I don’t know about you, but there’s something about Earl Grey tea—the subtle notes of bergamot, the calming aroma, and that warm, cozy feeling it brings with every sip. So why not take that same comfort and turn it into a baked treat?
These Earl Grey Crumble Muffins are the perfect fusion of light Earl Grey tea and a soft, buttery muffin crumb, topped with a delicious brown sugar cinnamon crumble. The brewed tea and ground tea leaves infuse the batter with just the right amount of Earl Grey flavour!
If you love a good tea inspired bake, these muffins are for you! They’re great as a mid-morning snack, an afternoon pick-me-up, or even as part of a casual brunch. Plus, with their tender crumb and crunchy topping, it’s the perfect texture balance!
🧡 WHY YOU'LL LOVE THIS RECIPE
- That perfect tea-infused flavor: By using both brewed tea and ground tea leaves, you get that subtle citrusy, floral flavour in every bite. It’s delicate but oh-so-noticeable.
- The crumble topping is EVERYTHING: Let’s be honest, muffins without a crumb topping are just… cupcakes pretending to be muffins. This brown sugar and cinnamon crumble brings the crunch, the sweetness, and that chef’s kiss texture contrast you never knew you needed.
- Easy elegance: Sure, they sound fancy (because Earl Grey is fancy right?), but these muffins are actually super simple to make. Perfect for impressing guests—or, you know, treating yourself after a long day of … not eating muffins.
- Perfect for any time of day: These are not just breakfast muffins, okay? With their subtle sweetness and sophisticated flavour, they work for brunch, an afternoon snack, or even that late-night “I deserve a treat” moment.
🔪 KITCHEN EQUIPMENT
- A 12-count muffin tin
- Muffin liners
- Mixing bowls
- A whisk and a fork
- Stand mixer or hand mixer
- Measuring cups and spoons
- Cooling rack
- Digital scale (this is optional but I like to weigh out larger ingredients such as flour, butter for a more accurate measurement)
🥚 INGREDIENTS YOU'LL NEED
You’ll need:
- All-purpose flour
- Baking soda & baking powder
- Salt
- Earl Grey tea: We’re using both brewed tea and the tea leaves from a bag for a double hit of flavour. 1 bag for the dry ingredients and 3 bags for the brewed tea (I wouldn’t brew more than 5 as your muffins can get really bitter)
- Unsalted butter: Melted for the crumble and softened for the muffin batter.
- Brown sugar & granulated sugar
- Eggs: Room temp is key for these to blend smoothly into the batter, so don’t forget to take them out ahead of time!
- Sour cream or plain yogurt: Keeps the muffins moist with a slight tang.
- Vanilla extract
- Brewed Earl Grey tea: Steep 3-5 tea bags in ½ cup of hot water and let it cool. This is what gives the muffins their signature Earl Grey-ness.
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
📝 HOW TO MAKE THIS RECIPE
1. Preheat the oven to 350°F (177°C). Prepare a 12 count muffin pan by sprinkling a few uncooked rice grains in each well (this will absorb excess oil and will result in a clean muffin!) before placing the muffin liners inside. Set aside.
2. Brew 3-5 Earl Grey teabags in 1/2 cup of boiling water. Set aside to cool completely.
3. In a small bowl, combine the brown sugar, cinnamon and flour. Pour in the melted butter and gently mix with a fork until crumbles form. Set aside for later.
4. In another medium bowl, whisk together the flour, baking soda, baking powder, salt and ground Earl Grey leaves of one teabag. Set aside.
5. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together on high speed for about 2 minutes until smooth and creamy.
6. Add the eggs, yogurt, and vanilla extract. Beat on medium speed until combined.
7. Add half of the flour mixture and mix in until just combined. Add the cooled, strained, brewed Earl Grey tea and mix until smooth. Finally add the remaining flour mixture and mix until just combined. Do not overmix.
8. Spoon the batter evenly into each muffin cup, filling each one all the way to the top.
9. The crumble has likely hardened by now so use your fingers to break the butter crumble until pea sized. Sprinkle the crumb topping generously over each muffin, roughly 1 tablespoon.
