- 1.5 cups Whole Wheat Pastry Flour
- 1.5 teaspoons Baking Powder
- 0.5 teaspoon Kosher Salt
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- 0.5 teaspoon Ground Cardamon
- 0.25 teaspoon Ground Cloves
- 0.25 teaspoon Nutmeg
- 0.25 cup Melted Unsalted Butter
- 0.75 cup Sugar
- 1 Egg
- 1 teaspoon Pure Vanilla Extract/Paste
- 0.5 cup Milk (I use unsweetened Almond Milk)
- 2 Chai Tea Bags
- 1 shot (optional) Espresso
Chai Spice Glaze
- 1 cup (sifted) Powdered Sugar
- 1 Tablespoon Chai Tea Milk
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.
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 350F & Make The Chai Milk
While the oven is preheating, make the chai tea infused milk.
To a sauce pan, add 1/2 cup of milk and heat on medium heat.
This next part will happen fast, so don't leave the stove!
Watch the milk and once the milk starts bubbling slightly and is steaming, remove the pan from the heat and add the two chai tea bags.
Allow the tea to steep and cool while you mix the dry and wet ingredients.
Make The Muffin Batter
Add the flour, baking powder, salt and spices to a large bowl 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 large, glass measuring cup, add the melted butter and sugar and whisk together until it looks creamy.
Add the egg and vanilla extract then mix to combine.
Next, add the chai tea infused milk (reserve 1 Tablespoon for the glaze) and a shot of espresso (if desired) and mix once more.
Pour the wet ingredients into the dry and mix until the batter is smooth and lump free. Do not over mix.
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 350F for 23-25 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 Spice Glaze