Earl Grey White Chocolate Chunk Muffins

I've been dreaming of these decadent muffins for quite some time - Earl Grey white chocolate sour cream based muffins. I've mentioned before how I have this Earl Grey obsession. I want to try it in everything! (Next an Earl Grey creme brulee, mmm.)

Once the muffins were baked I was so very eager to try one. It didn't taste quite like the lemon poppy seed muffins that uses the same base. I know the flavours are totally different but something was still not the same. I thought it might just be that I replaced some of the all purpose flour with whole wheat. But then my boyfriend tried them and he immediately picked up on it - I forgot to add the sugar. Durr. They were still good though and the white chocolate helped to make up for the missing sugar. I have to make these again though, with the sugar, to truly satisfy my craving.

You might also like:
Orange Berry Muffins
Snickerdoodle Muffins
Peanut Butter Chocolate Chip Scones
Earl Grey Madeleines

Earl Grey White Chocolate Chunk Muffins
Adapted from Baking From My Home To Yours

2/3 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground Earl Grey tea (or more if you dare)
3/4 cup sour cream
2 large eggs
1 teaspoon pure vanilla extract
1 stick (8 tablespoons) unsalted butter, melted and cooled
3/4 cup white chocolate chunks

Center a rack in the oven and preheat the oven to 400F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.

In a large bowl, whisk together the sugar, flour, baking powder, baking soda, salt, and ground Earl Grey tea. In a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - a few lumps are better than over mixing the batter. Stir in the white chocolate chunks. Divide the batter evenly among the muffins cups.

Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.