Is there a better way to return to blogging than with a recipe? I think not. Especially considering that it might be some of the best muffins I have ever baked. They include a special ingredient, and that ingredient is tea. Yes you read that right. Tea.
Earlier this year I was chosen as a rep for the UK based tea brand Bluebird Tea Company, and my job as a rep (besides drinking delicious tea) is to try to come up with a monthly recipe involving or complimenting one of their teas.

I feel like I can hear your brain go "BRING ME THE MUFFINS!" so I'll stop writing and get on with the recipe.


Chocolate Digestive Muffins/Cupcakes:

(12 big muffins or cupcakes.)

What you will need:

  • 2 eggs
  • 1 ½ dl sugar
  • 1 tsp of vanilla sugar/essence
  • 100 g of butter ( I used plant based margarine)
  • 2 dl of Almond - Hazelnut milk ( It gives a slightly toasted taste, but any milk will do.)
  • 4 dl of flour
  • 2 tsp of baking soda
  • ¼ tsp salt
  • 50 g of dark chocolate (or milk chocolate if you prefer a sweeter taste.)
  • 2 tsp of Chocolate Digestives Tea from Bluebird Tea Company ( or any tea of your liking. I highly recommend this tea though. It smells amazing and it is so good I ignored my dairy intolerance to drink/eat it. Note: there is dairy and gluten in the tea.)


First of all I recommend using a muffin tray to make sure the muffins/cupcakes get the ideal shape and form.

  1. Preheat your oven to 200 degrees celsius.
  2. Mix eggs, sugar and vanilla sugar/essence until stiff. (Sort of.)
  3. Warm the milk. When warm infuse the tea into the milk by using a tea bag or have it loose and strain it after 10 minutes.
  4. Add melted butter and milk.
  5. Mix flour, baking powder and salt into the mixture. (A little bit at the time.)
  6. Add your chocolate. I used a dark 70% cocoa chocolate and cut it into pieces. The dark chocolate gives a slightly bitter taste, balancing out the sweetness a bit.
  7. Fill the mixture into the cups. Fill them until they're about 3/4 full.
  8. Put them in the oven. They'll take about 10-15 minutes depending on the size of your muffins and your oven. Keep an eye on them after 10 minutes. With some ovens it might take 20 minutes. They are done when they reach a golden shade.
  9. Allow them to cool while you break into a dance, drink a cup of tea or press play on a Harry Potter Movie.
  10. If you do not wish to make them into cupcakes, this is the time you start eating them. Warning: cats might try to steal some, and I assume dogs will try as well. Partners and family will most definitely try to steal some, so make sure there are some left for you.

If you want to make cupcakes, this is the topping I used. I only made 1/3 into cupcakes as I am able to fit more muffins into my stomach than cupcakes.

Cream "Cheese" Icing:

  • 100 g of Plant based cream "cheese" (Oatly). But any preferred cream cheese will do.
  • 25 g of butter.
  • 4-5 dl of icing sugar.
  • 1 tsp of vanilla sugar/essence.

If you want icing on all 12 of them I suggest doubling this recipe to make sure you get enough icing. Make sure to have enough icing sugar as you might need more than the recipe says depending on what type of cream cheese you use.

Mix cheese, vanilla sugar/essence and room temperature butter. Add the icing sugar gradually until you get your preferred thickness. Use a piping bag or spread it evenly on top of your cupcakes. Decorate with crushed digestive and shredded (dark) chocolate.



Psst! With the code swagteabird21 you will get 20% off your first purchase from Bluebird Tea Company. (On all tea.)