Soft and moist muffins with a crunchy crumb topping and a creamy glaze.
These Thai Tea Crumb Muffins are a delightful twist on a classic treat, featuring the distinct flavors of Thai tea with a buttery crumb topping and a sweet condensed milk glaze.
Why you'll want it now, The aromatic Thai tea flavor combined with a sweet, crunchy topping makes these muffins irresistible.
Why this recipe works
Infusing the milk with Thai tea gives these muffins a unique, aromatic flavor that's balanced by the buttery crumb topping. The condensed milk glaze adds a creamy sweetness that pairs perfectly with the tea-infused muffins.
Equipment
Saucepan
Mixing bowls
Whisk
12-cup muffin tin
Muffin liners
Cooling rack
How to make it
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
In a saucepan, heat the whole milk over medium heat until steaming. Add the Thai tea leaves, stir, and let steep for 10 minutes. Strain and let cool.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, combine the cooled Thai tea-infused milk, melted butter, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Divide the batter evenly among the prepared muffin cups.
In a small bowl, mix the crumb topping ingredients until crumbly. Sprinkle evenly over the muffin batter.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
While the muffins bake, prepare the glaze by whisking together the sweetened condensed milk and whole milk until smooth.
Once the muffins are out of the oven, let them cool for 10 minutes before drizzling with the condensed milk glaze.
Enjoy these Thai Tea Crumb Muffins with a cup of tea for a cozy treat.
How you'll know it's ready
You'll know the muffins are ready when a toothpick inserted into the center comes out clean and the tops are lightly golden.
Convection oven? (and if you don't have one)
For non-convection ovens, the temperature is perfect as written. If using a convection oven, reduce the temperature by 25°F and start checking for readiness a few minutes earlier.
Frosting, filling & glaze notes
The glaze should be smooth and slightly runny, perfect for drizzling over the muffins.
Troubleshooting
If the muffins are too dense, ensure the baking powder is fresh and don't overmix the batter.
If the crumb topping sinks, make sure it's crumbly and evenly distributed over the batter.
If the glaze is too thick, add a little more milk to reach the desired consistency.
If the muffins stick to the liners, lightly spray the liners with cooking spray before adding the batter.
Storage
Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Make ahead
The Thai tea can be infused in the milk up to a day in advance and stored in the refrigerator.
Variations
Substitute chai tea for a different flavor profile.
Add a teaspoon of ground cinnamon to the crumb topping for extra warmth.
Mix in 1/2 cup of shredded coconut into the batter for added texture.
Frequently asked questions
Can I use a different type of milk?
Yes, you can use any milk you prefer, but whole milk gives the best texture.
What can I use instead of Thai tea?
Chai tea or any strong black tea can be used as an alternative.
How do I make the crumb topping crunchier?
Use cold butter instead of melted for a crunchier texture.
Can these muffins be frozen?
Yes, freeze them without the glaze for up to 2 months. Thaw and glaze before serving.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
