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Vanilla Chai Muffins

Vanilla Chai Muffins

Servings 6 muffins

Ingredients

  • 1 cup flour
  • 1/3 cup sugar
  • 1 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/2 cup buttermilk
  • 2 chai tea bags
  • 3 tbs vegetable oil
  • 1 1/2 tsp. vanilla extract
  • 1 egg
  • 2 tbs. vanilla sugar optional

Instructions

  1. In a medium bowl, stir together the flour, sugar, baking powder, cinnamon, and salt. In a small bowl, heat the buttermilk in the microwave for about 1 minute, or until it's almost boiling. Place the tea bags into the hot buttermilk, and let the mixture steep for about 10 minutes, and then discard the tea bags. In the same bowl, stir together the buttermilk, vegetable oil, vanilla extract, and the egg. Pour the wet ingredients into the dry.

  2. Stir together until no dry pockets remain, but do not over-mix. It's ok if the batter is a little bit lumpy at this stage.
  3. Cover, and let the batter rest on your counter for 30 minutes. This will help everything come together before baking, and it also helps to ensure you get high-domed muffins.
  4. Preheat your oven to 400 degrees. Spray your baking pan with baking spray- you want the spray to coat the top of the pan mostly to prevent overhang from sticking. Line with paper cups.
  5. Once your batter has rested for a full 30 minutes, scoop evenly into your prepared pan. The muffin cups should be very full here, with the batter coming up almost the top of the cups, and you should end up with 6 muffins. Generously sprinkle the tops with the vanilla sugar, or with more granulated sugar.
  6. Bake for 15-18 minutes, or until the muffins are puffed, lightly golden brown, and a toothpick comes out with just a few crumbs on it. Once removed from the oven, use a butter knife to ensure that any overhanging parts don’t stick to the pan. Cool the muffins completely in the pan, and enjoy!