Raspberry Earl Grey Muffins
A delightful pairing – earl grey tea and muffins – made into one! 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.
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!
Notes
Storage Tips: 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 instead, allow them to cool completely and then cover each one in plastic wrap. Store in a freezer-safe bag or container in the freezer for up to 4 weeks. Thaw at room temperature or reheat before serving and enjoying.
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