Earl grey & sultana muffins

Recipe for earl grey & sultana muffins

This article was published by: Matthew

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
These Earl Grey & Sultana Muffins are a delightful twist on traditional muffins. Infused with the fragrant and citrusy flavor of Earl Grey tea, these muffins are bursting with juicy sultanas. The combination of the floral tea and sweet sultanas creates a perfect balance of flavors. These muffins are easy to make and are a great addition to any breakfast or afternoon tea. Enjoy them warm or cold, and savor the unique blend of flavors in every bite.

Keywords: Earl Grey, sultana, muffins, tea-infused, citrusy

Earl grey & sultana muffins details

Earl grey & sultana muffins, recipe Rating: 4.4
Number of votes:107 INGREDIENTS:

Makes 12

450ml boiling water

2 Earl Grey tea bags

120g sultanas

2 eggs

110g butter, melted

375g all-purpose flour

2 tbsp double action baking powder

Pinch of salt

200g castor sugar

 

Method:

1. Pour the boiling water over the tea bags; infuse for 10 minutes. Strain tea onto sultanas and set aside to soak for 1 hour.

2. Strain the tea into a measuring jug and make up to 300ml with additional water, if necessary.

3. Preheat oven at 200 degC. Line muffin tray with paper cups.

4. Sift flours, baking powder and salt into a mixing bowl. Add sugar into the flour mixture. Use a whisk to lightly blend the mixture.

5. In another mixing bowl, combine eggs, tea and melted butter.

6. Make a well in the middle of dry ingredients. Add the wet ingredients and mix just until all the flour is moistened. Fold sultanans into batter. The batter should look lumpy. Do not overmix.

7. Divide batter into 12 muffin cups. Reduce temperature to 180degC and bake muffins for 25-30 minutes or until well risen.

8. Transfer to wire racks to let cool.

Notes:

1. Chewy texture is undesirable in the preparation of muffins. Therefore, only minimum mixing is required to produce tender products. There are two methods in the preparation of muffins, namely the muffin method and the creaming method.

• The muffin method – Dry ingredients and wet ingredients are prepared separately in two mixing bowls. They are then mixed until the dry ingredients are just moistened by the wet ones. This method is easier and faster than the creaming method. However, there is a tendency of overmixing the batter which results in tough texture.

• The creaming method – Fat, sugar and salt are creamed until light and fluffy. Eggs are than added, one at a time. Add liquids and finally fold in flour and baking powder. Mix until just smooth. Although this method is time consuming, possibility of overmixing is actually low.

1. Basic baker’s percentage of muffins:

• Flour 100%

• Sugar 60%

• Baking powder 6%

• Salt 1.25%

• Egg 20%

• Milk 80%

• Fat 30%