Preheat the oven to 400°F/200°C. Butter a mini muffin pan and set aside.
Put the butter in a small pan over medium heat. Swirl the pan regularly. When the milk solids turn brown at the bottom of the pan, take the pan off the heat and set aside to cool.
In a bowl, whisk together the granulated sugar, almond flour, cake flour, and matcha powder. Whisk in the honey and egg whites. When combined, whisk in the cooled browned butter and mix until combined.
Divide the batter evenly among 12 wells. Bake for 10-12 minutes or until a toothpick inserted comes out clean. Let cool in the pan for a few minutes before taking them out onto a wire rack to cool completely.
These are best eaten the day you make them as the crispy edges turn soft the next day.