Pistachio Chai Muffins

Breakfast
September 29, 2012
Breakfast
September 29, 2012

Pistachio Chai Muffins

Chai chai chai! Pistachio Chai Muffins are here and they are here to STAY. So, if you’re ready to meet

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Pistachio Chai Muffins

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Chai chai chai! Pistachio Chai Muffins are here and they are here to STAY. So, if you’re ready to meet your new fav muffin read on.

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Pistachio Chai Muffins

5 from 1 reviews

I combined my two fav flavors (pistachio and chai) to make these mean pistachio chai muffins that are seriously delicious. Pair with a cup of tea and you’re off to a good day!

I combined my two fav flavors (pistachio and chai) to make these mean pistachio chai muffins that are seriously delicious. Pair with a cup of tea and you’re off to a good day!

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x
  • Category: breakfast
  • Method: baked
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x
  • Category: breakfast
  • Method: baked
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x
  • Category: breakfast
  • Method: baked
  • Cuisine: american

Ingredients

for the muffins

  • 1 3/4 cup all purpose flour
  • 1/2 cup packed medium brown sugar
  • 1/2 cup caster (white) sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tea bags blended chai tea, opened
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 1/2 teaspoon vanilla extract, divided
  • 1 large egg
  • cooking spray (or oil)
  • 1/3 cup shelled dry-roasted pistachios, chopped

for the drizzle

  • 1/2 cup powdered sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 375°.
  2. In a mixing bowl, whisk together the flour, brown sugar, baking soda, baking powder and salt.
  3. Next, prepare the chai. Use scissors to open the tea bags and add it to the flour mix. If the tea is coarse rather than fine, pulse in a food processor prior to adding it to the flour mix.
  4. In a separate bowl, combine the egg, buttermilk, butter and 1 teaspoon vanilla. Make a well in the center of the flour mixture and pour in the egg mixture. Stir until just combined.
  5. Spoon the batter into greased or lined muffin cups. Sprinkle the chopped pistachios over top.
  6. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
  7. While the muffins cool, make the icing. Blend together the powdered sugar, 1/2 teaspoon vanilla and 1 teaspoon water. Drizzle over top of the muffins.

Recipe adapted from Cooking Light

Keywords: easy, breakfast, brunch, chai

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Recipe rating

  1. You forgot to mention when to add the white sugar and the oil in the directions (looks like you said butter instead of oil?). I just added the white sugar in with the brown sugar and they turned out great