Muffins are always a good choice for a snack or breakfast, especially this earl grey coconut muffin recipe!
I think my favorite tea flavor has got to be earl grey. I had never even had this flavor until about a year ago!
Made with an earl grey infused muffin, desiccated coconut, and an earl grey infused glaze to top.
How to Get the Coveted Tall Muffin Top
If you've ever eaten a muffin before, you know that there is a coveted tall domed top that muffins will get when they bake.
Now obviously this isn't detrimental to the outcome of the taste of the muffin itself, but it is quite the accomplishment! Any muffin recipe can achieve this dome if you follow these steps!
- Bake the muffins at a high enough temperature
- The muffin batter needs that super high heat to really rise up fast when baking!
- The high heat will allow the outside of the muffin to cook quickly, but the inside still has time to rise up and out, resulting in a beautiful domed top.
- Refrigerate your batter before baking
- Now this is totally not necessary, like I said before. BUT if you are looking for a beautifully domed top, chilling the batter overnight in the fridge will do that for you!
- Because this recipe includes baking powder, when you add a liquid to baking powder, it starts to activate it. Then when you place your batter in the fridge, over night the baking powder slowly creates air bubbles in the batter. When you go to bake it the next day, it has much more rise to it than if you just baked it right away after mixing, thus the domed top!
How to Make Earl Grey Coconut Muffin Recipe
- In a microwave safe bowl or mug, warm ⅓ cup of milk. Add 1 tablespoon of earl grey loose leaf tea in a steeper or bag in the milk and let steep for 10 minutes.
- In a medium sized bowl, combine the 3 tablespoons of melted butter, ¼ cup oil, and ⅔ cup sugar. Whisk to combine.
- Whisk in 2 eggs.
- Add 1 teaspoon of vanilla extract. Remove the tea leaves from the milk and add to the bowl. Whisk to combine.
- Add 1 cup of flour, ½ teaspoon of salt, ½ teaspoon of baking powder, and ⅔ cup of desiccated coconut. Whisk to combine.
- Line a muffin pan with 8 liners and fill ¾ full.
- If using the same day, preheat the oven to 375 and bake for 18-20 minutes or until the top springs back when touched.
- If using for a different day, refrigerate until use. Preheat oven to 375 and bake for 30-32 minutes.
- To prepare the glaze, heat ⅛ cup of milk in the microwave. Steep 1 tablespoon of earl grey tea in the milk for 5 minutes, or until the milk turns a brownish color. Discard the tea leaves.
- Add 1 cup of powdered sugar to the milk and whisk to combine. Drizzle the muffins with the glaze and top with extra coconut.
Earl Grey Coconut Muffin Recipe
- ⅓ cup milk, warmed
- 1 tablespoon earl grey tea
- 3 tablespoon butter, melted
- ¼ cup oil
- ⅔ cup sugar
- 2 eggs, room temperature
- 1 cup flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ⅔ cup desiccated coconut
Earl Grey Glaze
- 1 cup powdered sugar
- 1 tablespoon earl grey tea
- ⅛ cup milk
- In a mug or microwave safe bowl, heat the milk. Add the earl grey tea leaves and let steep for 10 minutes.
- In a medium sized bowl, add the melted butter, oil, and sugar. Whisk to combine.
- Add the room temperature eggs and whisk to combine into the sugar. Add the vanilla extract.
- Remove the tea leaves from the milk and pour the milk into the batter bowl. Whisk to combine.
- Add the flour, salt, baking powder, and coconut and mix to combine.
- Preheat the oven to 375.
- Line a muffin tray with 8 liners, and fill each one ¾ full.
- If using same day, bake for 18-20 minutes, or until the top springs back when touched. If using a different day, refridgerate until use. Bake for 30-32 minutes, or until the top springs back when touched.