Serves 24
50 min
Cranberry Oatmeal Orange and Spice Tea Muffins
Recipe GLPR83c2a2588bcb5d
These delightful muffins combine warm spiced tea with bright orange zest and tart cranberries, set in a tender oatmeal crumb. A creamy tea-infused glaze drizzles over the top, making them perfect for breakfast or brunch. The old-fashioned oats add heartiness and texture, while the combination of orange and spice creates a sophisticated, aromatic flavor profile.
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Ingredients
2 cups old fashioned oats
5 to 6 tablespoons brewed Orange and Spice tea
1 3/4 cups milk
1 Zest from one orange
2 large eggs, slightly beaten
1/2 cup vegetable oil
2 cups all-purpose flour
2/3 cup granulated sugar
4 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen cranberries, sliced
1 tablespoon granulated sugar
3 ounce cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 1/4 cups confectioners' sugar
1 to 2 tablespoons brewed Orange and Spice tea, for glaze
Directions
Preheat your oven to 375°F. Line 24 standard muffin cups with paper liners or place cupcake molds in the pan.
In a medium bowl, combine the oats, brewed Orange and Spice tea, milk, and orange zest. Stir until well mixed, then let sit for 20 minutes to allow the oats to soften and absorb the liquid.
While the oat mixture sits, place the sliced cranberries in a small bowl, sprinkle the 1 tablespoon of granulated sugar over them, and set aside. In a large bowl, whisk together the 2/3 cup granulated sugar, flour, baking powder, baking soda, and salt until well combined.
Add the slightly beaten eggs and vegetable oil to the oatmeal mixture and stir until well combined.
Pour the oatmeal mixture into the flour mixture and stir until just combined. Gently fold in the sugar-coated cranberries. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean or with just a few moist crumbs. Remove from the oven and let cool on a wire rack.
While the muffins cool, prepare the glaze. Beat the softened cream cheese and butter together until smooth and creamy.
Add the vanilla extract to the cream cheese mixture and beat until combined.
Gradually blend in the confectioners' sugar until smooth.
Add the brewed tea 1 tablespoon at a time, mixing well after each addition, until the glaze reaches a drizzle consistency.
Using a spoon, drizzle the glaze decoratively over the cooled muffins. Serve at room temperature or store in an airtight container.
