Irish Breakfast raspberry muffins are easy to make and a fun change to the usual morning meal. We used raspberries in this recipe because we happen to have a lot in the house currently, but you can incorporate any summer fruit or berry, just cut it into small pieces.

Irish Breakfast Raspberry Muffins – Ingredients

1 1/4 cup milk
2 tablespoons of Irish Breakfast tea
2 cups of Whole Wheat Baking Flour or All Purpose Flour
1 cup of Old Fashion Rolled Oats (No instant Oatmeal, it will not set up correctly)
1/2 teaspoon of salt
1/2 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of nutmeg
1/2 teaspoon of cinnamon
1 cup of raspberries cut in half
2 eggs 1 teaspoon of vanilla extract
1/4 cup of vegetable oil
1/3 cup of agave nectar

Irish Breakfast Raspberry Muffins – Steps

1. Preheat your oven to 350°F. Line your muffin pan with muffin liners or spray with oil so you can easily remove the muffins after baking.
2. Put the milk in a pan on the stove top with the tea and bring the milk up to just a simmer. You are looking for steam and small bubbles around the edges. Stir the tea leaves into the milk and periodically stir to make sure the milk does not burn to the bottom of the pan. This will only take about 5-7 minutes. Remove the milk from the heat and allow to sit with the tea still in it for at least 10 minutes.
3. While the tea is steeping, mix together in a bowl the flour, oats, salt, baking soda, baking powder, nutmeg, and cinnamon.
4. Cut the raspberries in half and mix them into the dry ingredients. You want them coated in flour. Do not skip cutting down whatever fruit you chose to use, if the fruit pieces are bigger than 1/3 of an inch you will likely have problems with big holes and your muffins falling apart as the fruit shrinks in cooking.
5. Mix in a separate bowl the oil, agave nectar, vanilla extract, and eggs.
6. Strain the milk to remove the tea leaves and once cool mix into the liquids in step 4. The milk is cool enough if you can comfortably put your finger in it.
7. Add the liquid ingredients into the dry and mix until everything is incorporated and there are no dry ingredients.
8. Fill the muffin tin to about 2/3 of the way up the sides and bake for 14-16 minutes. Test with a toothpick (which should come out clean) before removing. Makes 12 regular sized muffins.

**If you want an even more intense tea taste, replace a tablespoon of the flour with a tablespoon of tea leaves. Crush the tea leaves into a powder using a spice grinder or mortar and pestle.