Steps

• Split the vanilla bean in half. Use the tip of a knife to scrape out the seeds.
• In a small saucepan, heat the milk, 1 tsp of tea, and the empty vanilla pod. Once it boils, remove from heat immediately and cover with a lid. Let the tea and vanilla pod steep for 15 minutes.
• In a bowl, mix the sugar with the vanilla beans and clementine zest. Rub them together to infuse the sugar with the flavors.
• Add the flour and baking powder and whisk. Pour in the infused and strained milk, vinegar, and oil. Whisk again.
• Pour the batter into 6 greased muffin tins. Bake for 20 minutes at 360°F (185°C).
• Prepare the tea: heat a small saucepan with water (about 200 mL). When it boils, remove from heat and add 1 tsp. of tea, let it steep for 3 minutes, then strain.
• Remove the moelleux from the oven and use the tip of a knife to make a hole in the middle of each one. Pour hot tea over each moelleux while they are still in their molds to soak them while hot. Let them cool like that.
• Prepare the icing: mix the powdered sugar and water.
• Unmold the moelleux and dip them in the glaze! It's ready. They keep for 3 days in an airtight container.