Earl Grey + Lavender Tea Muffins

Earl Grey + Lavender Tea Muffins | rock + paper + skillet

When my husband and I were in Seattle this past fall for our 11th-anniversary trip (yep, 1 year late on the intended 10th anniversary trip…) I fell in love with the most incredible chilly-weather drink at the Public Market: the London Fog Latté. I fell HARD. Like we were in Seattle for less than 48 hours and I had one both mornings, the second one minutes before we headed to the airport! I’ve recreated it several times back in NYC and I’m STILL enjoying it now in May since Mother Nature is holding on to winter with an unusually strong grip this year. I HAD TO WEAR A PUFFER COAT TO SCHOOL DROP OFF ON TUESDAY. No thank you Madam. NO THANK YOU.

Earl Grey + Lavender Muffins | rock + paper + skillet

But this is not a recipe for a London Fog. Nope. I wanted something WITH my tea. A little nibble. A nosh. Not from a box. No, something baked and warm and light. But not too sweet. So I took all of the best parts of a London Fog – Earl Grey tea, milk and vanilla – added some lavender for fun and baked it all into 12 perfect little Earl Grey + Lavender Tea Muffins. And I LOVE how they turned out! Added bonus: I used Bob’s Red Mill Gluten-Free 1:1 Baking Flour so they’re, well, gluten-free. (Though you wouldn’t know it.) The Earl Grey and lavender play oh so nicely together, giving the muffins a subtle warmth without either ingredient overpowering the other. Sweet without crossing over into cupcake territory.

Earl Grey + Lavender Muffins | rock + paper + skillet Earl Grey + Lavender Muffins | rock + paper + skillet

With Mother’s Day just a few days away these Earl Grey + Lavender Tea Muffins would be a show-stopping addition to a breakfast or brunch or afternoon tea! Right out of the oven they’re warm and fluffy and begging for a generous dollop of Earl Grey Honey Butter. OH THE HONEY BUTTER. Try not to eat that with a spoon! I dare you! Want something a bit fancier? Let the muffins cool slightly and you can take them to dessert status with the Lavender Glaze. For now I’m going to enjoy one with an afternoon cup of tea – most likely Earl Grey – while the chilly temps still linger. And on Mother’s Day I might share them with my family. I said MIGHT…

Earl Grey + Lavender Muffins | rock + paper + skillet

A few notes about lavender: When cooking with it make sure you buy “culinary lavender.” The dried lavender you find at the craft store is not meant to be ingested! Something about pesticides. Ew. I found my bottle at Target in the spice section (score!) but I’ve seen it at Walmart and of course on Amazon, in various quantities. I don’t cook with lavender all that often so if you need to justify adding another spice to the rack like I did then the culinary stuff works just as well as the craft type in candles, sachets, bath bombs, etc. Do I smell a new project?!

Earl Grey + Lavender Tea Muffins

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Category: breakfast, brunch, quick bread, snack, muffins

Yield: 12 muffins

Serving Size: 1 muffin

Calories per serving: 179

Fat per serving: 9

Saturated fat per serving: 5

Carbs per serving: 24

Protein per serving: 2

Fiber per serving: 1

Sugar per serving: 8

Earl Grey + Lavender Tea Muffins

All the qualities of a London Fog Latté in muffin form! These tea muffins use a light hand with the sugar so they're perfect for breakfast or an afternoon treat with tea. Add the lavender glaze and they’re a gorgeous addition to your brunch table. Want more of that Earl Grey flavor? The longer you steep the tea bags in the milk the deeper the flavor.

Ingredients

EARL GREY + LAVENDER TEA MUFFINS

1/2 cup unsweetened vanilla almond milk

2 Earl Grey tea bags

2 teaspoons dried culinary lavender

1/2 cup unsalted butter, room temperature

1/2 cup granulated sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 1/2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour

1/2 teaspoon kosher salt

1 tablespoon baking powder

EARL GREY HONEY BUTTER

1 Earl Grey tea bag

4 tablespoons unsalted butter, softened

1 tablespoon raw honey

LAVENDER GLAZE

1/2 cup confectioners’ sugar

3-4 teaspoons unsweetened vanilla almond milk

1 teaspoon, dried culinary lavender

Instructions

Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners (I love the parchment ones) and set aside.

Warm almond milk in a small saucepan until hot but not boiling. Remove from heat and add tea bags. Steep for a minimum of 15 minutes and up to an hour, until the milk turns a light brown color and cools. The longer you steep the tea the more flavorful milk you’ll get. Squeeze the tea bags into the milk. Discard tea bags, set infused milk aside.

In a small bowl add the lavender and, using the back of a wooden spoon, pulverize the lavender until it breaks down into a rough ground powder. If you want it super fine send it through a food processor or spice grinder. I just wanted one less appliance to clean.

In a stand mixer fitted with the paddle attachment beat the butter, sugar and pulverized lavender until pale and fluffy. Add eggs, almond milk and vanilla. The mixture might look “broken” or chunky. Don't worry - t’ll smooth out once the dry ingredients are added.

Add the flour, salt, baking powder and mix just until incorporated. Don't overmix or the muffins will be tough.

Scoop the batter into the lined muffin tins, filling each cavity about 3/4 of the way full. Bake for 18-22 minutes or until the tops are golden and a toothpick inserted into there center of one comes out clean. Serve warm or room temp with compound butter. If using glaze cool muffins before glazing.

To make the honey butter:

Open the tea bag and measure out 1/2 teaspoon of tea leaves. Mix the tea leaves into the softened butter. Add honey. Stir or whisk until fully incorporated. Refrigerate until ready to use. Pull the compound butter out of the fridge at least 15 minutes before serving to soften.

To make the glaze:

Mix confectioners’ sugar, almond milk and 1/2 teaspoon of lavender in a small bowl until the glaze is smooth. Either spoon the glaze over the cooled muffins or dip the top of each muffin into the glaze until coated. While the glaze is still wet sprinkle each muffin with more dried lavender.

Notes

The nutrition information does not include the compound butter or glaze.

http://rockpaperskillet.com/2017/05/11/earl-grey-lavender-tea-muffins/

Earl Grey + Lavender Tea Muffins | rock + paper + skillet

Happy Mother’s Day to you and yours!

xoxo,
maggie

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