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I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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Breakfast Tea Muffins with Poppy Seed Drizzle

September 17, 2018

 

It's Sunday morning, and I'm craving a muffin with my cup of English Breakfast tea. I wondered what would happen if I added a dash of my tea into the batter, and I was pleasantly surprised. The subtle, woodsy flavor of the black tea combined with the vanilla and brown sugar played so well together that I was compelled to pen down this recipe and share it with you.

 

 When I was filling the muffin tins, I was only thinking of how much I hoped they would not overflow in the muffin tin. They didn't, but instead created that coveted muffin top, made even more delicious by the addition of that sweet poppy seed drizzle. I hope you enjoy this recipe as much as I have.

 

 

 

Breakfast Tea Muffins with Poppy Seed Drizzle

12 Muffins

 

 

 

 

Muffin Ingredients: 

 

2 cups and 2 tablespoons all purpose flour

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 cup strongly steeped black tea, completely cooled (best if using loose leaf tea)

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 cup sour cream

2 teaspoons teaspoon vanilla extract

2 eggs, room temperature

1/2 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

2 cups coarsely chopped assorted nuts

 

Drizzle Ingredients:

 

1 cup powdered sugar

2 tablespoons milk

1/2 tablespoon poppy seeds

 

 

Directions:

 

1. Preheat oven to 400 degrees F. Prepare a muffin tin with liners. Set aside.

 

2. In a medium bowl combine flour, baking soda, baking powder and salt. Set aside.

 

3. In the bowl of your stand mixer (or in large bowl with your hand mixer), whisk softened butter, granulated sugar and brown sugar for 5 minutes until very light and airy. Add in vanilla extract and room temperature eggs (one at a time) and whisk another 2 minutes. Add in cooled steeped tea and sour cream, whisk one more minute.

 

4. Gradually add in the flour mixture; do not over mix. Handle the batter as little as possible to prevent a tough muffin as a result.

 

5. Evenly divide batter into the muffin tin and bake from 20-25 minutes, until a toothpick comes out clean (mine baked for exactly 23 minutes). Gently remove from muffin tin, being careful not to break off the muffin top and let cool completely on cooling rack.*

 

6. While muffins are cooling, make the drizzle. Combine powdered sugar, milk and poppy seeds in a bowl and whisk with a fork until smooth. Drizzle over muffins. Enjoy.

 

 

 

 

* It is helpful to place the cooling rack over paper towels or parchment paper for easy clean up after drizzling.

 

 

 

 

 

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