Thai Tea Muffins with Condensed Milk Glaze

Name: Thai Tea Muffins with Condensed Milk Glaze
Prep time: 32 min
Cook time: 20 min
Total time: 52 min
Yield: 12 servings
Cuisine: Thai
Ingredients: 4 tbsp (20 g) Thai tea mix (loose leaf); 1 cup (240 ml) whole milk, for steeping the tea; you need 200 ml (¾ cup plus 2 tbsp) after straining; 2 cups (250 g) all-purpose flour, spooned into the cup and leveled; 2 tsp (9 g) baking powder; ½ tsp (3 g) fine salt; ½ cup (100 g) granulated sugar; ⅓ cup (105 g) sweetened condensed milk; 6 tbsp (85 g) unsalted butter, melted and cooled slightly; 2 whole (100 g) large eggs, at room temperature; 1 tsp (5 ml) pure vanilla extract; ½ cup (60 g) powdered sugar, sifted if lumpy; 2 tbsp (40 g) sweetened condensed milk; 2 tsp (10 ml) whole milk, plus more by the ½ teaspoon if needed

From the MyKitchenBank Kitchen

Tender, domed muffins flavored with strongly steeped Thai tea and sweetened condensed milk, finished with a creamy glaze that tastes like a cup of iced Thai tea.

Prep: 32 min
Cook: 20 min
Wait: 50 min
Total: 1 hr 42 min
Makes: 12 standard muffins

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Ingredients

12 servings

For the muffins
4 tbsp (20 g) Thai tea mix (loose leaf)
1 cup (240 ml) whole milk, for steeping the tea; you need 200 ml (¾ cup plus 2 tbsp) after straining
2 cups (250 g) all-purpose flour, spooned into the cup and leveled
2 tsp (9 g) baking powder
½ tsp (3 g) fine salt
½ cup (100 g) granulated sugar
⅓ cup (105 g) sweetened condensed milk
6 tbsp (85 g) unsalted butter, melted and cooled slightly
2 whole (100 g) large eggs, at room temperature
1 tsp (5 ml) pure vanilla extract
For the glaze
½ cup (60 g) powdered sugar, sifted if lumpy
2 tbsp (40 g) sweetened condensed milk
2 tsp (10 ml) whole milk, plus more by the ½ teaspoon if needed

Equipment (9)

12-cup standard muffin tin (each cup about ½ cup / 120 ml)
12 paper muffin liners
Small saucepan
Fine-mesh sieve
Large and medium mixing bowls
Whisk and rubber spatula
Ice cream scoop or ¼-cup measure (about 60 ml) plus a spoon for filling
Wire cooling rack
Toothpick or instant-read thermometer

Steps

Before you start

Set out the eggs 30 minutes ahead so they are at room temperature and mix smoothly into the batter.
Use loose Thai tea mix (the orange-red kind sold in bags, such as Cha Tra Mue). Tea bags work but are usually weaker, so use 6 bags.
The tea milk must be completely cool before it meets the eggs and butter, so start the steeping first. Allow about 25 minutes for steeping and cooling.
Plan about 1 hour 40 minutes in total, including cooling and glaze setting.

