vanilla chai muffins

November 29, 2011

in Breakfast & Muffins

Some of you may be detoxing this week after last week’s holiday. Even so, a warm muffin is hard to resist at breakfast or in the waning afternoon hours. These vanilla chai muffins highlight a wonderful blend of spices: cardamom, ginger, nutmeg, cloves, star anise, vanilla. With a perfect texture and crunchy sugar topping, the muffins have a slight richness to them that begs for a slather of mascarpone or a drizzle of honey. Feast on one (or two!) alongside a tea you love.

Vanilla Chai Muffins
Adapted from Cooking Light
1 1/4 cups flour
1/2 cup whole-wheat flour
1/2 cup packed brown sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 vanilla chai blend tea bags, opened
1 cup low-fat buttermilk
1/4 cup butter, melted
1 tsp vanilla extract
1 large egg, lightly beaten
2 Tbsp turbinado sugar

Preheat oven to 375°F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray. Whisk together flours, brown sugar, baking powder, baking soda, and salt in a large bowl. Cut open tea bags and whisk in to flour mixture; make a well in the center of the mixture.

Combine buttermilk, melted butter, vanilla, and egg in a medium bowl; add to flour mixture and stir just until combined. Fill each baking cup 3/4 full of batter and sprinkle each with 1/4 teaspoon turbinado sugar. Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve warm or cool completely. Store muffins in an airtight container at room temperature up to 2 days.

Yield – 12 muffins (serving size: 1 muffin)
Calories – 155
Carbs – 25

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6 Comments

1 Savory Simple November 29, 2011

Oh yum! What a great flavor combo.

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2 Kit January 8, 2012

Hello! What beautiful site you have! I adapted the chai tea to “Good Earth”s Original Sweet and Spicy blend. They turned out wonderfully!

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3 Laura Kasavan January 11, 2012

So glad you liked them, and thanks for visiting!

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4 Jodi April 30, 2012

These look delicious! I have to ask, what is turbinado sugar? And can I substitute with white sugar? Thanks!

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5 Tutti Dolci April 30, 2012

Thanks Jodi! Turbinado sugar is a raw sugar, and the crystals are much larger than granulated sugar, so I like to use it as a topping on muffins, etc. You can use white sugar, you just won’t get that same crunch that turbinado sugar gives.

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6 Laurie October 24, 2012

What a FANTASTIC recipe! Omg! I made these last night and they are almost all gone already. They look pretty and they taste fantastic. I used three teabags instead of two and whole wheat white flour but otherwise stuck to the recipe. I might have to make them again tonight. Everyone is raving about them. I blogged them too.

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