Chai Muffins Recipes

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.

Steps:

• Preheat oven to 375˚F (190˚C).
• Make the muffin batter: In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, nutmeg, baking soda, and salt with a fork.
• In a separate large bowl, combine the applesauce, brown sugar, eggs, vanilla, and vegetable oil. Mix with a fork, then gradually incorporate the dry ingredients until the batter is thick and smooth.
• Make the cheesecake filling: In a medium bowl, use a fork to mix together the cream cheese, sugar, and vanilla until fluffy and smooth.
• Grease a 2 12-cup muffin tin with nonstick spray.
• Scoop about ¼ cup (30 g) of muffin batter into each cup. Add a teaspoon of cheesecake filling to the center of each cup. Use a toothpick to swirl the cheesecake into the batter.
• Bake for 18 minutes, or until the muffins are springy and lightly browned around the edges.
• Let cool for 5 minutes before serving.
• Enjoy!

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease 2 muffin tins lightly with cooking spray.
• Mix flour, sugar, almond milk, 1 cup plus 2 tablespoons vegetable oil, eggs, chia seeds, almond extract, vanilla extract, baking powder, and salt together in a large bowl. Scoop batter into the prepared muffin tins.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and tops are light golden in color, about 40 minutes.

Steps:

• Mix 2 cups flour, 1/2 cup sugar, 1 1/2 teaspoons baking powder, 1 teaspoon chia seeds and 1/2 teaspoon each baking soda and salt. In a separate bowl, whisk 3/4 cup each milk and vegetable oil, 2 eggs, 1 tablespoon lemon zest and 1 teaspoon vanilla; fold into the flour mixture. Line 12 muffin cups with paper liners; coat with cooking spray. Add the batter; bake at 350 degrees F until a toothpick comes out clean, 20 to 25 minutes.

Steps:

• For the muffins: In a small bowl, stir together the chia seeds with 2 tablespoons of the lemon juice and 1/4 cup warm water. Set aside for the seeds to bloom, 15 minutes.
• Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
• In a medium bowl combine the flour, baking powder, baking soda and salt. In a large bowl, whisk together the sugar and lemon zest. Whisk the sugar into the flour mixture.
• In another medium bowl, whisk together the yogurt, oil, remaining lemon juice and vanilla extract. Add the liquid ingredients to the dry and stir until just combined. Then stir in the bloomed chia seeds. Using an ice cream scoop, divide the batter between the muffin cups. Bake for 15 minutes, rotating the pans halfway through. Cool completely on a wire rack.
• For the glaze: Stir together the confectioners' sugar, honey and lemon juice. Drizzle over the cooled muffins and serve.

Steps:

• Preheat oven to 325°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, pumpkin, syrup, coconut oil, milk and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in 1/3 cup pepitas. , Fill greased or foil-lined muffin muffin cups three-fourths full. Sprinkle with remaining 1 tablespoon pepitas. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

Steps:

• Equipment: 12-bun muffin tin.
• Warm the almond milk with the contents of the 2 teabags (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°C/gas mark 6 (390°F) and line your muffin tin with paper cases.
• 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 cases (it will fill them well), then sprinkle equally with the remaining almonds and bake in the oven for 20-25 minutes, or until a cake tester comes out clean and the muffins are slightly risen and pleasingly golden on top.
• Remove to a wire rack to cool for about 10 minutes before devouring.
• STORE NOTE: Best eaten on day they are made, otherwise store in an airtight container for 1-2 days. Reheat in an oven preheated to 150°C/gas mark 2 for about 8 minutes. Best served warm.
• FREEZE NOTE: Stack fully cooled muffins in an airtight container with baking parchment between the layers, or wrap individually in clingfilm then put in a resealable bag. Freeze for up to 3 months. Defrost on a wire rack for about 1 hour. Reheat as Store Note.