Earl Grey Tea Muffins
Delight your taste buds with these fragrant and fluffy Earl Grey Tea Muffins, a perfect fusion of classic baking and aromatic tea flavors. Infused with the soothing essence of Earl Grey, these muffins are crafted by steeping tea leaves directly into warm milk, creating a subtle yet distinctive flavor profile that pairs harmoniously with buttery richness and a hint of vanilla. Simple to make in just over 30 minutes, they are ideal for breakfast, brunch, or an elegant afternoon tea. These muffins are irresistibly soft and can be finished with a dusting of powdered sugar for a touch of sweetness. Whether you're a tea lover or a baking enthusiast, this unique recipe is bound to become a favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 3 Earl Grey tea bags
- 0.75 cups milk
- 0.5 cups unsalted butter
- 2 large eggs
- 1 teaspoons vanilla extract
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with muffin liners or lightly grease with non-stick cooking spray.
In a saucepan, heat the milk over medium heat until it begins to steam but does not boil. Remove from heat, add the contents of the Earl Grey tea bags directly to the milk, stir, and let it steep for 5 minutes.
Strain the tea-infused milk into a clean bowl, discarding the tea leaves. Let the milk cool slightly while you prepare the other ingredients.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined.
In a medium bowl, melt the butter and let it cool slightly. Add the eggs and vanilla extract to the melted butter and whisk until smooth.
Pour the wet ingredients (butter mixture and tea-infused milk) into the dry ingredients. Gently fold the mixture with a spatula until no dry streaks remain. Be careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
If desired, dust the tops of the cooled muffins with powdered sugar before serving. Enjoy!
Nutrition Facts
Calories |
2169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 1712 mg | 74% | |
| Total Carbohydrate | 363.7 g | 132% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 175.0 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 330 mg | 25% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 702 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
