Tea Muffins
These are the perfect morning muffins… ok, who am I kidding I ate these muffins all day long. These muffins are infused with Irish breakfast tea. Usually I infuse them with earl-gray but, with St. Patricks day around the corner I decided I would have a little fun with it. YES this is what I consider fun!
Tips and Tricks
Don’t Over Stir
When making muffins I use two bowls. I add my dry ingredients to one and my wet ingredients in another. When I mix the two together I mix until just combined. Next I fold in my “flavors” blueberries, bananas, chocolate chips etc. I do this in one or two folds.
Use an Ice Cream Scoop
I am a huge fan of using a cookie scoop. I use one when scooping out cookie dough, pancake batter, cakes, and muffins. By using one they will give your baked goods a uniformed look, like you see in bakeries.
The Rule of 3/4
When filling cakes, cupcakes and muffins filling them 3/4 of the way full will insure that your muffins wont over flow, or look silly because they were under-filled.
Irish Tea Muffins with Blueberries and Orange Zest
Equipment
- muffin tins
- muffin pan
Ingredients
- 1/2 cup milk
- 5 bags of tea I used Irish breakfast but earl gray is nice too
- 2 cups AP flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup melted butter
- 2 eggs
- 1/4 cup sour cream
- 1 cup fresh blueberries
- zest of one orange I used a blood orange
Instructions
- Preheat the oven to 350°
- In a microwave safe bowl heat your milk and steep all five bags of tea in it for 10 minutes.
- While your tea is steeping. Prep your ingredients.
- Mix and sift all dry ingredients into a large bowl (flour, sugar, baking powder, and salt). In a separate bowl combine all your wet ingredients (milk, butter, eggs, and sour cream). Whisk the wet ingredients into the dry.
- Gently fold in your blueberries and oranges.
- Place muffin liners in a muffin pan. Using a cookie scoop fill each muffin 3/4 of the way full. Bake for 30 minutes or until cake tester is inserted and comes out clean.