I love Earl Grey tea! The citrusy aroma while sipping a cup is very relaxing and comforting to me.
I was excited to try a new recipe for Earl Grey Muffins.
This recipe comes from a muffin shop in Tokyo, they just came out with a cookbook and as I flipped through the book, the recipe for the Earl Grey Muffins jumped out at me.
Here is the recipe if you'd like to try them. If you can weigh your ingredients to the metric, it will be more precise than the US measurements I have on the side. I added cacao nibs to it because I wanted a bit of chocolate and nuttiness in there.
Earl Grey Nib Muffins adapted from "She Knows Muffin" makes 6 muffins
150 grams flour (about 1.17 cups)
6 grams baking powder (about 1.3 teaspoons)
1 medium egg
80 grams sugar (about 0.62 cups)
50 grams butter, melted (about 3.5 tablespoons)
70 mililiter milk, room temperature (about 0.29 cups)
contents of 1 Earl Grey tea bag (about 10 grams or about 2.5 teaspoons)
1 handful of cacao nibs
In a bowl, sift the flour and baking powder. Set aside.
In another bowl, beat the egg and sugar together until almost fluffy.
Put the butter and milk into the egg mixture and stir.
Add the flour mixture to the egg mixture and add in your packet of tea and nibs.
Divide evenly into 6 muffin holders.
Heat your oven to 180C (350F). Bake for 25 minutes.
Check the 2 middle muffins for doneness with a toothpick.
NOTES: these muffins were so light and airy! The citrusy aroma from the tea is just right and the nuttiness from the nibs give it a nice crunch. If you have loose leaf Earl Grey, run it through a mill or food processor before adding it to your batter. The recipe only makes 6 muffins--which is perfect for us. If making 6 muffins is too much of a pain for you, please double or triple the recipe. I hope to try more recipes from this book soon!