Vanilla Tea Muffins

Soft, delicate vanilla tea muffins infused with black tea for a subtle aromatic flavor. Perfect for breakfast, brunch, afternoon tea, or an easy snack.

Course Breakfast, snacks

Cuisine American

Keyword breakfast muffins, donut muffins, easy muffin recipe, tea muffins, vanilla muffins, vanilla tea muffins

Prep Time 10

Cook Time 18

Total Time 28

Servings muffins

Calories 132kcal

Author Tiffany bendayan

Ingredients

2 1/4 cups all-purpose flour
1 black tea bag English Breakfast or Lipton, contents removed
3/4 cup granulated sugar or Swerve sweetener
1/2 teaspoon salt
1 tablespoon baking powder
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup unsalted butter melted and slightly cooled
1 cup milk
1 1/2 tablespoons white vinegar

Instructions

Preheat oven to 400°F. Line a muffin tin with paper liners.
In a measuring cup, combine the milk and vinegar. Let sit for 5 minutes to create a quick buttermilk substitute.
In a large bowl, whisk together flour, tea leaves from the tea bag, sugar (or sweetener), salt, and baking powder.
In a separate bowl, whisk together eggs, vanilla, melted butter, and the milk mixture.
Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
Divide batter evenly into muffin cups, filling each about 3/4 full.
Bake for 17–18 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Cool slightly and serve.

Notes

English Breakfast tea gives the best classic flavor.
Do not overmix, or muffins can become dense.
Add blueberries or raspberries for a fruity variation.
These freeze beautifully.
If using Swerve, the texture may be slightly different than regular sugar.

Nutrition