Earl Grey, Lemon, and Honey Breakfast Muffins
Prep Time: 10 minutes mins
Cook Time: 14 minutes mins
Total Time: 24 minutes mins
The best muffin for dreary winter days! These Earl Grey, Lemon, and Honey Breakfast Muffins are like your favorite cozy mug of tea. Sweet, floral, lemon-y, and just SO. GOOD.
¾ cup whole milk 1 earl grey tea bag 2 ½ cups all purpose flour 2 ½ teaspoons baking powder ⅝ teaspoon baking soda ¾ teaspoon salt ¾ teaspoon lemon zest ½ cup honey ½ cup vegetable oil 2 large eggs 2 teaspoons lemon juice honey, to serve
Heat oven to 350 degrees F.
Line a muffin tin with paper liners or spray with baking spray. Set aside.
Combine milk and tea bag in a small sauce pan.
Bring just to a boil.
Remove from heat and cover.
Let stand 3-5 minutes.
Discard tea bag.
Set milk aside to cool.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
In a small bowl, whisk together honey, vegetable oil, eggs, and lemon juice.
Whisk in cooled milk.
Pour wet ingredients over dry ingredients.
Whisk until mixed. Do NOT overmix.
Use a 3 Tablespoon cookie scoop to portion the batter into the muffin cups.
Bake until golden brown, about 14 minutes.
Do NOT over-mix the batter.
Be sure to set a timer when you're steeping the tea. You don't want to over-brew it!
Fresh zest and fresh lemon juice work best in this recipe.
If you don't have cupcake papers, you can grease the muffin pan.
A cake tester or toothpick is a great way to check if these muffins are baked!
If you opt not to serve these muffins with honey, increase the amount of honey in the recipe to 2/3 cup.
Serving: 1 muffin Calories: 240 kcal Carbohydrates: 33 g Protein: 4 g Fat: 11 g Saturated Fat: 2 g Polyunsaturated Fat: 6 g Monounsaturated Fat: 3 g Trans Fat: 1 g Cholesterol: 33 mg Sodium: 310 mg Potassium: 68 mg Fiber: 1 g Sugar: 12 g Vitamin A: 70 IU Vitamin C: 1 mg Calcium: 76 mg Iron: 2 mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.