In a small bowl, stir together sugar, cinnamon, ginger, cardamom, and flour.
Use a pastry knife, or fork, to cut butter in to dry ingredients. Set aside.
Muffins
Heat oven to 350℉.
Line muffin pans with paper liners, or spray with baking spray. Set aside.
In a small saucepan, combine milk and tea bags.
Heat to steaming.
Remove from heat and allow to steep for at least 5 minutes.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
In a medium bowl, whisk together eggs, oil, vanilla, and tea infused milk.
Pour wet ingredients over dry ingredients.
Stir until dry ingredients are completely incorporated.
Fill muffin cups ¾ full.
Top with streusel.
Bake for 15-18 minutes, or until done.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 gto the measurement for each cup of flour.
Do NOT over-mix the batter.
Be sure to set a timer when you’re steeping the tea. You don’t want to over-brew it!
If you don’t have cupcake papers, you can grease the muffin pan.
Be careful to not add TOO much streusel to the tops of these muffins.
A cake tester or toothpick is a great way to check if these muffins are baked!