Chai Spice Muffins

A tender, warmly spiced muffin infused with aromatic chai tea flavors. These muffins offer a delightful balance of sweet and spice, perfect for breakfast or an afternoon treat.

Why You’ll Love This Recipe

The combination of classic chai spices—cinnamon, ginger, cardamom, cloves, and nutmeg—creates a richly flavored base that pairs beautifully with the moist crumb of a well-made muffin. Infusing the batter with brewed chai tea adds depth of character, while the simple ingredients and straightforward method make this recipe accessible for bakers of all skill levels. Whether served fresh from the oven or enjoyed later with a cup of coffee, these muffins deliver comforting warmth and satisfying sweetness in every bite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 cups (250 g) all-purpose flour

• ½ cup (100 g) granulated sugar

• 2 tablespoons (25 g) packed light brown sugar

• 2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

• ½ teaspoon ground cardamom

• ½ teaspoon ground cloves

• ¼ teaspoon ground nutmeg

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• ¾ cup (180 ml) plain yogurt or buttermilk

• ½ cup (120 ml) strong brewed chai tea, cooled

• ⅓ cup (80 ml) vegetable oil

• 2 large eggs, at room temperature

• 1 teaspoon pure vanilla extract

Directions

1. Preheat the oven to 190 °C (375 °F) and line a 12-cup muffin tin with paper liners or lightly grease each cup.

2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, ginger, cardamom, cloves, nutmeg, baking powder, baking soda, and salt until evenly combined.

3. In a separate bowl, whisk the yogurt (or buttermilk), cooled chai tea, vegetable oil, eggs, and vanilla extract until smooth.

4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. The batter should be slightly lumpy; do not overmix.

5. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

6. Bake for 18–20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of a muffin comes out clean.

7. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Yield: 12 muffins

• Prep Time: 10 minutes

• Cook Time: 18–20 minutes

• Total Time: Approximately 30 minutes

Variations

• Apple Chai Muffins: Fold 1 cup of finely chopped apples into the batter for added texture and sweetness.

• Glazed Tops: Drizzle a simple vanilla or cinnamon glaze over cooled muffins for extra indulgence.

• Maple Chai: Replace brown sugar with pure maple syrup (⅓ cup) and reduce the yogurt or buttermilk by 2 tablespoons to maintain proper batter consistency.

• Vegan Version: Substitute yogurt with dairy-free yogurt, use a flax “egg” (1 Tbsp ground flaxseed + 3 Tbsp water per egg), and replace the oil with melted coconut oil.

Storage/Reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze in a resealable bag for up to 2 months. To reheat, warm in a 150 °C (300 °F) oven for 5–7 minutes or microwave for 10–15 seconds until heated through.

FAQs

What tea should I use to brew the chai tea?

Use a robust black tea blend spiced with traditional chai ingredients. You can also steep a commercial chai tea bag in hot water for 5–7 minutes, then cool before using.

Can I substitute buttermilk for the yogurt?

Yes. Buttermilk can be used interchangeably with plain yogurt in equal measure to maintain moisture and tang.

How do I prevent the muffins from sticking to the liners?

Use high-quality, nonstick paper liners or lightly grease the muffin cups before adding liners. Alternatively, omit liners and grease the cups directly.

Can I make these muffins gluten-free?

Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the blend contains xanthan gum or add ½ teaspoon to improve texture.

Is it possible to add mix-ins to the muffins?

Absolutely. Chopped nuts, dried cranberries, or chocolate chips can be folded into the batter—up to 1 cup total—just before portioning into the tin.

How can I tell when the muffins are done?

They should be golden on top and spring back slightly when touched. A toothpick inserted into the center should come out clean or with a few moist crumbs.

Can I prepare the batter ahead of time?

You can mix the dry and wet ingredients separately and refrigerate each for up to 24 hours. Combine and bake just before serving, adding a few extra minutes to the bake time if the batter is chilled.

What is the best way to freeze these muffins?

Allow muffins to cool completely, then wrap each individually in plastic wrap and place in a freezer-safe bag. Thaw at room temperature or warm briefly in the oven.

Can I reduce the sugar for a less sweet muffin?

Yes. Reduce the granulated sugar by up to 25 percent (to ¾ cup total) without significantly affecting texture. The muffins will be mildly sweet, accentuating the spices.

Are these muffins suitable for meal prep or brunch buffets?

Certainly. Their make-ahead and freezing capabilities, along with universal appeal, make them ideal for brunch spreads or busy weekday breakfasts.

Conclusion

These chai spice muffins combine the comforting flavors of traditional chai tea with the ease of muffin baking. Their moist texture, warm fragrance, and adaptable recipe make them a versatile choice for family breakfasts, snack time, or casual gatherings. Enjoy baking and sharing these delightful treats with friends and loved ones

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