Introduction
These muffins are a delightful way to transform your morning cup of tea into a baked treat. You get the distinct floral notes of Earl Grey paired with the bright tang of lemon and the comforting sweetness of honey, all in a soft, portable breakfast. It’s a sophisticated yet simple start to your day.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Servings: 12 muffins
Ingredients
- 3/4 cup whole milk
- 1 earl grey tea bag
- 2 1/2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 5/8 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon lemon zest
- 1/2 cup honey
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons lemon juice
- honey, (to serve)
Instructions
- Preheat your oven to 425°F (220°C). Line a standard 12-cup muffin tin with paper liners.
- In a small saucepan, gently heat the milk until steaming but not boiling. Remove from heat, add the Earl Grey tea bag, and steep for 5 minutes. Squeeze the tea bag to extract all flavor, then discard it. Let the infused milk cool slightly.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
- In a separate medium bowl, whisk together the honey and vegetable oil until combined. Add the eggs one at a time, whisking well after each addition. Whisk in the 2 teaspoons of lemon juice and the slightly cooled Earl Grey milk.
- Divide the batter evenly among the 12 prepared muffin cups.
- Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and continue baking for 9-11 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve with an extra drizzle of honey.
Variations
- Tea-Infused Streusel: Make a simple streusel topping with flour, brown sugar, and butter. Add 1 teaspoon of dry Earl Grey tea leaves (finely ground from a tea bag) to the streusel for extra crunch and flavor.
- Lemon Glaze: Skip the serving honey and instead whisk together powdered sugar and lemon juice for a thin glaze to drizzle over the cooled muffins.
- Mini Muffins: For bite-sized treats, bake in a mini muffin tin for 8-10 minutes total, adjusting temperatures accordingly.
- Sugar Crust: Before baking, sprinkle the tops of the muffins with coarse or turbinado sugar for a delightful sweet crunch.
Tips for Success
- The initial high oven temperature helps the muffins rise quickly, creating a beautiful dome. Don’t skip the temperature change.
- To accurately measure the 5/8 teaspoon baking soda, fill a 1/2 teaspoon measure and then add half of a 1/4 teaspoon.
- Ensure your Earl Grey milk has cooled enough so it doesn’t cook the eggs when you whisk them in.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. To reheat, warm a muffin in the microwave for 10-15 seconds, or wrap it in foil and warm in a 300°F oven for about 10 minutes.
FAQ
Can I use a different tea?
Yes, any black tea like English Breakfast or a floral blend like Jasmine would work, though it will change the final flavor profile.
What if I don’t have whole milk?
2% milk can be used in a pinch, but whole milk provides the best richness and texture.
My honey is solid/crystallized. What should I do?
Place the jar of honey in a bowl of warm water for a few minutes to gently liquefy it before measuring.
Why do we change the oven temperature?
Starting at a high temperature gives the muffins an initial burst of heat for a good rise. Reducing the temperature ensures they bake through without burning.
Can I skip the lemon zest?
The zest is essential for the bright lemon flavor that balances the honey and tea. We don’t recommend skipping it.
How do I know if my baking powder is still active?
Pour a little boiling water over 1/2 teaspoon of baking powder. If it fizzes vigorously, it’s still good to use.