Earl Grey Muffin

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Author: yumenjoy
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Comments: 19
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Overall Rating: 4.7 / 5.0
Earl Grey Muffin
⏱️ cook time 40 minutes
🍽️ servings 12
⚡ Difficulty easy

intro

Soft, tender-crumbed muffins infused with bergamot-kissed Earl Grey tea, topped with crisp turbinado sugar for a cozy, elegant everyday baked treat.

Ingredients

All-purpose flour 240 grams (2 cups)
Finely ground Earl Grey loose-leaf tea 2 tablespoons (from 4 standard tea bags)
Unsalted butter 85 grams (6 tablespoons, melted and cooled)
Whole milk 180 ml (¾ cup)
Granulated sugar 100 grams (½ cup)
Large eggs 2, room temperature
Baking powder 2 teaspoons
Fine sea salt ½ teaspoon
Pure vanilla extract 1 teaspoon
Turbinado raw sugar (for topping) 2 tablespoons

Steps

1

Steep Earl Grey in milk

Heat 180ml whole milk in a small saucepan over low heat until it reaches 60°C (140°F, just warm to the touch, not boiling). Remove from heat, stir in 2 tablespoons finely ground Earl Grey tea leaves, cover, and let steep for 10 minutes to infuse fully. Strain out larger tea particles if desired, or leave fine particles for deeper, more robust tea flavor.

Step 1
step1：Steep Earl Grey in milk
2

Preheat oven and prep tin

While the tea steeps, preheat your oven to 190°C (375°F) with the oven rack positioned in the middle position. Line a 12-cup standard muffin tin with paper baking liners, or lightly grease each cup with non-stick baking spray to prevent sticking.

Step 2
step2：Preheat oven and prep tin
3

Combine dry ingredients

In a large mixing bowl, whisk together 240g all-purpose flour, 100g granulated sugar, 2 teaspoons baking powder, and ½ teaspoon fine sea salt for 30 seconds until evenly combined, with no visible clumps of baking powder left in the mix.

Step 3
step3：Combine dry ingredients
4

Whisk wet ingredient blend

Once the steeped Earl Grey milk has cooled to room temperature (approximately 22°C/72°F), whisk in 2 room-temperature large eggs, 85g cooled melted unsalted butter, and 1 teaspoon pure vanilla extract until completely smooth, with no streaks of unincorporated egg visible.

Step 4
step4：Whisk wet ingredient blend
5

Fold batter gently

Pour the wet ingredient mixture into the bowl of dry ingredients. Use a flexible silicone spatula to fold the ingredients together in 10-12 broad, gentle strokes, stopping as soon as no dry flour patches remain. The batter will be noticeably lumpy, which is correct to keep muffins tender.

Step 5
step5：Fold batter gently
6

Portion batter and top

Scoop the batter evenly into the prepared muffin tin, filling each paper liner ⅔ full (about 3 tablespoons of batter per cup). Sprinkle 2 tablespoons of coarse turbinado sugar evenly over the top of each portion of batter to create a crisp, sweet crust during baking.

Step 6
step6：Portion batter and top
7

Bake and cool muffins

Bake in the preheated 190°C (375°F) oven for 18-20 minutes, until a wooden toothpick inserted into the center of a middle muffin comes out with 1-2 moist crumbs attached (not wet batter, not completely clean). Let muffins rest in the tin for 5 minutes, then transfer to a wire cooling rack to cool for 10 additional minutes before serving.

Step 7
step7：Bake and cool muffins

Tips

1.Avoid overmixing the batter: overstirring develops gluten in the flour, resulting in dense, tough muffins instead of soft, tender crumb. A lumpy, uneven batter is the ideal texture.
2.For the most fragrant Earl Grey flavor, use high-quality loose-leaf tea instead of budget bagged tea, as loose-leaf contains more concentrated bergamot oil and less bitter tea dust.
3.For a bright flavor boost, add 1 teaspoon of finely grated fresh lemon zest to the dry ingredients to complement the citrusy bergamot notes in the Earl Grey tea.

