Ice Box English Tea Muffins

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The last muffin recipe for Ice Box English Tea Muffins is one that I know well. It is one my mom has been making since 1978 after discovering the recipe in the Salt Lake Tribune newspaper.

This is a recipe we always loved mom to make. She even shared it in a cooking class for a church group once. The base is soft and tender. Then before baking, they get sprinkled with a combination of brown sugar, cinnamon, and pecans. I usually leave out the pecans because my family doesn’t like them.

Ice Box English Tea Muffins | realmomkitchen.com

The great thing about this recipe is it can be made in advance and kept in the refrigerator until ready to bake, hence the ice box part of the recipe name. The recipe says you can keep the batter in the fridge for 3-4 weeks, but we have never kept it for that long. We finish the muffins all usually within the week, if I am making them just for my family.

I love to enjoy them fresh from the oven. That is what makes it so nice to be able to make the batter in advance and cook them in the morning. However, they are still tasty even when they aren’t fresh from the oven.

Ice Box English Tea Muffins | realmomkitchen.com


Ice Box English Tea Muffins

Real Mom Kitchen

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  • ¾ cup sugar
  • ½ cup butter softened
  • 1 egg
  • ½ tsp salt
  • ¼ tsp cinnamon
  • 2 tsp baking powder
  • 2 cups flour
  • 1 cup milk
  • ¾ cup raisins optional
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • ¼ cup chopped pecans optional


  • Preheat oven to 350 degrees if baking any muffins right after making the batter. Line or grease muffin tins for the number of muffins desired. The recipe makes 18 muffins total.
  • In a bowl, cream butter and sugar together with a mixer. Add in egg and beat to combine.
  • In another bowl, whisk together the salt, cinnamon, baking powder, and flour.
  • Add to the flour mixture alternately into the wet mixture with milk until combined. Fold in raisins if desired. If not using immediately store in the fridge covered. Recipe says you can store for 3-4 weeks but I only have kept it for up to a week.
  • In a bowl, add the topping ingredients and stir until combined.
  • Fill muffin tins 2/3 of the way full. Sprinkle with a spoonful of the topping mixture. Bake at 350 degrees for 20 minutes until fully cooked.
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