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Cinnamon Chai Muffins

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Dry Ingredients
1 cup Whole Wheat Pastry Flour
3/4 cup All-Purpose, Unbleached Flour
1 + 1/2 tsp Baking Powder
1/2 tsp Kosher Salt
1 tsp Ground Cinnamon
1 tsp Ground Ginger
3/4 tsp Ground Cardamon
1/4 tsp Ground Cloves
1/4 tsp Nutmeg
1/2 tsp Ground Black Pepper
Wet Ingredients
5 tbsp Virgin Coconut Oil
3/4 cup Sugar
1 Egg
1 tsp Pure Vanilla Extract/Paste
1/2 cup Chai Tea Milk
1 shot (optional) Espresso
Chai Glaze
1 cup (sifted) Powdered Sugar
1 tbsp Chai Tea Milk

Cinnamon Chai Muffins

Perfectly Fall Spiced Chai Muffins!

  • Serves 8
  • Medium


Move over Pumpkin Spice, Chai is the new ish especially with extra cinnamon!

Don’t you just love muffins? I do. It’s like cake but individually sized, they don’t take very long to bake, look cute, and are also great for on the go! These cinnamon chai muffins are the perfect coffee cake substitution, filled with warm spices, and perfectly crumbly.

To give these muffins a nutritional boost and a darker look, I decided to use whole wheat pastry flour. Whole wheat flour has more fiber and a higher content of vitamins than all-purpose flour. Whole wheat pastry flour is finely milled which results in a lighter muffin.

A quick note about the spices: If you do not have all of the spices, simply use 2 + 1/4 tsp of pumpkin spice and 1 tsp of ground cinnamon.



Preheat Oven to 425F & Make The Chai Milk

While the oven is preheating, make the chai milk.

To a sauce pan, add 1/2 cup of milk and bring it up to a simmer. Once the milk is hot, remove from the heat and add 2 chai tea bags. Allow the tea to steep and cool while you mix the dry and wet ingredients.


Get Two Large Bowls

Add all of the dry ingredients into one of the bowls and whisk to combine using a whisk or fork. This step ensures that all of the spices and baking powder is evenly distributed.

To the second bowl or standing mixer, add the coconut oil and sugar and cream together. If you are using a standing mixer, use the paddle attachment. If you have a hand-held electric mixer use that or simply use a whisk. Mix well until the sugar and coconut oil look creamy. Add the egg and vanilla extract, mix to combine. Next, add the chai milk (reserve 1 tbsp for the glaze) and a shot of espresso (if desired) and mix once more.

Pour the wet ingredients into the dry and mix using a rubber spatula. Mix until the batter is smooth and lump free.


Scoop & Bake

Add muffin liners to your muffin pan and fill them up with batter, about 3/4 of the way.

Bake the muffins at 425F for 5 minutes, then lower the heat to 350F and bake for another 15 minutes. Insert a toothpick into the center of one of the muffins, if the toothpick comes out clean and dry the muffins are done. If the batter is still wet, bake for another couple of minutes.


Make the Chai Glaze

While the muffins are cooling, make the glaze.

In a bowl, add the sifted powdered sugar and 1 tbsp of chai milk, whisk well the add 1-2 tbsp of chai glaze over each muffin. Finish it off by adding a bit more ground cinnamon on top and eat! Pairs well with coffee or...you guessed it chai tea!


Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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