On blustery evenings, I like to hole up indoors and bake a batch of warm goodies with a piping hot cup of tea in hand. Inspired by my love of tea and baking, I decided to experiment with these two winter indulgences— combining them into one luxurious batter.
The result was the Earl Grey and Buttermilk Muffin, a simple yet deeply fragrant muffin that pairs beautifully with any type of black tea. Curl up with these sweet, floral morsels along with a good book and a cup of tea or serve to compliment any breakfast or brunch.
Earl Grey + Buttermilk Muffins (serves 12)
What You’ll Need:
For the muffins...
2 cups all-purpose flour
5 tablespoons raw cane sugar
2 large eggs
3 tablespoons flavorless vegetable oil
1 ½ teaspoon baking powder
1 ⅓ cups buttermilk
A pinch of salt
2 teabags of fine Earl Grey leaves (if coarse, simply rub them between your fingers)
For the glaze...
¼ cup milk
2 teabags of Earl Grey leaves
2 cups powdered sugar
1 teaspoon vanilla extract
To prepare the glaze: pour the milk into a saucepan and bring to a simmer. Once milk is at a simmer, switch to low heat and place the teabags into the milk. Let it steep for at least 30 minutes.
While the tea bags are steeping in the milk, preheat the oven to 180 C / 360 F. Grease your muffin tray if needed.
Combine the flour, sugar, baking powder, and salt. Mix until evenly blended.
Combine the eggs, oil, and buttermilk in a separate bowl. Beat together until evenly blended.
Mix the dry ingredients with the wet ingredients. Add the tea leaves.
Spoon the batter into the muffin tray, about ¾ of the way. Bake for 20-25 minutes.
While muffins are baking, remove the teabags from the milk squeezing all excess juice into the saucepan. Add the powdered sugar and vanilla extract and stir until a glaze forms.
Take out the muffin tray and let the muffins cool on a rack. Drizzle with the glaze immediately before serving.