Ingredients:
• 1/4 cup melted butter
• 2 tbsp London Fog Latte, Black Tea or London Mist Latte (I used London Mist)
• 2 eggs
• 1 cup brown sugar
• 1 & 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tbsp baking powder
• 2 tsp vanilla extract
• 1/2 cup milk
Directions:
1. Preheat the oven to 350ºF.
2. In a small bowl, blend the melted butter and the London Fog Latte, Black Tea. Set aside for 10 minutes. (This is tea-infused butter and it is SO FUN to add to baking.).
3. In another small bowl, whisk two eggs.
4. In a medium mixing bowl, add all dry ingredients, then fold in the tea-infused butter, eggs, vanilla, and milk. Blend until just incorporated.
5. Spoon into 12 lined muffin tins and bake for about 12-17 minutes. Check for doneness by inserting a skewer just under the muffin top into the center of the muffin. When it comes out clean, remove it from the oven and cool on a cooling rack.
• 1/4 cup melted butter
• 2 tbsp London Fog Latte, Black Tea or London Mist Latte (I used London Mist)
• 2 eggs
• 1 cup brown sugar
• 1 & 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tbsp baking powder
• 2 tsp vanilla extract
• 1/2 cup milk
Directions:
1. Preheat the oven to 350ºF.
2. In a small bowl, blend the melted butter and the London Fog Latte, Black Tea. Set aside for 10 minutes. (This is tea-infused butter and it is SO FUN to add to baking.).
3. In another small bowl, whisk two eggs.
4. In a medium mixing bowl, add all dry ingredients, then fold in the tea-infused butter, eggs, vanilla, and milk. Blend until just incorporated.
5. Spoon into 12 lined muffin tins and bake for about 12-17 minutes. Check for doneness by inserting a skewer just under the muffin top into the center of the muffin. When it comes out clean, remove it from the oven and cool on a cooling rack.