Introduction
You can have your tea and eat it, too, with these aromatic muffins. They infuse the floral notes of Earl Grey into a tender, lemony crumb, all sweetened with honey for a perfectly balanced breakfast treat. It’s a sophisticated twist on a morning classic you’ll want to make again and again.
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 12-cup muffin tin with paper liners or grease well.
- In a small saucepan, gently heat the milk over medium-low heat until steaming. Remove from heat, add the Earl Grey tea bag, and steep for 5 minutes. Squeeze the tea bag to extract as much flavor as possible, then discard it. Let the tea-infused milk cool slightly.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
- In a medium bowl, whisk together the honey, vegetable oil, eggs, and lemon juice. Slowly whisk in the slightly cooled, tea-infused milk until fully combined.
- Divide the batter evenly among the 12 prepared muffin cups.
- Bake for 14-16 minutes, or until the muffins are domed, golden on top, and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm with a drizzle of additional honey.
Variations
- For a stronger tea flavor, finely grind the contents of an extra tea bag and sift it into the dry ingredients before mixing.
- Create a citrus glaze by mixing some of the honey used for serving with extra lemon juice and a little powdered sugar to drizzle over cooled muffins.
- Sprinkle a little raw sugar on top of the batter before baking for a crunchy, sweet crust.
- Serve them toasted with a light spread of cream cheese to complement the floral and citrus notes.
Tips for Success
- Ensure your tea-infused milk has cooled enough so it doesn’t cook the eggs when mixed in.
- Use a light hand when mixing the batter; overmixing leads to dense, tough muffins.
- For consistent baking, use a cookie scoop or measuring cup to portion the batter.
- Fill any empty muffin cups halfway with water to promote even baking and prevent pan warping.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for up to a month. To reheat, warm in a 300°F (150°C) oven for 5-10 minutes, or microwave for 15-20 seconds until warm.
FAQ
Can I use another type of tea?
Yes, black tea or another flavored tea like Lady Grey would work well in this recipe.
What if I don’t have whole milk?
You can substitute with another milk, but the richness of whole milk yields the best texture.
Why are my muffins dense?
This is likely due to overmixing the batter or using expired or improperly measured leavening agents.
Can I make these muffins ahead of time?
Absolutely. Bake and cool them completely, then store as directed. They taste wonderful fresh, but the flavors also meld nicely overnight.
My honey is very thick, how do I measure it easily?
Lightly coat your measuring cup with vegetable oil first, or warm the honey gently to make it pour more easily.
What does 5/8 teaspoon of baking soda mean?
It is half of a teaspoon plus an eighth (or 1/2 + 1/8 tsp). Use a 1/2 tsp measure and then fill it halfway again to approximate.