Pistachio Chai Muffins

These easy muffins are the perfect tea time treat. The pistachios add a unique flavor to these delicate treats and are always a hit with guests!

Pistachio Chai Muffins are a delicious and healthy treat. These muffins have all the flavors of a chai latte with the added crunch of pistachios. They’re also vegan and gluten-free, so anyone can enjoy them! Read more in detail here: pistachio chai latte.

chai chai chai chai chai chai chai chai Pistachio Chai Muffins have arrived, and they’re staying. So read on if you’re ready to meet your new favorite muffin.

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I combined two of my favorite tastes (pistachio and chai) to create these incredible pistachio chai muffins. With a cup of tea, you’re sure to have a fantastic day!

  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • 15 minutes to prepare
  • Time spent: 25 minutes
  • 12 muffins (1 time)
  • Breakfast is a category of food.
  • Baked method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • 15 minutes to prepare
  • Time spent: 25 minutes
  • 12 muffins (1 time)
  • Breakfast is a category of food.
  • Baked method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • 15 minutes to prepare
  • Time spent: 25 minutes
  • 12 muffins (1 time)
  • Breakfast is a category of food.
  • Baked method
  • American cuisine

Ingredients

in order to make muffins

  • 1 3/4 cup flour (all-purpose)
  • 1/2 cup medium brown sugar, packed
  • 1/2 cup caster sugar (white)
  • 1 teaspoon powdered baking soda
  • 1 teaspoon bicarbonate of soda
  • salt (1/4 teaspoon)
  • 2 chai tea bags, blended, opened
  • 1 gallon buttermilk
  • a third cup of vegetable oil
  • 1 1/2 tsp vanilla extract (distributed)
  • a single huge egg
  • spray for cooking (or oil)
  • 1/3 cup chopped shelled dry-roasted pistachios

due to the drizzle

  • a half-cup of powdered sugar
  • 1 teaspoon of water
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Whisk together the flour, brown sugar, baking soda, baking powder, and salt in a mixing dish.
  3. After that, make the chai. Tea bags should be cut open with scissors and added to the flour mixture. If your tea is coarse instead of fine, pulse it in a food processor before adding it to the flour mixture.
  4. Combine the egg, buttermilk, butter, and 1 teaspoon vanilla extract in a separate basin. In the middle of the flour mixture, make a well and pour in the egg mixture. Stir until everything is well blended.
  5. Pour the batter into muffin cups that have been greased or lined. Pistachios, chopped, should be sprinkled on top.
  6. 15 minutes in the oven, or until a toothpick inserted in the middle comes out clean.
  7. Make the frosting while the muffins are cooling. Combine the powdered sugar, 1/2 teaspoon vanilla extract, and 1 teaspoon water in a mixing bowl. Drizzle the glaze over the muffins.

The following recipe was derived from Cooking Light.

Breakfast, brunch, and chai are just a few of the adjectives that come to mind when thinking of this recipe.

The “lemon ricotta muffins” is a recipe for a wonderful breakfast treat. It has the perfect balance of sweet and savory ingredients that make it irresistible. The lemon flavor from the zest in the batter and the cream cheese frosting will have you coming back for more.

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