Earl Grey Tea Muffins Recipe

Ingredients

• 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
• 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
• 1/4 cup honey

Instructions

1. Heat the milk in a small saucepan over medium heat until small bubbles form around the pan’s rim—just shy of boiling.
2. Remove from heat, then stir in the tea leaves or submerge the tea bags in the warm milk. Cover and set aside for 45 minutes to steep.
3. Preheat your oven to 400°F and prepare muffin pans by greasing or lining them.
4. In a medium bowl, combine 1 3/4 cups all-purpose flour, 1/2 cup oat flour, 1/2 cup sugar, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt until well mixed. Set it aside.
5. In a large bowl, lightly beat 1 large egg with a whisk. Then whisk in 6 tablespoons melted and cooled unsalted butter, 1/2 cup yogurt, and 1/4 cup honey until blended. If using loose tea, strain the milk into the bowl using a fine-mesh strainer. If using tea bags, discard them and pour the milk into the egg mixture. Stir well with a wooden spoon until smooth.
6. Gently add the flour mixture and stir until just moistened—don’t overmix, a few lumps are perfectly fine.
7. Fill the prepared muffin tins about 3/4 full and bake for 25 minutes or until the muffins are lightly browned with rounded, cracked tops.
8. Cool the pan on a wire rack for 10 minutes, then remove the muffins and let them cool for another 5 minutes before serving.