Tea Muffins
These Tea Muffins are very simple, mildly sweet, vanilla-scented muffins perfect for breakfast, afternoon tea time, or after dinner. Enjoy them 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.
❤️ Why We Love This Recipe
- It uses just six ingredients.
- Takes less than 15 minutes of hands-on time.
- It’s the perfect “little bite” to satisfy a sweet tooth.
🛒 Ingredient Notes
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- Self-Rising Flour – In the south, we’re fortunate to have White Lily brand flour. It’s made from soft winter wheat and gives baked goods a distinctively tender texture.
- Sugar – You’ll need just a little white granulated sugar.
- Canola Oil – Any brand you like will work. The oil makes the muffins nice and moist.
- Milk – Regular milk works better than reduced fat in this recipe.
- Egg – Just one is all you need.
- Vanilla Extract – Use a good quality vanilla for the best flavor.
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
🥄 How To Make Tea Muffins
- 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. It’s much more convenient than measuring them individually! They’re both going into the dry ingredients anyway, so why not.
- Add the milk and oil slowly to the dry ingredients. Whisk the wet ingredients and dry ingredients gently to combine.
- Beat in the egg and vanilla just until combined.
👉 PRO TIP: 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.
🤔 What if I don’t have self-rising flour?
No problem, just make your own. For each cup of self-rising flour, mix 1 cup of all-purpose flour, 1/4 teaspoon fine (table) salt, plus 1 and 1/2 teaspoons baking powder. Mix well.
❓ Should I sift the flour?
Modern commercial flours are very refined and clump-free. There’s really no need to sift them, but you can if you like.
🍚 How do I store tea muffins?
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.
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
📖 Recipe
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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
- No self-rising flour? 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.
- 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.
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on April 12, 2016. It has been updated with additional information.
Could you substitute a different oil instead of canola oil?
You could try any mildly flavored oil (corn oil, vegetable oil) or melted butter.
Princess tea time sounds like a lovely idea. These beautifully formed teeny tea muffins would be perfect.
Miss P
I plan to try those for my next lazy afternoon. Like, maybe, 2020…. In the meantime, I can dream about them.
Miss P
You need to schedule a lazy afternoon for yourself. For real!
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
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.
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!!!
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
Those ’70’s recipes were the best, weren’t they! Love your recipes!!!!
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.
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!
Love those cute little muffins, Lana. Thank you.
You’re welcome, Liz. Enjoy the recipe!