-
1
1. Preheat the oven to 350 degrees. Line 2 muffin tins with liners (24 liners).
-
2
2. Boil water in a kettle. Pour 1/4 cup of boiling water over 1 tablespoon of tea leaves in a small saucepan. Let them steep for three minutes and then add the milk. Simmer over medium low heat for about 10 minutes.
-
3
3. In a medium bowl mix flour, baking soda, baking powder, salt, and nutmeg.
-
4
4. In the bowl of a stand mixer beat sour cream, butter, honey, and sugar until fluffy.
-
5
5. Add the lemon juice, lemon zest, and egg to the mixer and beat for 2 minutes or until well incorporated.
-
6
6. Remove the tea steeped milk from the heat and strain to remove the tea leaves, reserving the warm milk.
-
7
7. With the mixer on low speed add in half the flour mixture, mixing until incorporated. Then add in the milk and mix for 1 minute. Add in the remaining flour and beat until just combined.
-
8
8. Pour the batter into the prepared muffin tins, filling each cup 2/3 of the way full.
-
9
9. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove the muffins from the tin and cool completely on a wire rack.
-
10
1. Place the milk in a microwave safe bowl. Microwave on high for 45 seconds to one minute or until the milk is hot but not boiling. Immediately add in the loose tea and steep for 5 minutes. Pour through a strainer to remove the loose tea leaves, reserving the milk.
-
11
2. In the bowl of a stand mixer combine the butter and honey. Beat until fluffy. Add in the tea steeped milk, lemon zest, and lemon juice. Beat on high for 1-2 minutes.
-
12
3. Add the powdered sugar a half cup at a time, beating at medium speed in between each addition, until desired consistency is reached.
-
13
4. Spread a teaspoon of the honey lemon tea glaze on top of each cooled muffin. Serve immediately or keep in an air tight container for up to 4 days.
