Earl Grey Tea Muffins


One more muffin recipe in this unplanned muffin mini-marathon. These are a bit sweeter than the other muffins I’ve posted, so are more suitable as in-between-meal snacks perhaps, or even at home for teatime. They are still not overly sweet though, and are featherly light and fragrant. Flecked throughout with fine tea leaves, they sort of taste like an Earl Grey milk tea in muffin form. You can see the tea when you split one open.


Since each mini-muffin is only 60 calories (120 for regular sized ones), consider carrying these along instead of succumbing to a donut or pastry.

Recipe: Earl Grey Tea Muffins

The dry ingredients:

  • 2 cups minus 3 Tbs (230g) all purpose or cake flour (with cake flour they will be lighter, but AP flour works too)
  • 1 1/2 tsp. baking powder
  • 4 Tbs. Sucanat (see notes) or light brown sugar or raw cane sugar or regular sugar
  • Pinch of salt

The wet ingredients:

  • 2 large eggs
  • 3 Tbs canola oil or light olive oil (or other flavorless vegetable oil)
  • 1 1/3 cups buttermilk (or 1 1/3 regular low-fat milk + 1 Tbs. vinegar)


  • 1 tsp. or 1 teabag fine Earl Grey tea leaves. If your tea leaves are on the coarse side, grind them up a bit in a mortar and pestle, or just crumble them up by rubbing the leaves between your fingers.

Again, the procedure is almost identical to the corn muffins! Muffins are so easy.

Preheat the oven to 180°C / 360°F. Grease or spray non-stick spray onto your muffin tins if needed.

Mix or sift together the dry ingredients.

Beat together the wet ingredients until blended.

Fold the dry ingredients into the wet ingredients, using a spatula. Don’t overmix. Add the tea leaves.

Spoon the batter into the muffin tins evenly. Bake for about 20 minutes for mini-muffins, 25-30 for regular size muffins, until the tops are browned and a skewer stuck through a middle muffin comes out clean. Note: these muffins will puff up quite a bit.

Take out of the muffin tins and cool on a rack - that is, if you can resist eating them hot, since these smell so good!

If freezing, put them in the freezer well wrapped as soon as they are at room temperature.


Sucanat is a fine grain raw cane sugar. You can find it at health food stores. It’s expensive, but I find I need less of it than regular sugar since it has a lot of flavor. If you can’t get it, use one of the suggested substitutions. (Repeated from the corn muffins page).

Try using different kinds of tea leaves. So far, I’ve tried some Bitter Orange from Fortnum and Mason, and Apple from Fauchon, as well as Mariage Frères Darjeeling (I’m a bit of a tea-nut). I have to say that Earl Grey is still my favorite - the bergamot really comes through quite strongly. I’ve gotten the best results using a sort of generic brand tea bag I got in England the last time I was there with very fine leaves. A pairing of tea brewed with the same tea leaves you used for the muffins is nice.

These match very nicely with jam.

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Re: Earl Grey Tea Muffins

The muffin newbie.. above who asked abt the butter milk..

my muffin are disaterious (T_T) it was burnt on the outside and soggy in the inside.

I halfed the receipe , 120g cake flour, 1 raw egg, 1 teaspoon baking powder, 1 cup butter milk , 2 spoon of sugar, 2 spoon of oil...

i bake 1st batch for about 20 -25 mins.. it was totally raw..

the second batch turns out super burnt.. but still raw on the inside..

am i using too much milk?? or does the fact i am using silicon muffin cup affect the cooking time???

sigh.. was hoping to do that for my hubby's birthday (T_T)..

Re: Earl Grey Tea Muffins

This holds for any recipe, but if you are trying out a new recipe, always try it as it's written first, with the same measurements, temperatures, times and so on, especially if you are not familiar with that cooking methods (e.g. baking). Then if that goes well, you can try playing around with it. This really is important for baking recipes (with something like a stew it isn't as important). It's really hard to tell what went wrong, if you change the recipe from what I have tested and written down (and judging from the comments, it has gone well for many people). However, it does sound like a temperature control issue. Using silicon cups does affect the timing a bit, but not that drastically.

