Chai Muffins
Equipment
- 1 muffin tin
- 12 Paper muffin liners
- 1 Mixing bowl
- 1 Whisk
- 1 measuring cup
- 1 Measuring spoons set
- 1 Spatula
- 1 Cooling rack
Ingredients
- 1 cup All-purpose flour
- 1 cup Whole wheat flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 1/2 teaspoon Ground cardamom
- 1/2 teaspoon Ground cloves
- 1/2 teaspoon Ground nutmeg
- 1/2 cup Unsalted butter melted
- 3/4 cup Brown sugar packed
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Milk
- 1/2 cup Chopped nuts optional
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg.
- In a separate bowl, combine the melted butter and brown sugar, then add the eggs and vanilla extract, whisking until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
- Fold in the chopped nuts if using.
- Divide the batter evenly among the prepared muffin cups.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a cooling rack to rest for an additional 5 minutes.
Notes
For best results, ensure all ingredients are at room temperature before starting the recipe. This helps the batter mix smoothly and evenly. Additionally, avoid overmixing the batter to keep the muffins light and fluffy. If you want to boost the chai flavor, consider adding a teaspoon of chai tea concentrate to the wet ingredients.
Tried this recipe?Let us know how it was!