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Fluffy Black Tea Vanilla Muffins

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These fluffy black tea vanilla muffins are tender, aromatic, and come together in one bowl with zero fuss. Perfect for breakfast or a snack, they carry a gentle black tea flavor that lingers beautifully.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • ¾ cup (180ml) buttermilk
  • 2 black tea bags (e.g., English Breakfast or Assam)
  • 2 teaspoons vanilla extract
  • Turbinado sugar for sprinkling (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Steep the tea in warm milk: Pour ¾ cup of buttermilk into a small saucepan. Warm over low heat until just steaming (do not boil). Remove from heat, add 2 black tea bags, and steep for 5 minutes. Gently squeeze the bags against the side of the pan with a spoon, then remove and discard them. Let the milk cool slightly.
  3. Whisk the dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
  4. Mix the wet ingredients: In a separate medium bowl, whisk together the melted butter, 2 room-temperature eggs, 2 teaspoons vanilla extract, and the steeped buttermilk until smooth.
  5. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fill the muffin cups: Divide the batter evenly among the 12 lined muffin cups, filling each about ¾ full.
  7. Sprinkle the tops (optional): Sprinkle a generous pinch of turbinado sugar over each muffin.
  8. Bake immediately: Place the muffin tin in the preheated oven. Bake for 15 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool properly: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid dense muffins. Let the steeped milk cool before adding to eggs to prevent scrambling. For taller muffin tops, fill cups to the top (yields 10 muffins). Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: black tea muffins, vanilla muffins, easy muffin recipe, breakfast muffins, tea-infused muffins

Find it online: https://emacrave.com/fluffy-black-tea-vanilla-muffins-easy-daily-recipe/