Re: Earl Grey Tea Muffins

I made these 3 times already. They are tasty, but mine came out rather dense, not fluffy-looking like in your photo. I even used cake flour. I beat together the wet ingredients w/ a whisk (by hand). Do you use an electric mixer? And when I fold in the dry ingredients, I take caution not to over mix. Other than that, I don't know why the batter does not rise and be fluffy.

Re: Earl Grey Tea Muffins

I don't use an electric mixer for these. Actually, I often just beat the wet ingredients together with a fork, just until everything is combined. You may want to try that next time.

Re: Earl Grey Tea Muffins

Hello! I want to first thank you for sharing this wondering recipe with us. I use Indian Chai and they taste sooooo good with apricot preserves.

I've this sudden urge to make a batch tomorrow, but I only have soymilk for the milk + vinegar mix. In your opinion, do you think that it'll be okay to substitute soymilk for milk?

Re: Earl Grey Tea Muffins

Soymilk + vinegar should work, though I have not tried it. Let us know how it went if you do try it!

Re: Earl Grey Tea Muffins

Hello! I just made these with a Vanilla Chai with cake flour, and an Orange and spice with all- purpose. Both were REALLY good!

Re: Earl Grey Tea Muffins

We don't have a muffin pan. I know buying a muffin pan isn't that expensive, but I really want to make them tonight. Do you think I could make this in a regular cake-pan and have like....earl grey tea bread?
I'm sure I can, but I'm just checking.

Re: Earl Grey Tea Muffins

I think it should work, though you may want to adjust the cooking time. Test its doneness by sticking a toothpick or fork in the middle - if it comes out clean with no uncooked dough clinging to it, it's done. Also, make sure you butter or oil the pan well (or use non-stick spray) since the batter doesn't have a lot of fat in it, it may stick otherwise.

Re: Earl Grey Tea Muffins

I made these with Raspberry Earl Gray Tea by Zhena's Gypsy Tea and they came out AMAZING! My mother and I (19 and 39) both love these! The tea I used is a tad expensive for use in these kinds of recipes (in my poor college student mind), but I happened to have some on hand and decided to use it. They aren't sweet as one would expect here in the States, but they are a refreshing change of pace from the usual. :D

Re: Earl Grey Tea Muffins

If you're ever in Burlington, Vermont, there is a store on Williston Road that sells Sucanat for a huge discount. A month ago, Cheese Traders was selling it for 99 cents a pound, so I stocked up. It's not always available, but when they do have it's worth the trip.

I'd never actually used it before, but my son make some chocolate chip cookies the other day and I told him to swap out the granulated sugar for the Sucanat and the cookies apparently got snatched up so quickly at school that they were gone within minutes. Everyone raved over them saying they were less sweet than usual choc. chip cookies and that allowed the chocolate chips to stand out.

Very tasty!

I was tempted by the simplicity of this recipe. Quick, easy, and with a surprisingly low amount of sugar! I used plain yogurt instead of buttermilk, as it's one of my favorite substitutions, and it had a very mildly sweet taste with just a hint of sourness. I also chose to use white whole-wheat flour to up the fiber a little, just because I know we're going to devour the muffins so I might as well sneak in some extra benefits. They probably aren't as light as cake flour muffins, but they were pretty fluffy and moist to me and didn't have a strong wheat flavor. I love how versatile they can be! Thanks a bunch for sharing the recipe! Even my father, who hates any kind of tea, thought they were good.

Re: Earl Grey Tea Muffins

Hi, these look delish! I was wondering if you had any idea on how a vegan recipe with these muffins may work? If I substitutes soy milk and an egg replacer do you think they would turn out ok?

Re: Earl Grey Tea Muffins

I made this muffins today and they were delicious!!!

Im from argentina, so, I had to replace some ingredients that I couldnt find here.

The fat free milk + vinegar trick worked perfectly!! I also replaced the sucanat for light brown sugar.

I used a special black tea blend with ginger vanilla and flowers and they came delicious!!

Re: Earl Grey Tea Muffins

I've tried this twice and my muffins have come out dense/undone on the inside. They taste ok and not so sweet (I have a massive sweet tooth) but they've come out dense :( I've tried to not overmix, used a fork etc etc and they've still not come out right.

Re: Earl Grey Tea Muffins

For the un-doneness, you may want to check your oven temperature with a thermometer to see if the settings are accurate - or, just test for doneness by poking in the middle of one with a skewer; if it come out clean it's done, if there's batter on it it's not.