10. Bake for 27 minutes or until a toothpick inserted into the center comes out clean.
11. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
☝🏻 Tips and tricks
- Storage: Keep these muffins in an airtight container at room temperature for up to 3 days. If you can’t finish them all, refrigerate for up to a week—just pop them in the microwave for a few seconds to bring back that fresh-baked warmth.
- Freezing: Yes, you can freeze these muffins! Let them cool completely, then freeze for up to 3 months. When you’re ready to indulge, thaw them in the fridge or at room temp.
- More Earl Grey, please: If you’re a die-hard Earl Grey fan, finely grind the tea leaves before adding them to the batter for a bolder flavor.
- Crumble like a pro: Make sure your crumble is in pea-sized bits for that perfect crunchy topping.
- Rice tip: I know, I said it before, but it’s so good it’s worth repeating—sprinkle a little rice under your muffin liners to soak up extra moisture. You’re welcome!
Can I use another tea flavour?
Absolutely! If Earl Grey isn’t your cup of tea (see what I did there?), swap it out for chai, English breakfast, or any other tea that tickles your fancy.
What if I don’t have sour cream?
No sour cream? No problem. Plain yogurt works perfectly as a substitute—it keeps the muffins just as moist and tender.
There you have it—Earl Grey Crumble Muffins that combine the elegance of tea time with the coziness of baked goods. These muffins are light, fragrant, and topped with that irresistible sweet crumble. Plus, they’re versatile enough for breakfast, brunch, or a midday treat. Honestly, they’re a little slice of heaven in muffin form.
So, brew yourself a cup of tea, whip up a batch of these babies, and enjoy a moment of pure muffin bliss. You deserve it.
Happy baking!
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
Earl Grey Crumble Muffins
- Total Time: 47 minutes
- Yield: 12 1x
Description
These Earl Grey Crumble Muffins are a tea lover’s dream come true. Light, fluffy muffins infused with the fragrant notes of Earl Grey tea, topped with a sweet, buttery crumble that adds just the right amount of crunch. And the best part? They’re easy to make, so you can enjoy that delicious bakery-style treat right from your own kitchen!
Ingredients
Crumb Topping
- 1/4 cup (55g) brown sugar, packed
- 1/4 teaspoon cinnamon
- 1/4 cup (56g) unsalted butter, melted
- 2/3 cup (84g) all purpose flour
Muffins
- 2 cups (240g) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tea bag of ground Earl Grey tea
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1/4 cup (55g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120g) sour cream or plain yogurt, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup (120ml) brewed and cooled Earl Grey tea, 3-5 bags steeped in 1/2 cup hot water
Instructions
- Preheat the oven to 350°F (177°C). Prepare a 12 count muffin pan by sprinkling a few uncooked rice grains in each well (this will absorb excess oil and will result in a clean muffin!) before placing the muffin liners inside. Set aside.
- Brew 3-5 Earl Grey teabags in 1/2 cup of boiling water. Set aside to cool completely.
- In a small bowl, combine the brown sugar, cinnamon and flour. Pour in the melted butter and gently mix with a fork until crumbles form. Set aside for later.
- In another medium bowl, whisk together the flour, baking soda, baking powder, salt and ground Earl Grey leaves of one teabag. Set aside.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together on high speed for about 2 minutes until smooth and creamy.
- Add the eggs, yogurt, and vanilla extract. Beat on medium speed until combined.
- Add half of the flour mixture and mix in until just combined. Add the cooled, strained, brewed Earl Grey tea and mix until smooth. Finally add the remaining flour mixture and mix until just combined. Do not overmix.
- Spoon the batter evenly into each muffin cup, filling each one all the way to the top.
- The crumble has likely hardened by now so use your fingers to break the butter crumble until pea sized. Sprinkle the crumb topping generously over each muffin, roughly 1 tablespoon.
- Bake for 27 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Storage: Store muffins at room temperature in an airtight container for up to 3 days, or refrigerate for up to 1 week.
- Freezing: You can freeze the muffins for up to 3 months. Thaw them in the refrigerator or at room temperature before serving.
- Tea Leaves: For a more pronounced Earl Grey flavor, grind tea leaves finely before adding them to the batter.
- Icing: If freezing the muffins, it’s best to add the icing after thawing for the freshest taste.
- Prep Time: 20 mins
- Cook Time: 27 mins
- Category: Muffins, Crumble, Earl Grey
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