Description
Cherry Earl Grey muffins, infused with aromatic Earl Grey tea and juicy cherries. Perfect for breakfast, brunch, or a treat!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup strong brewed Earl Grey tea, cooled
- 2 Earl Grey tea bags
- 1 cup fresh or frozen cherries, pitted and halved (if using frozen, do not thaw)
- Powdered sugar, for dusting (optional)
Instructions
- Infuse the Sour Cream: In a small bowl, combine the sour cream with the contents of the two Earl Grey tea bags. To do this, carefully cut open the tea bags and empty the tea leaves into the sour cream. Stir well to combine. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to an hour for a stronger flavor).
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Add the Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the Earl Grey infused sour cream and cooled Earl Grey tea, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter.
- Fold in the Cherries: Gently fold in the pitted and halved cherries. Make sure the cherries are evenly distributed throughout the batter.
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the tin well.
- Fill the Muffin Cups: Fill each muffin cup about 2/3 full with the batter.
- Bake: Bake for 18-20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Dust with Powdered Sugar (Optional): Once the muffins are completely cool, you can dust them with powdered sugar for a pretty presentation.
- Serve: Serve the muffins warm or at room temperature.
- Store: Store the muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze them for longer storage. To freeze, wrap the muffins individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months. To thaw, simply let them sit at room temperature for a few hours.
Notes
- For a stronger Earl Grey flavor, infuse the sour cream for a full hour.
- Do not overmix the batter, as this can lead to tough muffins.
- If using frozen cherries, do not thaw them before adding to the batter.
- To prevent cherries from sinking, toss them with a tablespoon of flour before folding them into the batter.
- These muffins are delicious with a cup of tea or coffee.
- See “Tips and Variations” section for substitutions and additions.
- Prep Time: 20 minutes
- Cook Time: 20 minutes