For the denseness issue - try using cake flour instead of all-purpose. Be sure you're using buttermilk or a soured milk (the sourness boosts the power of the baking powder).

Re: Earl Grey Tea Muffins

I've tried both but it's still not coming out right. Ah well, you can't win them all!

Re: Earl Grey Tea Muffins

I had that problem once too. I thought they were done, because the pick came out clean, but then later the uncooked batter inside went rancid. I hope this batch I just made doesn't have that problem. I don't have a problem with them being dense with the AP flour, but I haven't tried them with cake flour so maybe I just can't compare. Maybe try making them in someone else's oven?

Re: Earl Grey Tea Muffins

Am currently baking my muffins at the moment...had to make a buttermilk substitute & halve the recipe as my family (and myself) aren't big muffin eaters (though we like having a couple every now and again).

And I forgot to post this...but success! they were delicious, and my non muffin eating family gobbled up 3 already!

Re: Earl Grey Tea Muffins

Do you think we can replace green tea with the earl gray and make green tea muffins?

Re: Earl Grey Tea Muffins

Very delicious muffins! I made these tonight for desserts and snacks tomorrow and I absolutely love them!

Re: Earl Grey Tea Muffins

I think I made a mistake. The muffins keep sticking to the paper cups even when I grease them and the inside doesn't cook right. I think it might be the vinegar I'm using, distilled white vinegar. What should I do?

Re: Earl Grey Tea Muffins

I've (finally) make these muffins! Mine were kind of stubborn- I had to bake them for almost an hour before they were ready, but you were right! Not too sweet, and delicious! Gotta make this again ;)

Re: Earl Grey Tea Muffins

I just made these with high quality loose leaf chai tea. It was the tea toward the end of the bulk I bought, so it was pretty fine and not huge leaves. They're cooling right now, but they smell amazing!

Re: Earl Grey Tea Muffins

Hi Kyandasu! Are you back in Colorado now?

Re: Earl Grey Tea Muffins

I am back in Colorado! I had an awesome time in Japan. You really helped me out, thank you!

Re: Earl Grey Tea Muffins

It might be a stupid question, but when you use cake flour, do you need to add baking powder as well?

Re: Earl Grey Tea Muffins

Cake flour is just a type of (wheat) flour with low protein/gluten, so you do need to add baking powder to make the batter rise. (You may be thinking of 'self-raising flour', which is flour pre-mixed with baking powder or bicarbonate of soda basically.)

Re: Earl Grey Tea Muffins

I made these muffins last night and although they came out well texture wise, their taste is rather sour. I'm not sure if these are just muffins I'm not used to or if my buttermilk substitution was off (used 1 cup whole milk with 1 1/3 Tbs cream of tartar...). Any advice?

Re: Earl Grey Tea Muffins

Did you really mean cream of tartar, as in the powder? If so... 1 1/3 Tbs is a lot! I'm not sure why you were adding cream of tartar to milk to make it sour...I recommended vinegar or lemon juice. Maybe try those and see how it comes out. The muffins should not be sour at all (or if, very very subtly).

Gluten free? Couldn't tell....

I just made a batch with the soy flour. Gluten free! They were exceptional! I used sleepytime tea. Best muffin I have ever had out of soy flour! I may not use the sleepytime again though because it is hard to find the flavor. I am considering making these with sun dried tomatoes and use the oil that they are preserved in too! I will let you all know how they turn out.

Re: Earl Grey Tea Muffins

Superb recipe! Would work well with Russian Earl Grey as well. Especially, if you like citrus notes. I just made this recipe, but I used Jasmine green tea in the same proportion as you suggest to use Earl Grey. I used normal sugar, it wasn't quite sweet enough, so I made a sugary jasmine glaze. It's worked really well! Very nice recipe.

Here's my version

Re: Earl Grey Tea Muffins

Hey, great recipe. Just adjusted it and made them with Jasmine Green Tea and made a sweet syrup to go on top.

Here's what I did -

Re: Earl Grey Tea Muffins

I love these! I've been looking for a recipe to try ever since one of my friends made them. So when I found them on one of my favorite sites, of course I just had to make some!

I didnt have buttermilk, so I used the milk and vinegar, and I used brown sugar instead of sucanat. Still incredible!

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