Sunbird Chai Rooibos Honey Muffins

Sunbird Chai Rooibos Honey Muffins

Winter is the perfect time to indulge in comforting treats that warm both the body and soul. Our Rooibos Honey Muffins are the ideal companion for chilly days, combining the rich, earthy flavors of Rooibos tea with the natural sweetness of honey. These muffins are not only delicious but also packed with the health benefits of Rooibos, known for its antioxidants and soothing properties. Perfect for breakfast, an afternoon snack, or a cozy dessert, this recipe will bring a touch of warmth and joy to your winter season. Try them with a steaming cup of Rooibos tea for the ultimate winter comfort experience!


  • 1 cup milk 3 Rooibos tea bags
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, melted
  • 1/2 cup honey
  • 2 large eggs


  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
  2. Brew the Rooibos Tea: In a small saucepan, heat the milk until it begins to simmer. Remove from heat, add the Rooibos tea bags, and steep for 5-10 minutes. Remove the tea bags and let the milk cool.
  3. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter and honey until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the cooled Rooibos milk. Begin and end with the dry ingredients. Mix until just combined.
  6. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake the Muffins: Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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