Strong tea (use 3 tea bags or 1.5 teaspoons of tea leaves)
from half a lemon
Black tea leaves (to mix into the batter)
Create 40 ml of black tea using 3 tea bags, and cool. Use a spoon to press down on them and extract the flavor.
Attention: Tea leaves absorb moisture, so brew it with extra water (an extra 10 ml or so), then wring the tea out well and you should have 40 ml.
Thinly peel the lemon and roughly chop up the zest (I use a peeler). I got about 20 ml of juice from half a lemon.
Leave the butter out at room temperature, or soften in the microwave. Mix into a creamy state, then add the sugar and eggs in that order. Mix very very well.
Sift in the flour and baking powder.
Use a spatula to fold in the flour until the batter is no longer powdery.
Add the tea extract and lemon juice and mix. Mix well to form a cohesive batter. (Attention: the lemon juice and the tea together should total 60 ml).
Add in the tea leaves and lemon zest (you can set aside some lemon zest to use as a topping).
Pour the batter into a muffin pan and top with the lemon peel. Bake in a preheated oven at 180 ℃ for 25 to 30 minutes.
And they're complete! They have a lovely lemon-tea fragrance.
※ Here's the sister recipe for milk tea muffins - Recipe ID: 534610
Story Behind this Recipe
I was going to make my milk tea muffins when I noticed the lemons in the refrigerator. I was inspired and experimented several times to come up with this recipe. The aroma and flavor will change depending on the type of black tea you use, so please try this out with your favorite black tea as well as other types!
※Use plenty of tea leaves to brew a strongly flavored tea (use 3 tea bags, or 1.5 tablespoons of tea leaves in a tea pouch). ※Be sure to whip the butter into a creamy state. In step 4, The secret to a light, fluffy batter is to mix each ingredient in very well in step 4!