These fluffy Raspberry Earl Grey Muffins are laced with bergamot citrus and bursting with juicy tart raspberries. This one-bowl muffin recipe can be made with fresh or frozen raspberries and your favourite earl grey tea.
Earl Grey Muffins
Raspberry muffins are scrumptious especially with added citrus. Typically, raspberry and lemon are a combination found in muffins and other sweet treats. I kept that in mind when I wanted to create another tea infused muffin recipe.
While this recipe does have a bit of lemon zest, the more prominent citrus flavour comes from the tea leaves. Earl Grey is a black tea that is blended with bergamot citrus. It is aromatic and sharp.
The tea leaves are added directly to the batter in this muffin recipe. You will notice that with the little specks of black tea leaves in the muffins. The tea flavour is well-balanced with the raspberries. The tea leaves may add a stronger flavour over time.
For more earl grey baked goods, check out my earl grey tea loaf recipe.
Why You Will Love This Recipe
- Soft and fluffy texture and loaded with many flavours: juicy berries, bright lemon and earl grey tea!
- Not only is this earl grey tea muffin recipe easy, you can make it in one bowl. Less dishes = more time for tea.
- This is a freezer-friendly recipe. Make a batch and store them in the freezer for days to come!
Ingredient Notes
- Raspberries: Fresh or frozen raspberries can be used with great results. If fresh is too pricey, then save yourself some money and grab raspberries from the freezer section instead.
- Earl Grey Tea: I like to use tea bags here since the leaves are already very fine for the batter. If you use loose leaves, just be sure to grind the tea leaves first.
- Dry Ingredients: All purpose flour, baking powder, salt, granulated sugar.
- Wet Ingredients: Egg, milk, vegetable oil, vanilla extract, fresh lemon zest.
Raspberry Earl Grey Muffins Recipe
This is just a run through of the recipe. Find the full ingredient measurements and directions in the recipe card towards the end of this post.
Preheat the oven to 400 degrees Fahrenheit. In a large mixing bowl, add all-purpose flour, baking powder, salt, granulated sugar and earl grey tea leaves.
If using tea bags, simply cut and add the earl grey tea from the teabags into the mixing bowl. If using loose leaf, ground or chop the earl grey tea until the leaves are more fine before adding to the mixing bowl.
Add egg, milk, vegetable oil, vanilla extract and fresh lemon zest to the bowl. Gently mix with a spatula until the dry and wet ingredients are just combined. Do not over mix. Fold in the raspberries.
Scoop the raspberry earl grey tea muffin batter into a lined muffin baking tray. Fill each muffin liner to just below the top.
Bake in a preheated oven for approximately 20 minutes or until a toothpick comes out with just a few moist crumbs attached. Enjoy!
Tips & Tricks
- Frozen Raspberries: If using, do not thaw beforehand or the raspberries will get mushy and too watery. Add them to the batter right from the freezer.
- Sweeter Treat: Add a handful of white chocolate chips to the batter. You can’t go wrong with a raspberry and white chocolate combination!
- Do Not Over-Mix: This can cause dense muffins. The batter is ready once the dry ingredients are mostly combined.
- Domed Muffin Tops: Chill the batter before adding to muffin tray. Then fill every other spot in the muffin tray. This will give the muffins more room to rise and expand.
- Crunchy Muffin Tops: Sprinkle the tops with coarse sugar before baking.
- Perfectly Done: To check if the muffins are ready, insert a toothpick into the centre of a muffin. It should come out with just a few moist crumbs. If it comes out wet, it is not ready and if it is clean/dry, the muffins were in the oven for too long.
Storage & Freezer Instructions
After these tea infused muffins have cooled, place them in an airtight container and store at room temperature for up to 3 days.
To freeze these muffins, allow them to cool completely and then cover each one in plastic wrap. Store the muffins in a freezer-safe bag in the freezer for up to 4 weeks. Thaw at room temperature or reheat before serving and enjoying.
More Raspberry Recipes:
If you love raspberries as much as I do, try my small-batch Raspberry Black Tea Jam recipe. It is delicious on toast, scones, muffins and more.
For another baked good, I highly recommend my White Chocolate Raspberry Scones, too!
Raspberry Earl Grey Muffins
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 earl grey tea bags or 2 teaspoons loose leaf, finely ground
- ¾ cup granulated sugar
- 1 large egg
- 1 cup milk
- ¼ cup vegetable oil
- 1 ½ teaspoon vanilla extract
- 1 cup raspberries fresh or frozen
- 1 tablespoon fresh lemon zest (about 1 small lemon)
Instructions
- Preheat the oven to 400 degrees Fahrenheit. In a large mixing bowl, add all-purpose flour, baking powder, salt, granulated sugar and earl grey tea leaves. If using tea bags, simply cut and add the tea leaves from the teabags into the mixing bowl. If using loose leaf, ground or chop the earl grey tea until the leaves are more fine before adding to the mixing bowl.
- Add egg, milk, vegetable oil, vanilla extract and fresh lemon zest to the bowl. Gently mix with a spatula until the dry and wet ingredients are just combined. Do not over mix. Fold in the raspberries.
- Scoop the raspberry earl grey tea muffin batter into a lined muffin baking tray. Fill each muffin liner to just below the top.
- Bake the muffins in a preheated oven for approximately 20 minutes or until a toothpick comes out with just a few moist crumbs attached. Enjoy!