Serves 12
45 min
Southern Breeze Sweet Tea Muffins
Recipe GLPRf3eba2e11afa79
Delicate Southern-style sweet tea muffins with a creamy sweet tea glaze. These tender, lightly spiced treats capture the essence of a refreshing summer beverage in baked form, finished with a smooth cream cheese frosting infused with brewed sweet tea.
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Ingredients
1 cup milk
2 Southern Breeze Sweet Tea bags
½ cup butter, softened
1 to 1½ cups confectioners sugar
2 eggs
¼ cup vegetable oil
1 teaspoon vanilla extract
2¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon baking soda
4 ounces cream cheese, room temperature
3 to 4 tablespoons sweet tea
Directions
Pour milk into a small saucepan and heat until it just begins to steam, just before reaching a simmer—do not let it boil.
Add the two sweet tea bags to the hot milk and remove from heat. Steep for 5 minutes to infuse the milk with tea flavor.
Remove the tea bags, gently squeezing them against the side of the pan to extract as much liquid as possible. If needed, add additional milk to return the mixture to 1 cup total. Set aside to cool to room temperature.
Preheat your oven to 350°F and line a standard 12-cup muffin tin with cupcake liners.
Using an electric mixer on medium speed, beat together the softened butter and 1 cup confectioners sugar until light and fluffy, about 2 to 3 minutes.
Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Mix in the vegetable oil and vanilla extract until combined.
In a separate medium bowl, whisk together the flour, baking powder, salt, nutmeg, cinnamon, and baking soda.
Alternately add the flour mixture and cooled tea-infused milk to the wet ingredients, beginning and ending with the flour mixture. Divide the additions into three parts of flour and two parts of milk. Mix on low speed until just combined—do not overmix, as this will result in tough muffins.
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
Bake at 350°F for approximately 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The muffins should be light golden brown.
Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before turning out onto a wire rack.
To prepare the glaze, use an electric mixer to beat the room-temperature cream cheese until smooth and creamy.
Add ½ cup confectioners sugar and 1 tablespoon of sweet tea to the cream cheese and beat until smooth.
Add the remaining ½ cup confectioners sugar and 2 tablespoons of sweet tea, then beat until the glaze reaches a smooth, spreadable consistency.
Taste the glaze and adjust as desired—add more confectioners sugar for sweetness or additional sweet tea for a thinner consistency.
Once the muffins have completely cooled, spread the glaze over the tops. Store glazed muffins in the refrigerator. If you plan to serve muffins later, do not glaze them beforehand; instead, glaze only what you will eat immediately and keep the remaining muffins unglazed at room temperature.
