Yuzu Jam and Tea Muffins

Yuzu Jam and Tea Muffins

Yuzu citrus jam and black tea go surprisingly well together.
I love these muffins!

Ingredients: Makes 6 muffins

Yuzu jam
3 tablespoons
Unsalted butter of margarine
80 g
50 g
25 g
Dry ingredients:
Cake flour
100 g
Baking powder
3 g
Tea bags
2 teabags (4 g)


1. Roast the walnuts in an oven for about 5 minutes at 170℃. Then, put the butter in an oven-safe dish and put it in the oven (allow it to melt in the residual heat).
2. Combine all of the dry ingredients in a bowl, and whisk together (in lieu of sifting). Preheat the oven to 180℃. Crush the walnuts with a rolling pin.
3. In a separate bowl, add the butter from Step 1, and whisk until it resembles the consistency of mayonnaise, add the sugar in two batches and mix.
4. Stir in the beaten eggs a little at a time. Add the yuzu jam and walnuts to the dry ingredients and fold briskly until well incorporated.
5. Pour into muffin molds, drop the mold at a height onto a hard surface to release any air bubbles, then bake for about 30 minutes at 170℃.
6. This is how they should look when cut.

Story Behind this Recipe

I had a lot of yuzu jam.