I’m a bit tea obsessed. I need my daily morning coffee, but in the afternoon or after dinner, it’s tea I want. I’m drinking one as I write this :)
Green, white, black tea, it doesn’t matter. If it’s tea, I’ll drink it. Sometimes I like it with a touch of milk, sometimes without, depending on what it is.
You can tell buy this shelf that we are both big tea drinkers. Adore Tea loose teas are my favourite and that’s also where I got our individual, insulated tea infuser mugs. (bottom left)
Some of my favourites are Earl Grey (has to be loose leaf not tea bags) Twinings Lemon Scented Tea (I have been drinking this since high school) Adore Tea Lime and Coconut Sencha and peppermint tea. I’m going to have to restock my Adore Tea supplies when I’m back home in September.
I am pretty fussy about how I have my tea. I don’t mind just a basic black tea bag but I hate it when someone makes you a tea and just dips the tea bag in a few times then takes it out. It needs to steep people!
My other tea pet hate is when people put the milk into the mug while the tea bag is still in there. I don’t know what it as about that, but it not only ruins the taste for me but also just irrationally drives me crazy. I do have milk based issues though.
The water also needs to be at the right temperature and shouldn’t be boiling especially for green or white teas.
You may have seen this in the background of some of my photos. It’s called an air pot and is often used in Asia instead of a kettle. I love that it has temperature controls on it so that water is the perfect temperature for tea. It can be a bit of a pain when you want to fill up a big pot to boil pasta or something though as it pours much slower than a conventional kettle.
I’ve already warned Key that I plan to take it with us when we move on and that I also plan to use it in conjunction with a kettle.
These muffins are lightly flavoured with earl grey tea and have a crumbly, sweet topping. The muffins themselves aren’t too sweet because the brown sugar in the topping is where you are getting your main sugar hit from.
The batter and resulting muffin is a lovely ‘cup of tea’ colour.
Oops…made a mess. I do that a lot.
The crumble topping should be thick and almost paste like when you mix it up.
Crumble it over the batter in the muffin tin. Be generous with it :)
Let the muffins cool completely in the tin. The crumble will firm up and get crunchy as they cool.
And of course, they taste great with a cup of tea :)
Earl Grey Muffins with Crumbly Topping
Ingredients – Makes 6 standard sized muffins
For the muffins
- 1 earl grey tea bag or 1 tbs earl grey loose leaf tea (I used loose leaf)
- 1 cup self raising flour
- ¼ cup brown sugar
- 1 egg at room temperature, lightly beaten
For the crumbly topping
- ½ cup brown sugar
- 1/3 cup plain flour
- ¼ cup melted unsalted butter
- Preheat the oven to 180°C and grease 6 cups only in a standard sized 12 cup muffin pan.
- In a small mug or bowl, steep the tea bag or tea leaves in ½ cup hot water. Let it steep for 5 minutes, you want a nice strong brew. Strain if using tea leaves.
- Combine the flour, sugar, egg and brewed tea in a medium mixing bowl. Mix until just combined, don’t overwork the batter.
- In a different mixing bowl, mix together all of the topping ingredients. You should end up with a thick, almost paste like consistency.
- Fill the 6 greased muffins wells with the muffin batter so that they are about ¾ full.
- Crumble even amounts of the topping over the muffin batter.
- Bake in the preheated oven for 12-14 minutes or until the batter is cooked through.
- Let the muffins cool completely in the tin. The crumble will firm and get crunchy as they cool.
- Carefully remove from the tin to ensure no crumble breaks off.
- These muffins don’t keep very well because of the low fat content in the batter. Best eaten on the same day as they are made. (no problems there)