1
Steep the tea
- Pour 1 cup (240 ml) whole milk into a small saucepan and warm over medium-low heat for about 3 minutes, until steaming with tiny bubbles at the edge but not boiling.
- Remove from the heat, stir in the 4 tbsp (20 g) Thai tea mix, cover, and let steep for 10 minutes.
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Ready when: Milk is deep orange-brown and smells strongly of tea
Tip: Do not let the milk boil; it can scorch and form a skin.
2
Strain and cool
- Pour the milk through a fine-mesh sieve into a measuring cup, pressing the leaves firmly with a spoon to extract all the liquid.
- You should have about 200 ml (¾ cup plus 2 tbsp); add a splash of extra milk if short.
- Let it cool to room temperature, or speed it up in the fridge.
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Ready when: Liquid feels neutral or cool to the touch
Tip: Discard the leaves; they are bitter and gritty in the batter.
3
Heat oven, line panOven 375°F / 190°C
- Place a rack in the center of the oven and heat to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners.
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Ready when: Oven reaches 375°F (190°C)
Tip: Start this while the tea cools so the oven is not running for an hour.
4
Mix dry ingredients
- In a large bowl, whisk together 2 cups (250 g) flour, 2 tsp baking powder, ½ tsp salt, and ½ cup (100 g) granulated sugar for 20 seconds, breaking up any sugar lumps.
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Ready when: Mixture looks uniform in color with no baking powder clumps
5
Whisk wet ingredients
- In a medium bowl, whisk the 2 eggs with ⅓ cup (105 g) condensed milk until smooth.
- Whisk in the cooled tea milk, the slightly cooled melted butter, and 1 tsp vanilla.
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Ready when: Mixture is smooth, evenly tan-orange, with no streaks of condensed milk or visible butter pools
Tip: If the melted butter is hot, let it sit a few minutes first; hot butter can scramble the eggs.
6
Fold batter together
- Make a well in the dry ingredients and pour in the wet mixture.
- Fold with a rubber spatula just until the flour disappears, about 12 to 15 strokes.
- The batter will be thick and slightly lumpy.
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Ready when: No dry flour streaks remain; small lumps are fine
Tip: Overmixing makes muffins tough and tunneled, so stop as soon as the flour is absorbed.
7
Fill the cups
- Divide the batter evenly among the 12 liners, using a scoop or about ¼ cup (60 ml) plus a bit more per cup, filling each about three-quarters full.
- Tap the pan once on the counter.
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Ready when: Cups are evenly filled and batter reaches just below the liner tops
8
Bake the muffinsOven 375°F / 190°C
- Bake at 375°F (190°C) for 18 to 20 minutes, rotating the pan once at the 10-minute mark.
- They are done when the tops are domed and light golden, spring back when gently pressed, and a toothpick in the center comes out clean or with a few dry crumbs.
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Ready when: Toothpick comes out clean; center reads about 200°F (93°C)
Tip: Avoid opening the oven in the first 10 minutes so the domes set properly.
9
Cool the muffins
- Let the muffins rest in the pan for 5 minutes, then lift them onto a wire rack.
- Cool for another 10 minutes until just warm, not hot.
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Ready when: Tops feel just warm and the liners release easily
Tip: Glazing hot muffins makes the glaze slide off and turn thin.
10
Glaze and set
- Whisk ½ cup (60 g) powdered sugar, 2 tbsp (40 g) condensed milk, and 2 tsp milk until smooth and thick but pourable, adding more milk ½ tsp at a time if needed.
- Drizzle or spoon over the muffins and let set for 10 minutes.
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Ready when: Glaze falls from the whisk in a thick ribbon and no longer feels wet when touched lightly
Tip: If the glaze is runny, whisk in a spoonful more powdered sugar.

Good to know

Tips

Steep the tea strongly; the baked flavor is milder than it tastes in the cup.
Measure flour by weight if you can; packed flour makes dry muffins.
For taller domes, fill the cups nearly full and bake the first 5 minutes at 400°F (200°C), then lower to 350°F (175°C) for 14 to 16 minutes.
Serve with a drizzle of extra condensed milk for a cafe-style finish.

Make ahead

"Steep and strain the tea milk up to 2 days ahead and refrigerate; bring to room temperature before mixing. Unglazed muffins can be baked the day before and glazed shortly before serving."

Storage & reheating

"Room temperature: store glazed muffins in an airtight container for up to 2 days. Fridge: up to 5 days; bring to room temperature or warm 10 to 15 seconds in the microwave. Freezer: freeze unglazed muffins wrapped individually for up to 3 months; thaw at room temperature or reheat at 325°F (160°C) for 8 to 10 minutes, then glaze."

Substitutions

Thai tea mix (loose leaf) → 6 black tea bags with a pinch of ground star anise and cardamom. Gives a similar spiced flavor, though the color will be paler and the taste milder.
whole milk → unsweetened oat or coconut milk. Use the same amount for steeping; the texture stays tender.
unsalted butter → neutral oil such as canola, 75 ml (⅓ cup). Muffins will be slightly moister and less buttery.
all-purpose flour → half whole wheat pastry flour. Use 125 g of each for a nuttier, slightly denser muffin.