Crunchy matcha madeleines

This recipe is slightly different in terms of method than the previous choc chip madeleines which was adapted from the Roti&Rice guest post in JOC. The previous recipe did not have milk and beat the eggs and sugar, i.e. creaming the eggs and sugar like you would a cake. This recipe is based on the JOC's matcha madeleine recipe. This recipe has milk and weirdly, the dry (flour, baking powder, salt, and sugar) are mixed together while the wet (egg and milk) are beaten together. The two are then combined like a muffin, without too much mixing. I doubt the addition of matcha powder should make much of a difference. The effect in this recipe is less fluffy than even the previous. I've noted down the instructions here for the original matcha recipe but in future, I will use the method recommended for the R&R guest post and also what I used for my earl grey madeleine recipe which also had milk and used Sally's Baking Addiction's method.

Ingredients (makes 20 or 24)
113g butter, melted and brought to room temp + 2 tbsp melted butter for coating (28g)
⅔ C sugar (133g; can be reduced to 130g)
1 C flour (120g)
1 tsp baking powder
1 tbsp matcha powder
Pinch of salt
1 tbsp milk, at room temp
2 large eggs, at room temp

Method
1. In a bowl, sift the flour, baking powder, and matcha. Add the salt and sugar and use a whisk to combine.
2. In another bowl, whisk the egg and milk until light and fluffy.
3. Mix the dry and the wet but mix until just blended. Do not over-beat.
4. Add half the melted butter and blend and then add the remainder. Do not over-blend.
5. Cover and allow to chill for up to an hour. (The JOC recipe recommends 3 hours but I only did 2 hr and it was already a bad idea. As Sally explained, the butter congealed and make the batter really stick and hard to work with.)
6. Brush each mould with the melted butter. Using a tbsp measure, measure out ¾ tbsp of the batter for each mould (it should fill ⅔ full) to make 24, or 1 tbsp of batter to make 20 maddys.
7. Bake at 190 deg C for 11 to 13 mins until the top springs back.
8. Allow to cool in the pan for 3 mins before releasing using a fork and onto a wire rack to cool. Serve immediately while hot. Consume within 24 hours optimally but keep in an air tight box.

Recipe feedback
This recipe made adjustments like the muffin-like mixing and chilling for 3 hours. This also uses a lot higher temp for the same duration of time, yet it didn't come out dry. The result was that the madeleine wasn't very fluffy and hardly had the signature bumps! However, it was very moist yet the outside was crispy. Matcha can cause the cake to become very dry and I wonder if that was the point of using the muffin method. In future, I may attempt the same muffin method but perhaps chill for only 1 hr as Sally recommended.