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Vanilla Chai Muffins

Vanilla Chai 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


  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.


  • Calories: 155
  • Carbohydrates: 25
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