Introduction
You can capture the delicate essence of Earl Grey tea in a wonderfully portable breakfast muffin. The fragrant bergamot from the tea, the bright pop of fresh lemon zest, and the gentle sweetness of honey create a sophisticated and comforting flavor combination perfect for your morning routine.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Servings: 12
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 muffin tin with 12 paper liners or grease it well.
- In a small saucepan, heat the milk over medium heat until just simmering. Remove from heat, add the Earl Grey tea bag, and let steep for 5 minutes. Squeeze the tea bag to release 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, vegetable oil, eggs, and lemon juice. Whisk in the steeped Earl Grey milk until fully combined.
- Divide the batter evenly among the 12 muffin cups, filling them nearly full.
- Bake for 14 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with an extra drizzle of honey, if desired.
Variations
- Double Infusion: Steep the tea bag directly in the oil for a few hours before mixing to intensify the Earl Grey flavor.
- Sugar Glaze: After baking, brush the muffin tops with a simple glaze made from the honey listed to serve mixed with a tiny bit of lemon juice.
- Crunchy Top: Before baking, sprinkle the batter in each cup with a small pinch of granulated sugar for a slight crunchy crust.
- Mini Muffins: Use a mini muffin tin and reduce bake time to about 10-12 minutes for a bite-sized treat.
Tips for Success
- Ensure your steeped milk is warm but not hot when adding it to the wet mixture to avoid cooking the eggs.
- For the most pronounced lemon flavor, use freshly grated zest from an unwaxed lemon.
- The high initial oven temperature helps the muffins achieve a nice domed top.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 3 months. To reheat, warm in a 300°F oven for 10 minutes or microwave briefly until warm.
FAQ
Can I use a different type of tea?
Yes, you can experiment. A strong English Breakfast or a floral lavender tea would work, but the unique bergamot flavor of Earl Grey is central to this recipe.
Why is the baking soda amount 5/8 teaspoon?
This precise measurement balances the acidity from the lemon juice and honey with the baking powder for optimal rise. You can measure it as 1/2 teaspoon plus 1/8 teaspoon.
My milk cooled completely, is that okay?
Yes, it’s fine. It should be cool enough to not cook the eggs, but warm or room temperature is perfectly acceptable.
Can I make these without the paper liners?
Absolutely. Just ensure your muffin tin is well-greased with oil or butter to prevent sticking.
Why bake at 425°F?
Starting muffins at a higher temperature helps them rise quickly, creating a nice dome and light texture before the inside sets.
Can I use bottled lemon juice instead of fresh?