Lemon Tart

$5.00 oz.

This lovely green rooibos has a classic flavoring of vanilla and lemon. The cup has a creamy edge, without a heavy aftertaste.

Apple, lemongrass, green rooibos, orange, vervain, vanilla 

Out of stock

SKU: 10702 Category:

Matcha Muffins

Matcha is a very user friendly ingredient, baking with it is easy and it adds such a nice earthiness that pairs perfectly with a cup of tea. You can also play with all kinds of different tea flavors to replace Lemon Tart.

  • 1 3/4 cups all-purpose flour
  • 1 tbsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tbsp matcha
  • 3/4 cup granulated sugar
  • 3/4 cup milk ( I use oat milk)
  • 2 tsp vanilla extract
  • 1/4 cup coconut oil, melted
  • 1 egg room temperature
  • 3 tbsp Lemon Tart tea or fresh lemon juice
  1. Preheat the oven to 400 degrees. Line a muffin tin with paper liners.
  2. Steep Lemon Tart in 1/4 cup hot water.
  3. In a large mixing bowl, whisk together flour, baking powder, salt, matcha, and sugar.
  4. In another bowl, combined the milk, vanilla, coconut oil, egg, and Lemon Tart tea.
  5. Add the wet ingredients to the dry ingredients until well combined.
  6. Distribute the batter evenly among the paper liners until each one is 3/4 full. Bake for 15-17 minutes, or until a toothpick inserted comes out clean.
  7. Let muffins cool in pan for 5 minutes before transferring to wire rack to cool.

This recipe was adopted from a Hayley MacLean at the Tasting Table

Weight 1 oz

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