I have to admit when I was writing this recipe, I wanted to write a muffin recipe. I loved the way these turned out, because they taste just like a cup of tea, but the texture was more along the lines of coffee cake instead of muffins, and when I made the glaze to go on top, I happily changed the recipe’s name to mini coffee cakes instead!

 Prep Time: 15 Minutes

Bake Time: 15 Minutes

Total Time: 45 Minutes

 This recipe makes 9 muffins. 

Ingredients:

1 ½ Cups (215g) All Purpose Flour

¾ Cup (165g) Granulated Sugar

½ Tsp Salt

2 Tsp (8g) Baking Powder

1/3 Cup (75mL, 66g) Vegetable Oil

1 Large Room Temperature Egg (58g)

1/3 Cup (85g) Milk

1 Tea Bag of Earl Grey Tea

1 Tsp (2g) Freshly Grated Lemon Zest

1 ½ Tsp (5g) Vanilla Extract

 For the Glaze:

1 Cup (125g) Confectioner’s Sugar

¼ Tsp Salt

2 Tsp (8g) Freshly Squeezed Lemon Juice

2 Tbs (25g) Earl Grey Tea

 Directions:

1.       Preheat oven to 375 Degrees F (190 C) and line a muffin tray with liners, then spray the top of the pan with cooking spray. 

2.       In a bowl, combine the flour, sugar, salt and baking powder. 

3.       Place the tea bag in the milk and heat it in the microwave for 30 seconds, then allow to steep for a few minutes. 

4.       In a large measuring cup, combine the vegetable oil, egg, milk, and vanilla. 

5.       While gently mixing, pour in the wet mixture to the dry, add the lemon zest, and mix until it’s just incorporated. 

6.       Fill each muffin liner about ½ of the way full. Bake for 15 minutes until a toothpick comes out clean when inserted in the middle. Allow to cool completely and make the glaze.

7.       For the glaze, combine the confectioner’s sugar, salt, lemon juice and tea in a bowl and whisk until smooth. If the glaze is too thin, add more confectioner’s sugar. If it’s too thick, add more tea.  Either drizzle over the cooled muffins, or dip the muffin tops in them, allowing the excess to drip off and allow to set for about 5 minutes. 

-Store in an airtight container at room temperature for up to 4 days or freeze for up to a month.