Best Earl Grey Tea Muffins Recipes

Earl Grey Tea Muffins image

Provided by CarbFiend

Time 35m

Yield 12 muffins

Number Of Ingredients 12

1 cup whole milk
3 tablespoons loose earl grey tea leaves or 6 earl grey tea bags
1 3/4 cups all-purpose flour
1/2 cup oat flour (i used whole wheat flour)
1/2 cup sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg, at room temp
6 tablespoons unsalted butter, melted and cooled
1/2 cup yogurt (regular or low-fat, but not nonfat)
1/4 cup honey

Steps:

Heat the milk in over medium heat in a small saucepan until small bubbles form around the pan's rim- do not boil.
Remove from heat, stir in tea leaves or submerge the teabags in the warm milk. Cover and set aside for 45 minutes to steep.
Preheat oven to 400*F and prepare muffin pans.
Combine all-purpose flour, oat flour, sugar, baking soda, baking powder, and salt in a medium bowl until well mixed. Set aside.
In a large bowl, lightly beat the egg with a whisk, then whisk in the melted butter, yogurt, and honey until blended. If using loose tea, strain the milk into the bowl, using a fine-mesh strainer. If using tea bags, discard them, then pour the milk into the egg mixture. Stir well with a wooden spoon until smooth.
Add the flour mixture and stir until moistened.
Fill the prepared tins 3/4 full and bake for 25 minutes or until muffins are lightly brown, with rounded, cracked tops.
Cool the pan on a wire rack for 10 minutes, then remove the muffins and let them cool another 5 minutes.

Nutrition Facts : Calories 212.5, Fat 7.5, SaturatedFat 4.4, Cholesterol 36.2, Sodium 357.6, Carbohydrate 33.1, Fiber 1, Sugar 15.9, Protein 4.1

EARL GREY TEA MUFFINS image

Number Of Ingredients 11

The dry ingredients:
2 cups minus 3 Tbs (230g) all purpose or cake flour (with cake flour they will be lighter, but AP flour works too)
1 1/2 tsp. baking powder
4 Tbs. Sucanat (see notes) or light brown sugar or raw cane sugar or regular sugar
Pinch of salt
The wet ingredients:
2 large eggs
3 Tbs canola oil or light olive oil (or other flavorless vegetable oil)
1 1/3 cups buttermilk (or 1 1/3 regular low-fat milk + 1 Tbs. vinegar)
Plus:
1 tsp. or 1 teabag fine Earl Grey tea leaves. If your tea leaves are on the coarse side, grind them up a bit in a mortar and pestle, or just crumble them up by rubbing the leaves between your fingers.

Steps:

Preheat the oven to 180°C / 360°F. Grease or spray non-stick spray onto your muffin tins if needed. Mix or sift together the dry ingredients. Beat together the wet ingredients until blended. Fold the dry ingredients into the wet ingredients, using a spatula. Don't overmix. Add the tea leaves. Spoon the batter into the muffin tins evenly. Bake for about 20 minutes for mini-muffins, 25-30 for regular size muffins, until the tops are browned and a skewer stuck through a middle muffin comes out clean. Note: these muffins will puff up quite a bit. Take out of the muffin tins and cool on a rack - that is, if you can resist eating them hot, since these smell so good! If freezing, put them in the freezer well wrapped as soon as they are at room temperature.