These easy chai muffins don’t include just the spice but also the actual for a moist and flavorful breakfast bread.
Ideal for grab and go breakfasts on the run, whip them up in a hurry in the morning or bake the night before for an even quicker sprint to the car.
Use Actual Tea
I love chai spiced baked goods as much as anyone but I also like tea. These muffins use actual black tea for flavor and color. They are actual chai muffins not just chai spice. Use whatever favorite black tea you have on hand.
Optionally, reduce the spice by half or skip it completely and simply use a favorite chai tea.
Want the chai spice but not the tea? Use milk or a plant milk instead.
For a lighter muffin, use skip the whole wheat flour and use more all purpose flour instead.
As with any chai blend, feel free to mix up the spices to the ones that most match your favorite blend. You could also increase the spice by doubling for a stronger spice flavor.
These are quite good just as the recipe is written. However, if you’d like to add some crunch or more sweetness, feel free to add up to 1 cup of chopped nuts, seeds, dried fruits, or even chocolate chips.
Scale Up or Down
This recipe can easily be halved for just 6 muffins for a small brunch. Double or even triple to make extras for the freezer.
These muffins freeze delightfully well. Simply let the muffins cool completely and place into airtight containers and freeze. Allow to thaw before eating. Tucking a frozen muffin into a lunch box in the morning is likely to be ready to eat by noon.
Eat up frozen muffins within 6 months for best flavor and prevent freezer burn.
- 1 Cup Strong Black Tea (Double Strength)
- 1/2 Cup Melted Butter
- 2/3 Cup Sugar
- 2 Eggs
- 1 Tablespoon Vanilla Extract
- 1 Cup Whole Wheat Flour
- 2 Cups Unbleached, All-Purpose Flour
- Pinch of Ground Black Pepper
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Cardamom
- 1/2 teaspoon Ground Ginger
- Preheat oven to 375 degrees. Grease a muffin tin or line it with paper liners.
- Sift together the flours, baking soda, and spices. Set aside.
- Whisk together the tea, vanilla extract, melted butter, sugar, and eggs until thoroughly combined.
- Pour the wet ingredients into the dry and mix just until combined.
- Divide the batter among 12 muffins cups.
- Bake in the preheated oven for 20 minutes or until an inserted toothpick comes out clean.
- Cool in pan for 5 minutes before turning out to cool completely on a wire rack.
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Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 237Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 74mgCarbohydrates: 35gFiber: 2gSugar: 11gProtein: 5g