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Earl Grey Tea Muffins

Earl Grey Tea Muffins

Recipe by Liz Sempervive, Executive Chef of the Millstone Café 

N. C. Wyeth (1882 - 1945), The Recipe Book, 1933, oil on canvas. 48 1/8 × 52 1/8 in. Bequest of Carolyn Wyeth, 1996
Ingredients:

all purpose flour

2 cups

kosher salt

1 1/2 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

eggs

white sugar

1 1/4 cups

sour cream

1 cup

earl grey tea, loose

1/4 cup

vanilla extract

2 tsp

vegetable oil

1 cup

turbinado sugar

3 Tbsp


Steps:

  1. Set oven to 325 degrees.
  2. Grease your muffin tin with butter or some cooking spray.
  3. Whisk all the dry ingredients together in a bowl (2 cups flour, 1 1/2 tsp salt,  1/2 tsp baking powder, 1/2 tsp baking soda), set aside.
  4. Add eggs and white sugar to a bowl and whisk for one minute, until the eggs are light, yellow and fluffy. Add the sour cream, earl grey tea, and vanilla extract to the egg/sugar and stir to combine the mixture. Now, stream into this mix the vegetable oil and whisk. Once everything is combined, add the DRY INGREDIENTS to the WET INGREDIENTS.
  5. Stir to combine the wet and dry ingredients. DO NOT OVERMIX.
  6. Using a scoop, measure the batter into each muffin cup. Pour enough batter in to fill the cup 3/4th of the way up. Once all the cups are filled, sprinkle a good amount of sugar in the raw on top of the batter (you might need more than 3 Tbsp).
  7. Bake in oven until they test clean—about 20 minutes. Check them at 15 minutes.
  8. After they are done, let them cool before removing them from the muffin tin. Store in an airtight container and check quality every day.

**(recipe was adapted from Bon Appetit: Earl Grey Tea Yogurt Cake)

 

Liz Sempervive is the Executive Chef of the Millstone Café and Catering at the Brandywine River Museum of Art. She hopes to bring nourishment to everyone through her scratch cooking, classic dishes and rustic cuisine. Chef Liz is passionate about food accessibility and supporting our local food systems. She believes that collective healing begins with sharing a meal between friends. Her accomplishments include being awarded "Best New Chef, 2019" in Main Line Today magazine and participating as a contestant on Food Network’s Chopped