English Tea Muffins

These muffins are not the kind that jump up and shout, 'notice me.' Perhaps because they are made from an English tea, they have a more reserved presence. The flavors are subtle and mild, a quiet blend, but still making themselves known. Don't misunderstand, these English tea muffins may be understated and simple, but they are far from Plain Jane.

English Tea Muffins

1 1/4 cups milk
4 tea bags (English Breakfast tea)
2 1/2 cups all purpose flour
1/3 cup sugar
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
3/4 cup cold butter, cut into pieces
1/2 teaspoon orange extract

Preheat oven to 400 degrees F. Prepare a muffin pan with cooking spray or use paper liners. In a saucepan, combine milk and tea bags. Heat and stir over medium - low heat until milk is hot, but not boiling. Set aside and allow to cool (about 15 minutes). In a large bowl, combine flour, sugar, baking powder, salt, and ginger; whisk together. Add butter and use a pastry cutter to combine butter and flour mixture; mix until crumbly. Remove tea bags from milk, squeezing the tea bags to remove all liquid. Add milk mixture and orange extract to flour mixture, mixing just until the flour is moistened. Spoon batter into prepared pan. Bake for 20 minutes. Remove muffins from pan to cool on wire rack. Makes 12 muffins. Serve with butter or jam, if desired.



  1. These sound wonderful! English Breakfast Tea is my absolute favorite tea, I can't go a day without it! :) And these sound like they would be perfect to go with a nice cup for breakfast or an afternoon snack! What a great idea!! Thanks for sharing!!!!

  2. Hi Maria, I love English Breakfast Tea as well, and yes, these muffins are good paired with tea any time of day!

  3. Oh Anita, I wish I had one of your tea muffins to go with my breakfast tea this morning. The combination of Ginger and orange sounds perfect to enjoy with some English Breakfast tea.