Go Back
–+ servings
Earl Grey Infused Apple Muffins 1

Earl Grey Infused Apple Muffins

These Earl Grey Infused Apple Muffins combine the comforting warmth of traditional fall baking with an unexpected sophistication. The subtle bergamot notes of Earl Grey tea create an aromatic symphony with sweet-tart apples, elevating a simple muffin into something truly extraordinary.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 22 minutes
Steeping Time 15 minutes
Total Time 47 minutes
Course Breakfast, Dessert, Snack
Cuisine American, British
Servings 12 muffins
Calories 285 kcal

Equipment

  • Muffin Tin
  • Small Saucepan
  • Mixing Bowls
  • Wire Cooling Rack

Ingredients
  

Earl Grey Infusion

  • 3 Earl Grey tea bags premium quality for best flavor
  • 1/2 cup whole milk
  • 1/4 cup unsalted butter

Muffin Base

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 2 large eggs room temperature
  • 3/4 cup granulated sugar
  • 1/3 cup light brown sugar packed
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 medium apples preferably Honeycrisp or Granny Smith, peeled and diced small

Streusel Topping (Optional)

  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 tsp ground cinnamon
  • 3 tbsp cold unsalted butter cubed

Instructions
 

  • Heat the milk in a small saucepan until it just begins to simmer (don't boil). Remove from heat, add tea bags, and steep for 10-15 minutes. The milk should become noticeably fragrant and take on a light tan color.
  • Remove tea bags, squeezing gently to extract maximum flavor. Add butter to the warm tea-infused milk and stir until completely melted. Set aside to cool slightly.
  • Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or generously grease each cup.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
  • In a large bowl, whisk eggs, granulated sugar, and brown sugar until light and fluffy (about 2 minutes). Add the cooled tea-infused milk/butter mixture, oil, and vanilla extract. Whisk until smooth.
  • Gently fold in the dry ingredients until just combined – stop mixing as soon as no dry flour pockets remain.
  • Fold in the diced apples, ensuring they're evenly distributed throughout the batter.
  • If making the streusel topping: In a small bowl, combine flour, sugars, and cinnamon. Cut in cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  • Divide batter evenly among prepared muffin cups, filling each about ¾ full. Sprinkle streusel topping over each muffin if using.
  • Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
  • Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For a stronger tea flavor, add 1 teaspoon of finely ground Earl Grey tea leaves directly to the dry ingredients.
Store in an airtight container at room temperature for up to 2 days, refrigerate for 5-6 days, or freeze for up to 3 months.
To make ahead: Prepare the batter up to 24 hours ahead and refrigerate. The tea flavor will actually intensify!
For a lighter version: Replace all-purpose flour with white whole wheat flour, reduce sugar to ½ cup plus 2 tablespoons honey, use only 3 tablespoons of oil and replace the rest with unsweetened applesauce.

Nutrition

Calories: 285kcalCarbohydrates: 37gProtein: 4gFat: 14gSaturated Fat: 4gCholesterol: 45mgSodium: 230mgFiber: 1.5gSugar: 20g
Keyword Earl Grey Muffins, Apple Muffins, Tea Infused Baking, Breakfast Muffins
Tried this recipe?Let us know how it was!