Tender muffin balls, sweet tea flavor, cinnamon sugar swirl, crisp coating—ideal for snacking or dessert.
# What You'll Need:
→ Sweet Tea Base
01 - 1 cup strong brewed sweet tea, cooled
02 - 1/3 cup unsalted butter, melted
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 2 cups all-purpose flour
07 - 1 1/2 teaspoons baking powder
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
→ Cinnamon Sugar
10 - 1/2 cup granulated sugar
11 - 2 teaspoons ground cinnamon
→ Topping
12 - 1/4 cup unsalted butter, melted (for rolling)
13 - 1/2 cup cinnamon sugar mixture (for coating)
# Method Steps:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk together strong brewed sweet tea, melted unsalted butter, granulated sugar, eggs, and vanilla extract in a large mixing bowl until smooth.
03 - Sift all-purpose flour, baking powder, baking soda, and salt in a separate bowl.
04 - Gradually fold the sifted dry ingredients into the sweet tea mixture until just combined. Take care not to overmix.
05 - In a small bowl, blend 1/2 cup granulated sugar with 2 teaspoons ground cinnamon for the filling.
06 - Scoop heaping tablespoons of dough. Flatten slightly in your hands, sprinkle a pinch of cinnamon sugar in the center, then roll into a ball, sealing the cinnamon sugar inside.
07 - Place the dough balls spaced 2 inches apart on the prepared baking sheet. Bake for 16 to 18 minutes until lightly golden and set.
08 - Let the muffin balls cool for 5 minutes. While warm, roll each ball in melted butter, then coat in the additional cinnamon sugar mixture.
09 - Serve warm or at room temperature.
