Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- ¼ cup brewed black tea, cooled
- ¼ cup chopped nuts or dried fruit (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract until smooth.
- Combine milk and cooled brewed black tea in a separate bowl.
- Gradually fold dry ingredients into the butter mixture, alternating with the tea-milk mixture. Begin and end with dry ingredients. Mix until just combined.
- Fold in optional nuts or dried fruit.
- Spoon batter into prepared muffin cups, filling each about ¾ full. Smooth tops lightly.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix the batter to ensure soft, tender cakes.
Optional toppings: powdered sugar, light glaze, or a dollop of whipped cream.
For extra flavor, try adding a pinch of ground cardamom or a teaspoon of orange zest.
- Prep Time: 15
- Cook Time: 22