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. Patrick’s 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. One for dry ingredients and one for wet ingredients. When mixing my dry ingredients into my wet I mix until the batter is smooth. 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’m a huge fan of using an ice cream scoop. I use it for scooping cookie dough, pancake batter, cakes, and muffins. Using one will give your baked goods a uniform look like a bakery.
The Rule of 3/4
When filling cakes, cupcakes, and muffins filling their tins 3/4 of the way full will ensure that your muffins won’t overflow, or look silly because they were under-filled.
Irish tea muffins with blueberries and orange zest
PrintTea Muffins
These muffins are moist, perfect alongside your coffee, AND are a must with your afternoon tea.
Ingredients
Tools
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muffin tins
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muffin pan
Batter
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1/2 cup milk
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5 bags of tea (I used Irish breakfast but earl gray is nice too)
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2 cups all-purpose flour
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1/2 cup granulated sugar
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2 teaspoon baking powder
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1/2 teaspoon salt
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1/2 cup melted butter
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2 eggs
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1/4 cup sour cream
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1 cup fresh blueberries
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zest of one orange (I used a blood orange )
Instructions
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Preheat the oven to 350
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In a microwave-safe bowl heat your milk and steep all five bags of tea in it for 10 minutes.
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While your tea is steeping. Prep your ingredients.
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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.
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Gently fold in your blueberries and oranges.
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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 the cake tester is inserted and comes out clean.
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