Earl Grey Tea Muffin Recipe


Sometimes you just need a little something to make it through til lunch, or perhaps a little pick up mid afternoon to see you through til tea time. My two favourite things to turn to at such times are earl grey tea and a muffin.  Whilst finding recipes for our latest bento adventures, I cam across this outstanding recipe for Earl Grey Tea Muffins! My favourite things in one yummy package. At 120 calories for a standard sized muffin they are the perfect break time treat. Not only that, but they’re very cheap to make. Please check out Just Bento for this recipe and lots of amazing Japanese and non- Japanese bento recipes, but I have included the recipe here

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.

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


I didn’t have buttermilk, so used the milk and vinegar and they were delicious, they taste just like a cup of milky earl grey. The toddler approves of them too!

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12 thoughts on “Earl Grey Tea Muffin Recipe

  1. I get the feeling that you could sub yoghurt for the soured milk/buttermilk. I will use my non-dairy kefir and am going to use flax eggs to replace the eggs and see if I can’t veganise these babies…I mean if they are toddler approved…they are IN! I love Earl Grey tea. It’s one of those flavours that people either love or hate. I love it, my sister HATES it 😉

      • I will sub in some thick date paste (adding a little more flour to compensate) and see if that adds to the flavour and nutrition (dates are full of iron and fibre to boot)…caramel Earl Grey tea muffins anyone? And how about adding some chocolate sweet potato icing to them and turning them into healthy cupcakes that the toddler will snatch and run 😉

      • And I BET the toddler adores it. You could even sub in pumpkin and spoon it into that open mouth knowing that it is healthy. Does the recipe have date paste? You can always sub it for sugar if you want higher iron and fibre and less sugar 🙂

      • Date paste is REALLY easy to make yourself. All you have to do is get some dried dates (forget medjool, just get cheap ones) and pour boiling water over them and let them sit and soak up the water till they are very soft then I just throw them into my blender but as they are so soft you could use an immersion blender, a food processor even a potato masher (if you have nothing else) to make a thick paste. It tastes like caramel and I use it instead of sugar and honey. I make my nondairy kefir with homemade sesame milk and add date paste to it to feed the kefir. You can buy it but it is very expensive compared to how cheaply you can make it yourself at home and if you make it really thick it makes a lovely spread on toast. You can also cook apples (or other fruit) and dates together till very thick and use that in the same way DELISH 🙂

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