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Earl Grey Muffin:Frequently Asked Questions

1.Can I use Earl Grey tea bags instead of loose-leaf tea for this recipe? ▾
Absolutely! Just snip open 3 to 4 standard Earl Grey tea bags (about 2 teaspoons total of fine tea) to measure, picking out any large, tough leaf bits that would feel gritty in the final crumb. Skip low-quality, dusty bagged tea for the brightest bergamot flavor, and avoid blends with added dried fruit or other strong, clashing flavorings.
2.Why do my muffins turn out dense instead of soft and tender? ▾
Dense muffins almost always come from overmixing the batter! Once you combine wet and dry ingredients, stir only until no dry flour streaks remain—small lumps are totally expected and fine. Overmixing develops tough gluten in the all-purpose flour, leading to tight, heavy crumbs. Also confirm your leavening is fresh and your oven is fully preheated for an even rise.
3.Can I substitute plant-based milk for the whole milk in this recipe? ▾
Absolutely! Swap whole milk for unsweetened plain oat milk or barista-blend soy milk for the closest texture and neutral flavor. Skip thin, watery plant milks like plain almond or rice milk, as they won’t deliver the rich, tender crumb that whole milk’s fat content provides. Full-fat canned coconut milk works too, for a subtle tropical twist.
4.What’s the purpose of the turbinado sugar topping, and can I skip it? ▾
The coarse turbinado sugar topping adds a satisfying, crunchy, caramelized contrast to the soft, tea-infused muffin crumb, plus a pretty, sparkly finished look. You can absolutely skip it if you don’t have it on hand, or swap it for coarse sanding sugar, a post-bake powdered sugar dusting, or a thin lemon glaze for extra brightness.
5.How finely do I need to grind the Earl Grey loose-leaf tea? ▾
Grind the tea to a texture close to fine coffee grounds, so no large, tough leaf bits end up in the baked muffin. You can use a small spice grinder, clean coffee grinder, or mortar and pestle to get the right consistency. Leaves left too coarse add an unpleasant gritty, chewy texture instead of smooth, even bergamot flavor throughout the crumb.
6.Can I add mix-ins like chocolate chips or lemon zest to these muffins? ▾
Definitely! These muffins pair beautifully with ½ cup semi-sweet or white chocolate chips, 1 tablespoon fresh lemon zest, ½ cup dried blueberries, or ⅓ cup chopped toasted walnuts. Fold mix-ins in right at the end of mixing, after combining wet and dry ingredients, to avoid overworking the batter and keep the crumb light and tender.
7.How should I store leftover muffins to keep them soft? ▾
Store fully cooled muffins in an airtight container at room temperature for up to 3 days. Place a folded paper towel in the bottom of the container to absorb excess moisture, which prevents soggy bottoms and keeps the turbinado topping crisp. Refresh day-old muffins for 10 seconds in the microwave before serving to bring back that just-baked softness.
8.Can I freeze these Earl Grey muffins for later? ▾
Absolutely! Wrap fully cooled individual muffins tightly in plastic wrap, then tuck them into a labeled freezer bag for up to 3 months. Thaw at room temperature for 1 to 2 hours when ready to eat, or warm unwrapped in a 300°F oven for 5 to 7 minutes for a fresh-baked taste and crisp sugary top, with zero crumb texture loss.
9.Why don’t my muffins have a strong, distinct Earl Grey flavor? ▾
Weak tea flavor usually comes from using too little tea, stale old tea, or leaves that are too coarse to release their aromatic bergamot oils. For bold, fragrant notes, use fresh, high-quality loose-leaf Earl Grey (skip tea that’s been open in your pantry for over a year), measure the full required amount finely ground, and steep extra leaves in warmed (then cooled) milk for an extra flavor boost.
10.Do I need to use paper liners in my muffin tin for this recipe? ▾
You don’t have to use paper liners if you don’t have them on hand! Just generously grease each muffin cup with softened unsalted butter or non-stick baking spray, making sure to coat the top rim of the tin too, so the domed muffin tops don’t stick as they rise. Liners make cleanup faster, but they’re not required for great results.
11.Can I use salted butter instead of unsalted butter here? ▾
You can use salted butter if that’s what you have stocked, just cut any added salt in the recipe by ¼ teaspoon to avoid an overly salty final bake. Unsalted butter lets you control the exact salt level to balance sweet sugar and bitter, floral tea notes, but salted butter works perfectly with that small, simple adjustment.
12.How full should I fill each muffin cup to get nice, domed bakery-style tops? ▾
Fill each muffin cup about ¾ full for evenly domed, bakery-style tops that don’t overflow as they bake. If you fill cups all the way to the rim, batter will spill over edges as it rises in the hot oven, creating messy, flat-topped muffins stuck to your tin. Bake any extra batter in a small second batch rather than overfilling cups.
13.Can I use a sugar substitute instead of granulated sugar for a lower-sugar version? ▾
You can use a 1:1 granulated baking sugar substitute for a lower-sugar take on these muffins, but note the texture may be slightly less tender, and muffin top browning will be lighter. Avoid liquid sweeteners like maple syrup or honey, as they throw off the wet-to-dry ratio and lead to soggy, dense muffins without major recipe adjustments.
14.How do I tell when the muffins are fully done baking? ▾
Test for doneness by inserting a wooden toothpick into the center of the tallest muffin in the tin. If it comes out with 1 to 2 moist, tiny crumbs attached (not wet, runny batter), the muffins are done. If it comes out completely spotless, you’ve likely overbaked them, leading to dry, crumbly muffins instead of the intended soft, tender crumb.

