chamomile butter muffins recipe Vegetarian

Chamomile Butter Muffins

I can’t pick up the newspaper these days without feeling like crying. I feel totally afraid, confused, and angry, but also paralyzed as to what to do. In a nutshell, I am a nervous wreck. I am sure many people in this country and around the world feel the same way. But, as I am reading about today’s fight over Hamilton,  I can’t help but feel like everyone has gone a little hysterical. So, I have decided that am going to take a 48 hour breather from all media, Twitter, etc. Some nice walks, talks with friends, and muffins in bed with a hot cup of tea will hopefully help me to recalibrate and get my wits about me again to figure out how to fight back against all this madness.

Sorry for the political post, but talking about anything else just seems stupid to me right now. Happy weekend everyone. Cheers to all things that make us feel comforted in times like this.

Chamomile Butter Muffins


Chamomile butter muffins

Recipe adapted from Martha Stewart’s Lemon Poppy Seed Muffins

2/3 cups of heavy cream

5 chamomile tea bags

2 1/2 cups of all purpose flour

1 3/4 teaspoon of baking powder

1/2 teaspoon of baking soda

1 teaspoon of salt

1 cup of sugar

2 large eggs

1 stick unsalted butter



  1. Preheat oven to 350. Grease or line a 6-cup jumbo muffin tin or a standard 12-cup muffin tin.
  2. Heat 2/3 cup milk on the stovetop or in a microwave until very hot, but not boiling. Steep 5 chamomile tea bags in the heavy cream for 7 to 10 minutes, ringing out the tea bags when done (you should have about ½ cup heavy cream).
  3. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a separate medium bowl, whisk together 1 cup sugar, 2 large eggs, chamomile milk and 1 stick melted unsalted butter.
  4. Add the wet ingredients into the dry ingredients, stirring just until combined. Scrape batter into the prepared muffin tins and bake 20 minutes.


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