We’re in the heart of the holiday season, but I’ll be honest—I haven’t quite caught the festive bug this year. There’s a lot happening in the world, and the usual holiday cheer hasn’t fully arrived for me. That said, I still plan to bring warmth and comfort to the season through food. Cooking has a unique way of bringing people together and lifting spirits, so I’ll be making things cozy in the kitchen. Who knows—maybe the jingle will find me yet.
Beyond the holidays it’s winter for those in the Northern Hemisphere, and cold weather always makes me reach for tea. If you asked my favorite, I’d say a warming chai, and I do have a chai recipe in the works. For this recipe, though, I’m using another classic: Earl Grey.
I grew up loving London Fogs—Earl Grey brewed with warm milk and a hint of vanilla. That comforting combination inspired these muffins: why not transform a simple, wholesome tea into a slightly indulgent treat? If you want to gild the lily, make a pink cinnamon-vanilla frosting: whip a few tablespoons of vegan butter with vanilla, cinnamon and powdered sugar until smooth and spreadable. It’s decadence, but perfectly acceptable during the holidays.
Originally I planned to make Earl Grey cookies, but I didn’t want the extra fuss—so muffins it was. This recipe is intentionally simple: there’s no need to mix wet and dry ingredients separately or fuss with a flax egg if you don’t want to. I threw everything in a bowl and it worked perfectly. Consider it a reminder that sometimes we overcomplicate things, and sometimes the simplest approach is the most satisfying.
So preheat your oven and make a batch of these fragrant muffins. Pair them with a cup of tea, or enjoy them on their own.
I hope you enjoy the recipe. If you make them, feel free to leave a comment or share your photos—I’d love to see your recreations. One love,
A.J.
Earl Grey Muffins
Pin Recipe
10 mins
23 mins
33 mins
Baked Goods, Dessert/Snack, Pies and cakes
Vegan
8 Muffins
Ingredients
- 3 tea bags organic Earl Grey
- 1/3 cup raw cane sugar
- 3/4 cup non-dairy milk
- 2 tbsp ground flax seeds
- 1/4 cup vegan butter melted (or vegetable/coconut oil)
- 1/2 cup agave
- 1 tsp vinegar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1 3/4 cup flour
Instructions
-
Preheat the oven to 175°C (350°F). Open three organic Earl Grey tea bags and combine the tea leaves with the raw cane sugar in a blender. Pulse until you have a fine powder—this infuses the sugar with the tea flavor.
-
If you prefer, make a flax “egg” by mixing 2 tablespoons ground flax with about 4 tablespoons water and letting it sit for 5 minutes. Alternatively, you can proceed without a separate flax egg. In a bowl, whisk together the flax seeds (or the prepared flax egg), non-dairy milk, melted vegan butter (or oil), agave, vinegar and vanilla extract. Let the mixture rest for 5 minutes so it thickens slightly.
-
Add the blended Earl Grey sugar, baking powder, baking soda and flour to the wet ingredients. Whisk until you have a smooth, thick batter. Grease a muffin tin or line with liners and divide the batter evenly among 8 muffin cups. Bake for about 23 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and let the muffins cool before serving. Enjoy!