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Earl Grey lemon drizzle muffins
Makes: 12
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Earl Grey lemon drizzle muffins
These citrussy muffins are infused with the bergamot flavour of Earl Grey tea. Lovely and light inside, with a crunchy sugar drizzle on top
Makes: 12
Prep time: 20 minsTotal time:
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Nutritional information (per serving)
Calories
260Kcal
Fat
6gr
Saturates
1gr
Carbs
47gr
Sugars
28gr
Fibre
1gr
Protein
4gr
Salt
0.4gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 250-275ml milk
- 8 Earl Grey tea bags
- 300g self-raising flour
- 175g caster sugar
- 1 tsp baking powder
- 5 tbsp sunflower oil
- 1 large egg
- 3 lemons
- 150g granulated sugar
Step by step
Get ahead
The muffins will keep for up to 4 days in an airtight container, or can be frozen.
- Put 200ml of the milk in a small saucepan and bring to a simmer. Put the tea bags in a large mug or small bowl and pour in the hot milk. Stir, cover and leave to infuse for at least 30 minutes. Strain over a measuring jug to collect the Earl Grey-infused milk, pressing the tea bags with the back of a spoon, and top up with cold milk until you have 200ml again.
- Preheat the oven to 200°C, fan 180°C, gas 6 and line a 12-hole muffin tin with paper or silicone muffin cases.
- In a large bowl, stir together the flour, caster sugar, baking powder and a pinch of salt. In another bowl, whisk together the oil, infused milk, egg, and the zest and juice of 1 lemon.
- Pour the wet ingredients into the dry and quickly mix with a fork. Don’t overwork the mixture – it should be a little lumpy. Spoon the mixture into the muffin cases and bake for 14-16 minutes until risen and lightly browned. Cool for a few minutes then transfer to a wire rack, set over a large tray.
- To decorate, pare the zest of 1 lemon; set aside. Stir together the sugar and the juice of 2 lemons, then spoon this glaze all over the tops of the muffins while still warm. Scatter with the pared lemon zest and leave to set and cool fully before serving.