Morning loves! I’ve been holding onto this recipe a bit…tweaking until it was just right. Most of the chamomile muffins out there have chunks of chamomile tea in them…which neither my kids nor I liked. At all. And if you try to soften the chamomile before adding it to the batter it will tinge the batter a drab color. Not into it. At the same time I was futzing with this recipe I was working on another one using pink peppercorns. Same problem…nobody wants a big, hard bite of pink peppercorn. The solution? Throw the chamomile + sugar in a high-speed blender and blitz until fine. It gently scents the batter without the unwieldy chunks of chamomile.
These are perfect for brunch…a quick breakfast…something elegant…or just a breakfast with nice people. Nothing wrong with that. Basically, anytime you want to celebrate citrus. Perhaps paired with a lemon-vodka number? Then you definitely want to call it brunch so you can drink before noon.
Before We Get Started:
- Make sure your blender is absolutely dry before grinding the sugar + tea or it is an absolute pain in the arse to get out of there. Also, the blender will blitz the granulated sugar into powdered sugar. Don’t fret. You’re doing it right.
- If you can’t be bothered with Meyer lemons, just sub in regular lemons. NBD.
- I absolutely love Mighty Leaf Chamomile Citrus Tea…this isn’t sponsored…it’s just my fav and in my house at all times. This is the tea I used for these muffins.
- For the photos, I decorated the muffins post-glaze with a sprinkle of tea. This looks really cute…but in reality, it doesn’t taste that great…in my humble opinion. When making them for us, I would not use the chamomile on top. If I was serving these for an elegant brunch, I would.
Let’s make some muffin magic, shall we?
Meyer Lemon Chamomile Muffins
Makes 14 Regular-Sized Muffins
For the Muffins
- 1 cup granulated sugar
- 2 teaspoons loose chamomile tea
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1/4 cup whole milk, room temperature
- ¼ cup fresh squeezed lemon juice
- 2 tablespoon lemon zest
- 2 cup all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- ¾ teaspoon cinnamon
- ¼ teaspoon cardamom
- ¼ teaspoon nutmeg
Optional: Squeeze fresh lemon and sprinkle a pinch sugar on the tops of the muffins prior to baking. It gives an extra pop of lemon flavor + it makes a slightly crunchy crown, which I love.
For the Glaze
- 1 ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon milk
- 1 chamomile tea bags (optional for the tops)
- Preheat oven to 375 degrees F. Place a rack in the top third of the oven. Line a muffin tin with muffin liners or spray with nonstick cooking spray.
- Place the sugar + 2 teaspoons of chamomile tea in a high-speed blender and grind until the chamomile is reduced to small flecks.
- In a large bowl whisk together your granulated sugar (with the chamomile in it), vegetable oil, eggs, sour cream, milk, lemon juice and zest until well blended.
- In a medium bowl whisk together the all-purpose flour, baking powder, baking soda, sea salt, cinnamon, cardamom and nutmeg. Add the dry ingredients to the wet ingredients and mix until barely blended.
- Scoop the batter into the muffin liners and filling until just barely ¾ full. Squeeze some lemon over the top and sprinkle with sugar + cinnamon if you’re feeling it. Let the muffins sit for 15 minutes before putting in the oven…this will help them get a nice crown. Bake for 15 minutes in the top third of the oven or until a toothpick comes out clean. You want the tops to be puffed up and slightly golden. For best results, bake one tin at a time and rotate midway through baking
- Let cool in the muffin tin for about 10ish minutes, then use a butter knife to help get them out to finish cooling on a rack. While cooling, in a small bowl whisk together powdered sugar, lemon juice and milk. Drizzle glaze over the muffins. If you’d like, sprinkle chamomile tea over the tops. Note, the tea looks pretty…but I’m not jazzed on biting into the tea bits as noted above. Store airtight at room temperature…they’ll keep for a couple of days.
- Be sure to tag me @displacedhousewife #displacedhousewife so I can see your muffins!!
On My Mind
- It’s hella raining in California and it’s amazing. Lakes are getting full…rivers are running…my skin looks dewy. All is good in the world.
- I am SOOOOOOO excited to tell you guys that I worked on a feature for Bake From Scratch magazine. It’s coming out Holiday 2017 and includes six recipes: cakes, loafs, madeleines, cookies and scones. I spent all day in LA this past Thursday with the Bake From Scratch team, an amazing photographer + his assistant and they worked magic. The pictures are GORGEOUS. I wish I could show you all now…but tuck this away for next fall…we have a ton of holiday baking to look forward to!
- Wishing you all a wonderful week!!