Pistachio Chai Muffins
Coffee and I have a candy coated relationship. Meaning my ratio of coffee to milk/sugar is about 1 to 10. I love the taste of coffee but it has to be very subtle. I need sweet and lots of flavoring. Plus I just do not really want to be a caffeine addict. A few years ago I was in a local coffee shop and I saw chai tea on the menu. I had really never heard of it but was intrigued so I ordered my first cup and fell in love! Iced coffee has become my summer treat but I do still love chai. Cruising around on Pinterest one day I came across this recipe and knew that it would be perfect for our Fall menu. I whipped up a batch this past weekend and coupled it with a homemade pumpkin spice latte and immediately yearned for cooler weather. Happy September to everyone!
Pistachio Chai Muffins
Author/Source:
Ingredients:
- 1 3/4 Flour, all purpose, unenriched, unbleached
- 1/2 cups Brown sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Baking soda
- 1/4 teaspoons Salt
- 2 each Chai tea bags, opened
- 1 cups Buttermilk
- 1/4 cups Butter, melted
- 1 teaspoons Vanilla, pure extract
- 1 medium Egg or egg substitute
- 1/3 cups Pistachios, chopped
- 1/2 teaspoons Vanilla, pure extract
- 1/2 cups Powdered sugar
- 1 Tablespoon Water
Directions:
Preheat oven to 375°. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Cut open tea bags; add tea to flour mixture, stirring well. Make a well in center of mixture. Combine buttermilk, butter, vanilla, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Place liners in muffin cups; coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle nuts evenly over batter. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack. Combine remaining vanilla, powdered sugar, and water, stirring until smooth. Drizzle evenly over muffins.
Freezing Directions:
Let dry. Divide among freezer bags and freeze until ready to serve. TO SERVE: Thaw and reheat in microwave.
Servings: 6
This Post will be linked at:
- Full Plate Thursday at Miz Helen’s Country Cottage
- It’s a Keeper Thursday at Everyday Tastes
- Frugal Food Thursday at Frugal Follies
- Transformation Thursday at The Shabby Creek Cottage
- Hooking up with HOH at House of Hepworths
- Strut your stuff at Somewhat Simple
Wow, these sound amazing.
When it says serves 6, does that mean this recipe makes 6 muffins? 12 muffins? It would be bad (or maybe good after all) if start doubling this recipe and then find myself with more muffins than I know what to do with.
Thanks :)
It serves six people, two muffins each so 12 muffins total.
My Honey Bunny is going to be so excited about these muffins. He is a big Pistachio fan, so I will be making these for him this week! Hope you will have a great week and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
[...] toast and fruit, Chai Muffins to bring to Bible Study, Quesadillas, [...]
Oh I would love to try these. Allergic to Pistachios! Kids and bf loved them though. Don’t think I didn’t temp to take a tase since they smelled so good, but I didn’t want to have to inject myself w/ the epi-pen. lol
Victoria you could omit the nuts on top and be just fine ;)