Chai Spice 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 the oven to 350 degrees F.
• Make the topping: In a medium bowl, mix the flour with the oats, brown sugar, chai, and salt. With your hands, rub the butter into the mixture until incorporated, pressing it into small clumps. Freeze until chilled, about 5 minutes.
• Meanwhile, make the batter: Line a 12-cup muffin pan with paper or foil liners. In another medium bowl, whisk the flour with the baking powder, baking soda, and salt. In a stand mixer fitted with the paddle attachment, beat the 1 stick of butter with the granulated sugar and chai at medium speed until fluffy. Beat in the eggs one at a time, then beat in the sour cream and vanilla. Scrape down the sides of the bowl, then gradually add the dry ingredients and beat until just incorporated.
• Using a 3- to 4-tablespoon ice cream scoop, scoop the batter into the prepared muffin cups; top with the chilled topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Transfer the muffins to a wire rack to cool. Dust with confectioners' sugar before serving.

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 375°; place paper liners in 12-cup muffin pan.
• In a bowl, whisk the flour, ginger, baking powder, cinnamon, cardamom, baking soda, and salt together.
• In another bowl, whisk the brown sugar, eggs, butter, and vanilla until well blended.
• Whisk in the yogurt until blended.
• Add egg mixture to the flour mixture and stir until just blended.
• Divide batter equally among prepared muffin cups; sprinkle with turbinado sugar.
• Bake for 17-21 minutes or until tops are golden and a pick comes out clean.
• Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.

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.