Chai-Spiced Delight Muffins
Indulge in the harmonious blend of warm chai spices encased in a fluffy muffin, perfect for breakfast or an afternoon treat. These delightful Chai-Spiced Delight Muffins are dairy-free, yet maintain a rich flavor profile thanks to the combination of almond milk and aromatic spices. Whether you're an avid chai lover or simply seeking a comforting breakfast option, these muffins will surely brighten your morning. Easy to prepare and wonderfully versatile, you can opt for traditional dairy if you prefer. Enjoy them fresh out of the oven, or store them for that perfect snack later in the week. Experience the cozy essence of your favorite cup of chai reimagined into a delightful muffin form!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Unsweetened almond milk
225 ml (Warmed with tea and cinnamon)
Chai tea bags
2 (Contents used in milk)
Ground cinnamon
1 teaspoon (Mixed with milk)
White spelt flour
400 g (Measured and sifted)
Baking powder
2 1/2 teaspoons (Measured)
Soft light brown sugar
150 g (Measured)
Natural skin-on almonds
75 g (Roughly chopped)
Large eggs
2 (Beaten)
Sunflower oil
150 ml (Measured)
Instructions
1
1. Preheat your oven to 200°C (gas mark 6 / 390°F) and prepare a 12-cup muffin tin by lining it with paper cases.
2
2. In a saucepan over low heat, gently warm the almond milk, the contents of the two chai tea bags, and the ground cinnamon. Stir to combine, then remove from heat and allow it to cool slightly.
3
3. In a large mixing bowl, combine the white spelt flour, baking powder, soft light brown sugar, and all but 2 tablespoons of the chopped almonds. Mix well to ensure even distribution of ingredients.
4
4. Once the almond milk mixture has cooled to a comfortable temperature, whisk in the eggs and sunflower oil until fully combined.
5
5. Pour the wet ingredients into the dry ingredients. Using a wooden spoon, stir the mixture until just combined; it’s okay if the batter is slightly lumpy as this will keep your muffins light and airy.
6
6. Evenly distribute the batter among the muffin cases, filling them nearly to the top. Sprinkle the remaining chopped almonds over each muffin.
7
7. Bake in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
8
8. Once baked, remove the muffins from the oven and transfer them to a wire rack. Allow them to cool for about 10 minutes before enjoying warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this muffin recipe?
The recipe is for Chai-Spiced Delight Muffins.
Are these Chai-Spiced Delight Muffins dairy-free?
Yes, they are naturally dairy-free as they use almond milk and sunflower oil instead of butter or cow milk.
What is the required oven temperature for baking these muffins?
The oven should be preheated to 200°C, which is gas mark 6 or 390°F.
How many muffins does this recipe yield?
The recipe is designed for a standard 12-cup muffin tin.
What type of flour is used in this recipe?
This recipe specifically uses 400g of white spelt flour.
How is the chai flavor incorporated into the batter?
The chai flavor is achieved by warming almond milk with the contents of two chai tea bags and ground cinnamon.
Can I use regular dairy milk instead of almond milk?
Yes, the recipe is versatile and you can opt for traditional dairy milk if you prefer.
How much ground cinnamon is required?
The recipe calls for 1 teaspoon of ground cinnamon.
What kind of sugar is best for these muffins?
150g of soft light brown sugar is recommended for this recipe.
Do these muffins contain nuts?
Yes, they contain 75g of natural skin-on almonds, which are roughly chopped.
How much baking powder should I use?
You will need 2 1/2 teaspoons of baking powder.
What type of oil is used in the recipe?
The recipe uses 150ml of sunflower oil.
How many eggs are needed?
The recipe requires 2 large eggs, which should be beaten.
What is the baking time for these muffins?
The muffins should be baked for 20 to 25 minutes.
Should the batter be smooth before baking?
No, it is okay if the batter is slightly lumpy as this helps keep the muffins light and airy.
How do I know when the muffins are finished baking?
They are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
When should I add the chopped almonds?
Most are mixed into the dry ingredients, but 2 tablespoons are reserved to sprinkle over the tops before baking.
Is this recipe suitable for vegetarians?
Yes, these muffins are suitable for a vegetarian diet.
How much almond milk is used?
The recipe requires 225ml of unsweetened almond milk.
What is the best way to serve these muffins?
They are best enjoyed warm, about 10 minutes after being removed from the oven.
How should the almond milk be prepared?
It should be gently warmed in a saucepan with the tea bag contents and cinnamon, then allowed to cool slightly.
Can these muffins be stored for later?
Yes, you can store them for a perfect snack later in the week.
What is the texture of these muffins?
They are described as fluffy and light.
How full should I fill the muffin cases?
You should distribute the batter evenly, filling the cases nearly to the top.
What are the key tags for this recipe?
Key tags include chai, muffins, baking, dairy-free, breakfast, and spices.
What equipment is needed to bake these?
You will need a 12-cup muffin tin, paper cases, a saucepan, a large mixing bowl, and a wire rack.
Are the tea bags used whole?
No, you use the contents of the two chai tea bags inside the milk mixture.
What category of food does this recipe belong to?
It is categorized as breakfast, snacks, and quick breads.
How many ingredients are in this recipe?
There are 9 ingredients in total.
Does the recipe contain cholesterol?
The provided nutritional data shows the cholesterol value as null, though it contains eggs.