Honey Lemon Tea Bread

February 18, 2013
0 Ratings
  • Makes 24 muffins
Author Notes

On weekends I enjoy a cup of hot tea in the morning, usually with lemon and honey. I'm not a huge breakfast eater but I do love sweets in the morning. I set off to make a sweet bread that would go well with my favorite tea. Originally I made the dough into a quick bread, but now I've begun making them into muffins so I can grab one on the run during the week as well. Made with honey, lemon, and tea these are moist muffins perfect for breakfast or afternoon tea. —Hezzi-D

What You'll Need
  • Lemon Honey Tea Muffins
  • 1 tablespoon loose lemon tea
  • 3/4 cup low fat milk
  • 2 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 cup low fat sour cream
  • 5 tablespoons butter
  • 1/2 cup honey
  • 1/4 cup brown sugar
  • 2 tablespoons lemon zest
  • 4 tablespoons fresh lemon juice
  • 1 egg
  • Honey Lemon Glaze
  • 1 tablespoon loose lemon tea
  • 3 tablespoons low fat milk
  • 4 tablespoons butter
  • 2 tablespoons honey
  • 1 tablespoon lemon zest
  • 4 tablespoons fresh lemon juice
  • 2 cups powdered sugar
  1. Lemon Honey Tea Muffins
  2. 1. Preheat the oven to 350 degrees. Line 2 muffin tins with liners (24 liners).
  3. 2. Boil water in a kettle. Pour 1/4 cup of boiling water over 1 tablespoon of tea leaves in a small saucepan. Let them steep for three minutes and then add the milk. Simmer over medium low heat for about 10 minutes.
  4. 3. In a medium bowl mix flour, baking soda, baking powder, salt, and nutmeg.
  5. 4. In the bowl of a stand mixer beat sour cream, butter, honey, and sugar until fluffy.
  6. 5. Add the lemon juice, lemon zest, and egg to the mixer and beat for 2 minutes or until well incorporated.
  7. 6. Remove the tea steeped milk from the heat and strain to remove the tea leaves, reserving the warm milk.
  8. 7. With the mixer on low speed add in half the flour mixture, mixing until incorporated. Then add in the milk and mix for 1 minute. Add in the remaining flour and beat until just combined.
  9. 8. Pour the batter into the prepared muffin tins, filling each cup 2/3 of the way full.
  10. 9. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove the muffins from the tin and cool completely on a wire rack.
  1. Honey Lemon Glaze
  2. 1. Place the milk in a microwave safe bowl. Microwave on high for 45 seconds to one minute or until the milk is hot but not boiling. Immediately add in the loose tea and steep for 5 minutes. Pour through a strainer to remove the loose tea leaves, reserving the milk.
  3. 2. In the bowl of a stand mixer combine the butter and honey. Beat until fluffy. Add in the tea steeped milk, lemon zest, and lemon juice. Beat on high for 1-2 minutes.
  4. 3. Add the powdered sugar a half cup at a time, beating at medium speed in between each addition, until desired consistency is reached.
  5. 4. Spread a teaspoon of the honey lemon tea glaze on top of each cooled muffin. Serve immediately or keep in an air tight container for up to 4 days.

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