CHAI-SPICED COFFEE CAKE MUFFINS
Provided by Justin Chapple
Categories main-dish
Time 1h45m
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Make the topping: In a medium bowl, mix the flour with the oats, brown sugar, chai, and salt. With your hands, rub the butter into the mixture until incorporated, pressing it into small clumps. Freeze until chilled, about 5 minutes.
- Meanwhile, make the batter: Line a 12-cup muffin pan with paper or foil liners. In another medium bowl, whisk the flour with the baking powder, baking soda, and salt. In a stand mixer fitted with the paddle attachment, beat the 1 stick of butter with the granulated sugar and chai at medium speed until fluffy. Beat in the eggs one at a time, then beat in the sour cream and vanilla. Scrape down the sides of the bowl, then gradually add the dry ingredients and beat until just incorporated.
- Using a 3- to 4-tablespoon ice cream scoop, scoop the batter into the prepared muffin cups; top with the chilled topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Transfer the muffins to a wire rack to cool. Dust with confectioners' sugar before serving.
CHAI MUFFINS
Taking tea in muffin form seems ideal for breakfast, and the warm spices of chai bring scented richness without heft. I've made these dairy-free, but if you want to, you can easily use lowfat milk in place of the almond milk, below. And if you can't get the white spelt flour, which is magnificent in muffins, use 300 grams (10 1/2 ounces) plain flour and 100 grams (3 1/2 ounces) plain whole-wheat (not bread) flour instead. I want to make it as easy as possible for you to make these, as this is a particularly splendid specimen of muffin. Talking of which, it makes sense to steep the milk, leave it to cool, and measure out all the ingredients, putting the eggs by the side, the night before, so that you can shimmy into the kitchen in the morning and bake up a batch without adding a furrow to your brow.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Warm the almond milk with the contents of the 2 tea bags (I just rip them open over the pan) and cinnamon--stirring to mix--and leave to cool.
- While the milk's cooling, preheat the oven to 200 degrees C (400 degrees F)/gas mark 6 and line your muffin tin with paper liners.
- In a large bowl, measure out the flour, baking powder, sugar and all but 2 tablespoons of the chopped almonds, and combine well.
- When the milk has cooled, add the eggs and oil, then whisk well.
- Add the liquid ingredients to the dry ingredients, using a wooden spoon. Don't be too efficient about this: a slightly lumpy batter makes for lighter muffins.
- Divide the mixture between the muffin cups (it will fill them well), then sprinkle equally with the remaining almonds and bake in the oven for 20 to 25 minutes, or until a cake tester comes out clean and the muffins are slightly risen and pleasingly golden on top.
- Transfer the muffins to a wire rack to cool for about 10 minutes before devouring.
CHAI LATTE MUFFINS
Make and share this Chai Latte Muffins recipe from Food.com.
Provided by swirlycinnacakes
Categories Quick Breads
Time 36m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F and line a muffin tin with paper liners.
- Heat milk to almost boiling (in the microwave or a small sauce pan) and steep the tea bags for about 10 minutes, making very strong, milky tea. Don't worry about making the tea bitter (which can happen as a result of oversteeping) because you won't taste it in the end product.
- In a large bowl whisk together oil, yogurt, sugar and vanilla.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt and spices. Pour half into the yogurt mixture, stirring well, followed by the tea mixture and the rest of the flour. Stir only until just combined, then evenly distribute into prepared muffin tin.
- Bake for about 21-23 minutes, until a toothpick inserted into the center comes out clean and the muffin springs back when lightly pressed.
- Cool completely on a wire rack.
- Top with sifted confectioners' sugar when cooled. Mix 2 tbsp cocoa powder with 1 tsp cinnamon and 1/4 tsp ground nutmeg together in a small bowl. Sift lightly over top of the sugar (using a stencil for accuracy, if you want) to add a bit of extra spice.
Nutrition Facts : Calories 159, Fat 5.4, SaturatedFat 0.9, Cholesterol 1.3, Sodium 154.8, Carbohydrate 25.2, Fiber 0.9, Sugar 13.2, Protein 2.8
INDIAN CHAI LATTE MUFFINS
Make and share this Indian Chai Latte Muffins recipe from Food.com.
Provided by Sherri at the Beach
Categories Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375.
- Grease 12 muffin cups or use butter-flavored spray.
- Mix all dry ingredients together, add milk, melted butter, egg, and vanilla, mix well. Stir in white chocolate chips.
- Spoon into 12 muffin tins.
- Mix cream cheese, vanilla and sugar together until smooth. Using the back of a spoon make an indentation in the top of each muffin and add a heaping teaspoon of cream cheese mixture into the indentation.
- Bake at 375 for 18 to 25 minutes, until edges of muffins begin to turn golden brown. Test with toothpick in side of muffin away from cream cheese filling. Remove and cool.
- If using mini-muffin cups, bake 15-18 minutes.
CHAI TEA LATTE
My family loves this comforting chai tea latte recipe, especially on cold days instead of cocoa or when they're feeling under the weather. I simplified this chai tea recipe by using the filter basket of our coffeepot. It's delicious and great after dinner! -Julie Plummer, Sykesville, Maryland
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Place the tea bags, cinnamon, ginger and allspice in the coffee filter of a drip coffeemaker. Add water; brew according to manufacturer's directions. , Meanwhile, in a small saucepan, combine the milk, brown sugar and creamer. Cook and stir over medium heat until heated through and sugar is dissolved. Pour milk mixture into mugs; stir in tea. If desired, dollop with whipped topping and sprinkle with nutmeg.
Nutrition Facts : Calories 223 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 65mg sodium, Carbohydrate 39g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
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- In a large bowl combine the gluten-free flour, tapioca flour, flax meal, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. Mix to combine and make a well in the center. Set aside.
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- Mix all of the chai spices together. You’ll have 5 and 1/2 teaspoons to use between the cupcake batter, buttercream, and garnish.
- Bring milk to a boil or heat in the microwave for 1-2 minutes. Pour over tea bag and steep for 20-30 minutes. This chai milk is the milk you’ll use in the cupcake batter. This can be done the day before and refrigerated overnight. Make sure the chai milk is room temperature before adding to the cupcake batter.
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners – this recipe makes 14-15 cupcakes. Set aside.
- Whisk the cake flour, 3 and 1/2 teaspoons of chai spice mix, the baking powder, baking soda, and salt together. Set aside.
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