Comments (19)

2 days ago

OMG these muffins are SO good! I made them for my office potluck yesterday and everyone was begging for the recipe. The Earl Grey flavor is perfectly balanced, not too overpowering at all. 10/10 will be making these again for weekend brunch!

3 days ago

My kids loved these! I was worried the tea flavor would be too fancy for their picky palates but they devoured two each before school this morning. Super easy to whip up even on a chaotic weekday, no fancy equipment needed.

1 week ago

Game changer for meal prep! I baked a batch on Sunday and grabbed one each morning on my way out to trailheads all week. They stay moist for days, and that subtle bergamot note makes them feel way fancier than regular breakfast muffins.

5 days ago

Took these to my book club meeting and they were a total hit! We paired them with vanilla lattes and it was the perfect match. Only note: I added a tiny extra splash of vanilla and it was chef’s kiss.

2 weeks ago

Was looking for a not-too-sweet baked good to bring to my neighbor’s cookout and these fit the bill perfectly. Light, fragrant, not cloyingly sugary like so many muffin recipes out there. Will absolutely make again.

1 week ago

These are my new go-to post-long run snack! The carbs hit just right, and the Earl Grey gives a little gentle caffeine kick without being too much. So easy to make even when I’m sore and tired after a morning on the trails.

30 minutes ago

Wait, can I use loose leaf Earl Grey instead of tea bags for this? I have a fancy tin of loose leaf I’ve been dying to use up and I don’t want to mess up the recipe!

5 minutes ago

Great question! You absolutely can use loose leaf Earl Grey — just measure out 2 tablespoons of finely ground loose leaf to match the amount called for from tea bags, and it’ll work perfectly! Steep it the same way you would the tea bag contents for that fragrant, even flavor.

yesterday

I made these gluten free by swapping in a 1:1 GF baking flour and they turned out amazing! Didn’t even notice a texture difference from regular muffins.

2 hours ago

Oh thank you for sharing this swap! I have Celiac and have been nervous to try this recipe, now I’m definitely making a batch this weekend.

2 hours ago

Help! My first batch came out a little dry — did I overmix the batter or overbake them? I followed the cook time exactly but my oven runs a little hot, oops.

30 minutes ago

Oh no, sorry to hear your first batch was dry! Since your oven runs hot, I’d recommend turning the temp down by 25°F and starting to check for doneness 5 minutes earlier than the recipe states. Also, be sure to mix the batter just until the dry ingredients are incorporated — overmixing can make muffins tough and dry too! Give it another shot, I bet your next batch turns out perfect.

3 days ago

I added a little lemon glaze on top of these for my sister’s baby shower and people went crazy for them! The bright citrus pairs so well with the earthy Earl Grey, it’s unreal.

2 days ago

The lemon glaze idea is genius! I was trying to think of a little extra something to zhuzh these up for my partner’s birthday brunch, this is exactly what I needed.

5 minutes ago

How long do these stay fresh in an airtight container? I want to make them ahead for my kid’s soccer team snack day next week.

just now

These will stay fresh and moist for up to 4 days stored in an airtight container at room temperature! If you want to keep them even longer, you can freeze them for up to 3 months — just thaw them at room temp for a quick, easy snack.

