These Tea Muffins are a very simple, mildly sweet muffin perfect for tea time, breakfast, or after dinner. Enjoy with lots of butter and preserves. Six simple pantry ingredients and less than 15 minutes of your time are all you'll need.
This may not make sense to some of you, but I don't usually like my sweets to be overly sweet. I almost always want a bite or two of dessert after dinner, but I prefer for it to be just slightly sweet.
Like these little Tea Muffins. The whole batch of 18 mini muffins has just two tablespoons of sugar in it. I haven't figured out the math, but that's just a "dab" per muffin. To me, they're just the right amount of sweet.
They're really quick to make with no need for a mixer. A whisk and a bowl are all you'll need to make these bite-sized muffins to serve with tea or coffee.
Personally, I enjoy these best with just a little butter and a cup of creamy coffee. They're also very good with a tiny bit of preserves. Strawberry and peach are my favorites.
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How To Make Tea Muffins
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you'll find the recipe card.
Preheat the oven to 400 degrees. Spray 18 mini-muffin cups with cooking spray and set aside.
In a medium bowl, whisk together the flour and sugar.
Measure the oil and milk together in a measuring cup. Much more convenient that measuring one and then the other! They're both going into the dry ingredients anyway, so why not.
Add the milk and slowly to the dry ingredients, whisking gently to combine.
Beat in the egg and vanilla just until combined. Don’t overmix or you'll make the batter a bit tough. And speaking of the batter, this one will be thin. About as thin as crepe batter, believe it or not.
Fill the prepared mini muffin tins with the batter. You can fill them pretty full. The batter won't run out as it bakes.
Bake for 6-7 minutes or until a tester inserted in the center of a muffin comes out clean. Watch carefully as you don't want to overbake these. They'll become dry if you do!
Let the muffins cool in the tins for about 5 minutes. Turn them out and cool completely on a wire rack.
Serve with butter and/or preserves.
FAQs
No problem, just make your own. For each cup of self-rising flour, mix 1 cup of all-purpose flour, ¼ teaspoon fine (table) salt, and 1 ½ teaspoons baking powder. Mix well.
Modern commercial flours are very refined and clump-free. There's really no need to sift them, but you can if you like.
These muffins will keep at room temperature for about 4-5 days in a tightly sealed container. To freeze, place completely cooled muffins in an airtight, freezer container and store for up to 4 months. Thaw and enjoy.
More Recipes You May Like
- Blueberry Lemon Muffins
- Peaches and Cream Muffins
- Easy Poppy Seed Muffins
- Strawberry-Lemon Muffins
- Orange Blossom Muffins
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Tea Muffins
Ingredients
- 1 cup self-rising flour
- 2 tablespoons sugar
- ¼ cup canola oil
- ½ cup milk
- 1 egg
- ½ teaspoon vanilla
Instructions
- Preheat the oven to 400 degrees.
- Spray 18 mini-muffin cups with cooking spray and set aside.
- In a medium bowl, whisk together the flour and sugar.
- Measure the oil and milk together in a measuring cup. Add slowly to the dry ingredients, whisking gently to combine. Beat in the egg and vanilla just until combined. Don’t overmix. Batter will be thin.
- Fill mini muffin tins with the batter. Bake for 6-7 minutes or until a tester inserted in the center of a muffin comes out clean.
- Let the muffins cool in the tins for about 5 minutes. Turn them out and cool completely on a wire rack.
- Serve with butter and/or preserves.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Kelly says
Could you substitute a different oil instead of canola oil?
Lana Stuart says
You could try any mildly flavored oil (corn oil, vegetable oil) or melted butter.
Miss P says
Princess tea time sounds like a lovely idea. These beautifully formed teeny tea muffins would be perfect.
Miss P
Miss P says
I plan to try those for my next lazy afternoon. Like, maybe, 2020.... In the meantime, I can dream about them.
Miss P
Lana Stuart says
You need to schedule a lazy afternoon for yourself. For real!
Dianne Evans says
This recipe for Tea Muffins is the exact recipe that I served at Horseshoe Plantation in the 1970's and I published in my cookbook Bobwhite Quail & Buttermilk Biscuits in 1984. Did you see the recipe in my cookbook? Mine (same recipe) makes 24 little muffins. I didn't add vanilla and since they're not sweet, I also served them for lunch with soup. Dianne
Lana Stuart says
Hi Dianne. Yes, this is an old recipe that I've had in my files since at least the 70's. Many of my friends used to make them for showers and parties back then. They are just sweet enough to me to call them a dessert muffin. I wouldn't think of these as savory at all but some folks might.
Dianne Evans says
They are more of a "bread" type if you leave out the vanilla. That's how I made them and still do as a little side bread. Since you've had your recipe since the 1970's and we're from the same area....we probably got it from the same source!!!! I don't know where I originally got mine either...I just know it really comes in handy when you want a little "bread". People really love it!!!
Dianne Evans says
I tried to respond to your e-mail about Horseshoe Plantation and my cookbooks but it was rejected and e-mail didn't go through. Dianne
Dianne Evans says
Those '70's recipes were the best, weren't they! Love your recipes!!!!
Oma says
This is a basic muffin recipe. I have an almost identical recipe in my 70's Betty Crocker cookbook. It just calls for a little bit more sugar. They are really good.
Lana Stuart says
Yes, Oma, it is a great basic muffin recipe. So good with coffee or tea and just a bit of soft butter on the muffin!
Liz says
Love those cute little muffins, Lana. Thank you.
Lana Stuart says
You're welcome, Liz. Enjoy the recipe!