30 minutes. Let cool.
4. Use a thin flat knife to loosen the muffins before removing from the muffin tin. (Makes 6 large muffins.)