Lemon Tea Muffins
8 servings
35 minutes
Lemon-tea muffins are an exquisite blend of fresh citrus notes and the refined aroma of jasmine tea. This recipe has roots in American culinary culture, where muffins became an integral part of cozy breakfasts and tea gatherings. The lightness of the batter is achieved through baking powder and careful mixing of ingredients, while butter adds tenderness. Lemon and lime add brightness to the flavor, creating a balance between the sweetness of cane sugar and the bitterness of tea. Baking these muffins fills the home with warmth and wonderful aromas, while their softness and airiness make them a perfect complement to morning coffee or evening tea. They can be served as a standalone dessert or enhanced with cream or jam for even greater gastronomic depth.
1
Brew tea bags with hot milk. Mix dry ingredients: flour, salt, and baking powder, add the zest of one lemon and one lime.
- Lemon zest: 1 g
- Lime zest: 1 g
- Wheat flour: 100 g
- Baking powder: 10 g
- Salt: pinch
2
Beat softened butter with sugar, vanilla, and egg. After the milk has cooled, remove the bags. Add the milk to the butter. Then add the dry ingredients. Mix with a spatula for a few minutes until smooth.
- Butter: 50 g
- Cane sugar: 150 g
- Vanilla extract: 10 ml
- Chicken egg: 1 piece
- Milk: 120 ml
- Wheat flour: 100 g
3
Preheat the oven to 180°C. Grease the pan with oil or insert paper cupcake liners. Bake for 20-25 minutes, check readiness with a toothpick.
- Butter: 50 g