2 weeks ago

Swapped the cow’s milk for oat milk and the butter for vegan butter to make these dairy free, and they came out so fluffy and delicious! Didn’t lose any of that great Earl Grey flavor at all.

1 week ago

Yay, thank you for testing the vegan swaps! I’ve been searching for a dairy free Earl Grey muffin recipe forever, can’t wait to try your version this week.

1 week ago

Do these have a strong enough Earl Grey flavor that I can skip my morning tea when I eat one? Asking for my busy self who never has time to steep tea on work mornings.

5 days ago

They definitely have a noticeable, fragrant Earl Grey kick, but there’s only a small amount of caffeine from the tea in each muffin! If you want a little extra boost, you can always add an extra tea bag to the batter for deeper flavor and a touch more caffeine.

5 days ago

I brought these on our family beach trip last weekend and they were the perfect portable snack! No messy frosting, didn’t get soggy in the cooler, everyone kept reaching for seconds.

3 days ago

Portable, non-messy snacks are the only way to go for trips! I’m adding these to our camping meal plan for next month, thanks for the inspo.

yesterday

Just pulled my first batch out of the oven and my whole house smells like a fancy tea house! These look perfect, can’t wait to bite into one once they cool down. Quick question — has anyone tried adding chocolate chips to these? I feel like dark chocolate would pair so well with Earl Grey.

2 hours ago

I added ½ cup of dark chocolate chips to my batch last week and it was chef’s kiss! The bitter dark chocolate cuts the subtle floral notes so nicely, highly recommend.

30 minutes ago

We love the dark chocolate chip addition! It’s one of our favorite mix-ins for this recipe — just be sure to toss the chocolate chips in a little flour before adding them to the batter so they don’t all sink to the bottom of the muffins.

1 week ago

Game changer alert! I make a batch of these every Sunday now for my husband and I to grab on our commutes. 40 minutes total cook time is nothing, even when I’m dragging on Sunday evening, and they taste way better than the overpriced muffins from the coffee shop downtown.

5 days ago

Do you make these in regular muffin tins or the mini ones? I feel like mini muffins would be perfect for my toddler’s lunchbox but I don’t know how to adjust the cook time!

3 days ago

Great question about mini muffins! If you’re using a mini muffin tin, just reduce the bake time to 12-15 minutes, and start checking for doneness with a toothpick at the 12 minute mark — they’ll turn out perfectly bite-sized for little lunchboxes!

2 weeks ago

I was skeptical that an “easy” muffin recipe could actually have that complex Earl Grey flavor without a ton of extra work, but wow, these delivered! I love that they’re not loaded with a ton of sugar either, so I don’t feel guilty eating one for a mid-morning snack.

1 week ago

How much sugar do these have compared to regular blueberry muffins? I’m trying to cut back on added sugar but still want a fun treat every now and then.

5 days ago

I calculated it out when I made them! They have about half the added sugar of a standard coffee shop muffin, and the tea flavor makes them taste richer so you don’t even miss the extra sugar. I’ve been making them with a little monk fruit swap too and it works great!

3 days ago

Pro tip from someone who messed up the first batch: don’t steep the tea in boiling hot milk for too long! I got distracted by a delivery and let it sit for 20 minutes, and the tea got super bitter. Second batch I steeped for exactly 5 minutes like the recipe said and it was perfect.

2 days ago

Oh thank you for the warning! I am the queen of getting distracted by my dogs mid-recipe, so I would’ve absolutely done the same thing. Setting a timer for the steep time now!

yesterday

That’s such a good pro tip! Over-steeping black tea can definitely bring out bitter notes, so that 5 minute steep time is key. So glad your second batch turned out perfectly!

2 days ago

I made these for my grandma’s 82nd birthday tea party and she said they were the best thing I’ve ever baked! She’s a huge Earl Grey drinker so I was so nervous they wouldn’t live up to her standards, but she even asked for the recipe to give to her friends at the senior center.

yesterday

This is so sweet! My grandma is also obsessed with Earl Grey, I’m definitely making these for her when she comes to visit next month. I know she’s gonna love them.

2 hours ago

This makes our day to hear! For anyone planning to make these for a crowd, one batch makes 12 standard-sized muffins, so for 25 guests we’d recommend baking 3 batches to make sure everyone gets one (and there are a few seconds for people who fall in love at first bite!).