Preheat oven to 350 degrees F. Lightly grease muffin tin or line with parchment paper liners.

In medium saucepan over medium-low heat, simmer milk and loose-leaf tea. Remove from heat and steep for 10 minutes. Drain milk through fine-mesh sieve or cheesecloth into large mixing bowl – this should amount to 1 cup of liquid (if it doesn’t add milk until it reaches 1 cup). Set aside to cool slightly.

In large mixing bowl, whisk flour, xanthan gum, coconut sugar, salt, baking powder and cinnamon; incorporate evenly.

In mixing bowl with steeped milk, add melted butter, eggs and vanilla. Whisk well until smooth, ribbon-like consistency forms.

Pour liquid ingredients into dry ingredients and use large mixing spoon to gently stir until just combined. Do not over mix.

Place 1/4 cup muffin batter into each muffin well. Bake for 24-27 minutes or until muffins are golden, firm to touch and a toothpick inserted into the center comes out clean.

Let muffins cool for 5 minutes on cooling rack in muffin tin. Then, remove muffins and cool directly on rack the remainder off the way. While cooling, prepare glaze.

In medium bowl, combine glaze ingredients and whisk well until smooth. When ready, dip the tops of the muffins into glaze. Tip: Glaze just before serving for best results.

Serve muffins warm or room temperature.