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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

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Vanilla Chai Muffins

Vanilla Chai Muffins

  • Author: Laura | Tutti Dolci
  • Yield: 12 muffins

Ingredients

Muffins

  • 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

Instructions

  1. 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.
  2. 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.

Nutrition

  • Calories: 155
  • Carbohydrates: 25

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Vanilla Chai Muffins

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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6 comments

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

    1. 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.

  2. 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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