Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup whole milk
- 1 teaspoon Earl Grey tea leaves (finely ground)
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it gently.
- In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground Earl Grey tea leaves. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually incorporate the dry ingredients into the wet, alternating with the milk. Mix just until combined.
- Pour the batter evenly into the prepared muffin cups. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven, let cool on a wire rack, then dust with powdered sugar before serving.
Notes
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- To keep the cakes soft and fresh longer, place a slice of bread in the storage container.
- Dust with extra powdered sugar or garnish with edible flowers for presentation.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg