Carrie Vasios
When it comes to Earl Grey tea, you either love it or you hate it. But if you’re a fan, then these muffins are for you. The recipe calls for three tablespoons of loose leaf Earl Grey tea—you’ll want to seek out a blend that’s strong, with pronounced notes of bergamot, so that the flavor really comes through. However, the tea itself isn’t thrown into the batter; instead, we steep it in milk and then incorporate that steeped milk in with the rest of the ingredients. The muffins get their lemon flavor from lemon zest, resulting in a breakfast that’s bright and tasty, with a distinct tea flavor all throughout.
