Cream Cheese Sweet Tea Muffins (Print Version)
Moist muffins filled with sweet tea and creamy cheese, perfect for breakfast or snack with a unique flavor.
# Components:
→ Dairy
01 - 4 ounces cream cheese, softened
02 - 1/4 cup unsalted butter, softened
03 - 1/2 cup whole milk
04 - 1/4 cup strong brewed sweet tea, cooled
→ Baking Essentials
05 - 1 2/3 cups all-purpose flour
06 - 2/3 cup granulated sugar
07 - 1 1/2 teaspoons baking powder
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
→ Eggs
10 - 2 large eggs
→ Flavorings
11 - 1 teaspoon vanilla extract
12 - Zest of 1 lemon (optional)
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat cream cheese, butter, and granulated sugar until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract and lemon zest if using.
05 - Combine whole milk and cooled sweet tea in a small bowl.
06 - Add the dry ingredient mixture to the wet ingredients in three parts, alternating with the milk-tea blend, starting and ending with dry ingredients. Mix just until combined; avoid over-mixing.
07 - Divide the batter evenly among muffin cups, filling each approximately two-thirds full.
08 - Bake muffins for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
09 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- Deliciously moist and tender texture
- Unique sweet tea flavor in every bite
02 -
- Contains dairy, eggs, wheat (gluten)
- Muffins taste best fresh but store well for up to two days
03 -
- Do not overmix to keep muffins tender
- Brush warm muffins with extra sweet tea for flavor boost