These healthy Earl Grey muffins are for tea and coffee lovers alike. I enjoy the taste of tea but can hardly function without a massive cup of coffee in the mornings – pairing these moist and airy muffins with my a.m. caffeine jolt gives me the best of both worlds! These whole wheat muffins are beautifully specked with flecks of Earl Grey (seriously, check out that texture), and the lemon zest and cardamom combine to fill your house with the most comforting aromas. Free of refined sugar and made with Greek yogurt, they also happen to be a wholesome morning treat.
These muffins were inspired by Bon Appetit’s Earl Grey yogurt cake, which I adore. Much like these muffins, the cake is fragrant and almost reminiscent of a lemon poppyseed loaf. As easily as I could eat a slice of that cake for breakfast every day, I wanted to create something with whole wheat and unrefined sugar. If you haven’t used whole wheat pastry flour before, I highly recommend it! It’s milled from a softer wheat than normal whole wheat flour, so the result is light and airy — don’t let any past encounters with dense whole wheat baked goods scare you off. Whole wheat pastry flour has been a staple in my kitchen ever since I learned about it. I’m never turning back! (I’d be remiss here not to thank Monique at AmbitiousKitchen for her always on-point healthy baking recipes, which helped inform my own.)
A close-up shot, in case you weren’t convinced that you should make these as soon as possible:
If you make these healthy Earl Grey muffins, please let me know what you think! And if there are other recipes like the Bon Appetit one that you wish were in muffin form, drop a comment below. Baking season is almost upon us, so keep me posted on all your healthy baking wishes!Print
Healthy Earl Grey Muffins with Honey and Lemon
These healthy Earl Grey muffins are specked with flakes of tea leaf and so fragrant. Enjoy with a cup of tea… or coffee!
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 12 muffins 1x
- Category: Baked Goods
- 1 3/4 cups whole wheat pastry flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cardamom
- 4 Earl Grey teabags
- 1 cup plain Greek yogurt (non-fat or whole milk will work)
- 1/4 cup olive oil (or melted butter)
- 1/2 cup honey
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1 tbsp 2 percent milk (or almond milk, half-and-half, or even water)
- Zest of 1 lemon
- Pre-heat oven to 350 degrees. Spray a 12 cup muffin tin with non-stick spray and set aside.
- In a medium bowl, gently whisk together flour, baking soda, salt, cardamom, and the contents of the teabags. Set aside.
- In a large bowl, combine the yogurt, olive oil, honey, egg, vanilla, milk, and lemon zest.
- Add your dry ingredients to your wet and mix until just combined.
- Divide your batter evenly among muffin cups and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
- These muffins will stay fresh in an air-tight container on the counter for 2-3 days, and in the fridge for a couple days afterwards.
- The tea flavor does grow stronger as the muffins sit. I don’t mind this, but if you prefer to avoid this you could freeze the leftover muffins after a couple days.
- Serving Size: 1 muffin
- Calories: 163
- Sugar: 12.2 g
- Sodium: 166 mg
- Fat: 5.1 g
- Saturated Fat: 0.8 g
- Carbohydrates: 26 g
- Fiber: 2.8 g
- Protein: 4 g
- Cholesterol: 16.3 mg
Keywords: muffins, healthy baking