Follow this simple recipe to bake moist, tender muffins bursting with the warm flavors of vanilla and traditional chai spices.
Author:Ahazzam
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:12 muffins
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 3/4 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 large egg
1/2 cup milk
1/4 cup vegetable oil
1/4 cup plain yogurt or sour cream
1 teaspoon vanilla extract
1/4 cup strong brewed chai tea, cooled
Instructions
Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease the cups well.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and nutmeg. Mix until the spices are evenly distributed.
In a separate medium bowl, whisk together the egg, milk, oil, yogurt, vanilla extract, and cooled chai tea until combined.
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are acceptable for a tender crumb.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a richer chai flavor, substitute 1/4 cup of the milk with strongly brewed chai tea concentrate.
To make a simple vanilla glaze, whisk 1 cup powdered sugar with 2 tablespoons milk and 1/2 teaspoon vanilla extract. Drizzle over cooled muffins.
For extra moisture, replace the vegetable oil with melted unsalted butter.