- 1/2 cup minus 2 tbsp butter or alternative
- 7 tsp Tea You Later! Berry Tale oolong
- 1/2 cup brown sugar
- 1 large egg or plant-based alternative
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/2 cup milk or alternative
- 3/4 cup fresh or frozen berries (Use any kind you like. I used a mix of raspberries, blackberries, and blueberries.)
- 2 tbsp tea-infused butter (leftover from muffins)
- 3 tbsp confectioners’ sugar
- Dash cinnamon
- Dash nutmeg
- Preheat oven to 350 degrees Fahrenheit/175 degrees Celsius. Prepare muffin tin by greasing or lining with muffin cups.
- Melt 1/2 cup of butter in a small saucepan on the stove. Scoop oolong tea into paper infusers. Place teabags in the butter and let simmer for 5-7 minutes. Scoop out 2 tbsp of the tea-infused butter and set aside.
- Chill the remaining butter in the fridge or freezer for 15-25 minutes until it is solid but still soft.
- Place chilled butter into a large mixing bowl along with the brown sugar. Stir or mix until smooth and creamy.
- Add egg and mix until combined.
- Add flour alternatively with milk (dry-wet-dry-wet-dry). With the last flour addition, add the remainder of the dry ingredients. Stir or mix until creamy and consistent.
- Add mixed berries and stir until just combined. Do not over-stir so as to squish the berries.
- Scoop batter into prepared muffin tins. It should make around 10 muffins.
- Bake for 25-27 minutes, or until a toothpick inserted into the centre of the muffins comes out clean.
- For the glaze: take the 2 tbsp of tea-infused butter saved from step 2 and add confectioners’ sugar, cinnamon, and nutmeg. Stir or mix until there are no lumps.
- When muffins have cooled slightly but not fully, spread glaze over the tops of the muffins. The muffins should still be warm to melt the glaze enough to become shiny. Let the glaze settle and enjoy!