Save Moist, tender muffins flavored with sweet tea and enriched with creamy cheese, perfect for a unique breakfast or afternoon treat.
I first made these muffins on a rainy weekend when I wanted something comforting but different for breakfast. The sweet tea added such a delightful twist to a classic muffin, and cream cheese made them extra rich.
Ingredients
- Cream cheese: 115 g (4 oz), softened
- Unsalted butter: 60 g (1/4 cup), softened
- Whole milk: 120 ml (1/2 cup)
- Strong brewed sweet tea: 60 ml (1/4 cup), cooled
- All-purpose flour: 200 g (1 2/3 cups)
- Granulated sugar: 130 g (2/3 cup)
- Baking powder: 1 1/2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Eggs: 2 large
- Vanilla extract: 1 tsp
- Lemon zest (optional): Zest of 1 lemon
Instructions
- Prepare pan:
- Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream cheese mixture:
- In a large bowl, beat cream cheese, butter, and sugar until light and fluffy, about 2–3 minutes.
- Add eggs and flavorings:
- Add eggs one at a time, beating well after each. Mix in vanilla extract and lemon zest if using.
- Combine milk and tea:
- Mix milk with cooled sweet tea.
- Combine mixtures:
- Add dry ingredients to wet mixture in three additions, alternating with milk-tea mixture, beginning and ending with dry ingredients. Mix just until combined.
- Bake:
- Divide batter evenly among muffin cups, filling each about 2/3 full. Bake for 20–22 minutes, until a toothpick inserted comes out clean.
- Cool:
- Cool muffins in pan for 5 minutes, then transfer to a wire rack to cool completely.
Save My family loves these muffins as an afternoon treat with a glass of iced tea. They always disappear quickly whenever I bake them.
Serving Suggestions
Enjoy warm muffins with honey butter or drizzle with lemon glaze. Add fresh berries on the side for a colorful breakfast plate.
Ingredient Swaps
Try swapping lemon zest for orange zest, or use low-fat cream cheese to lighten them up. You can also fold in blueberries or raspberries for extra flavor.
Storage Tips
Store leftover muffins in an airtight container at room temperature for up to two days. Freeze for longer storage and reheat gently before serving.
Save Bake a batch next time you crave something unique. These muffins offer a delicious twist sure to please everyone.
Recipe FAQ
- → How do I ensure muffins turn out tender?
Avoid overmixing the batter and alternate adding dry and liquid ingredients for a light texture.
- → Can I substitute another tea flavor?
Yes! Replace sweet tea with Earl Grey, chamomile, or your preferred brewed tea for different notes.
- → How can I add a fruity element?
Fold in 1/2 cup of fresh blueberries or raspberries before portioning the batter for colorful bursts of flavor.
- → What is the best way to serve these muffins?
Serve them warm with honey butter, a lemon glaze, or a dab of jam for an extra treat.
- → Are these muffins suitable for vegetarians?
Yes, the ingredients are vegetarian-friendly and suitable for a variety of diets.
- → Can I make these muffins ahead?
Store muffins in an airtight container for up to two days, or freeze and reheat for freshness.