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
Units
Scale
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