I have a book that I have been making a variety of muffins from, they all have worked out quite well. I decided to try a different base recipe and go the tea-essence route. This batter turned out more spongey than the other base recipe and also I found that it didn’t brown as well while it baked. I will give this muffin recipe one more try before I make a decision on it, in the meantime, I will share the recipe for you to try out. The reviews were good, people liked them. The Earl Grey flavor was very, very subtle, so possibly some more experimenting with that element. Anyway, here we go.
Earl Grey Streusel Muffins adapted from The Food Network Magazine
For the Streusel
2/3 cup old-fashioned oats
2/3 cup light brown sugar
2/3 cup unbleached all-purpose flour
1/4 tsp iodized salt
5 tbsp unsalted butter, cold and cut into small pieces
For the Muffins
2 cups unbleached all-purpose flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp iodized salt
1/4 tsp baking soda
3/4 cup granulated sugar
1 stick unsalted butter, melted
3/4 cup light sour cream
1 tsp pure vanilla extract
1/3 cup strong Earl Grey tea
Preheat the oven to 350 degrees. Prepare 14 muffin tins with paper liners.
For the streusel topping, mix the oats, brown sugar, flour and salt in a large bowl. With your fingers, crumble in the butter and squish between your fingers until a crumbly texture is achieved. Set aside.
For the muffins, in a large bowl, mix the flour, baking powder, cinnamon, salt and baking soda with a whisk. Set aside. In a stand mixer fitted with the whisk attachment, whisk the eggs, sugar, melted butter, sour cream, vanilla and tea until combined. Change the attachment to the paddle attachment and mix in the flour mixture. Divide amongst the prepared tins. Sprinkle the topping over the batter and press down into the batter with your fingers. Bake for 25-28 minutes.