Chai tea muffin

One of my favorite drinks is chai tea, which I think tastes like nothing else. It is amazing to me how dramatically the taste of black tea changes once you add spices like cinnamon, cardamom, ginger, cloves, and star anise. 

I often like to make a chai tea latte at home while eating a homemade muffin as well. This gave me the idea of making a muffin that is flavored like a chai tea latte.

As I was thinking about the idea, I decided to look through my old cookbooks for a muffin or cake recipe. I found a French Breakfast Muffin recipe in my old Betty Crocker cookbook that could serve as a basis for my concept.

The result is the recipe below. These muffins are rich and airy and remind me a bit of a donut, but without all the oil and frying. This would be perfect for a special brunch or coffee time treat.

Ingredients

Tea sugar mix

  • 1/2 cup sugar
  • 1 Tbs chai spiced tea latte mix
  • 1 tsp cinnamon powder

Making muffin & coating

  • 1/3 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • 1 1/2 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp each cinnamon, cardamom, and ginger powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/2 cup melted butter

Instructions

Mix all tea sugar ingredients in a bowl. Set aside.

Making muffin & coating

Preheat oven to 350 degrees.

Line 10 muffin foil-lined baking cups in a muffin pan (2 1/2 inches in diameter). Spray with butter cooking spray. Set aside.

Mix shortening, egg, and sugar thoroughly. Stir in flour, baking powder, spices, and salt alternately with milk.

Fill the muffin pan equally with the filling.

I used an ice-cream scoop to fill the cups.

Bake for 22-25 minutes till a toothpick inserted in the center comes out clean.

Once muffins are out of the oven, remove the foil baking line. Coat the muffin with melted butter.

Cover the muffin with as much of the chai tea sugar mixture as desired.

Makes 10 muffins

Did you make this dish? I’d love to know how it turns out! Feel free to email me or use the hashtag #globaldinein on Instagram.

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