Indian Chai Latte Muffins
Indulge in the warm, spiced flavors of India with these irresistible Indian Chai Latte Muffins, a perfect fusion of your favorite chai tea and classic baked goods. Infused with a fragrant blend of cinnamon, ginger, cardamom, and cloves, these moist and tender muffins are brought to life with brewed chai tea for an authentic spiced tea essence. Quick and easy to prepare in just over 30 minutes, they make a delightful breakfast treat, on-the-go snack, or afternoon pick-me-up. Top them with a light dusting of powdered sugar for an elegant finish that complements their rich, aromatic flavor profile. Whether enjoyed fresh out of the oven or paired with a steaming cup of tea, these chai-inspired muffins are guaranteed to become a cozy kitchen favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.5 teaspoons Ground cardamom
- 0.25 teaspoons Ground cloves
- 0.75 cups Brewed chai tea (strong, cooled)
- 0.25 cups Whole milk
- 0.5 cups Vegetable oil
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 2 tablespoons Powdered sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the muffin cups with cooking spray.
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger, cardamom, and cloves until well combined. Set aside.
In a separate medium bowl, whisk together cooled, brewed chai tea, milk, vegetable oil, eggs, and vanilla extract until smooth.
Make a well in the dry ingredients and pour the wet ingredients into the center. Gently stir with a spatula until just combined; do not overmix. The batter should be slightly lumpy.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Once cooled, dust the tops of the muffins with powdered sugar for an optional touch of sweetness before serving.
Nutrition Facts
Calories |
2613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.0 g | 153% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 2881 mg | 125% | |
| Total Carbohydrate | 361.8 g | 132% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 169.1 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 200 mg | 15% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 565 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
