Tea Muffins

Tea Muffins
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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

These muffins are so incredibly moist and perfect along side your coffee AND are a must with your afternoon tea.
Prep Time 10 mins
Course Breakfast
Cuisine American
Servings 12 muffins

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.
Keyword baking, blueberry, breakfast, brunch, muffin



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