Chai Spiced Muffins – Cozy, Fragrant, and Perfect for Anytime
Servings: 12 servings
Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1 1/4 teaspoons ground cardamom
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground black pepper (optional, for a classic chai kick)
- 2 large eggs, room temperature
- 1 cup (240 ml) plain yogurt (or sour cream)
- 1/3 cup (80 ml) neutral oil (such as canola, grapeseed, or light olive oil)
- 2 teaspoons vanilla extract
- Optional add-ins: 1/2 cup chopped nuts, 1/2 cup mini chocolate chips, or 3/4 cup diced apple
- Optional topping: 2 tablespoons coarse sugar mixed with a pinch of cinnamon
Instructions
- Preheat and prep: Heat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and black pepper.
- Combine wet ingredients: In a separate bowl or large measuring cup, whisk eggs, yogurt, oil, and vanilla until smooth.
- Bring it together: Pour the wet ingredients into the dry. Use a spatula to fold just until no dry streaks remain. Do not overmix. A few small lumps are fine.
- Add mix-ins: If using nuts, chocolate chips, or apples, fold them in gently.
- Fill the cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the cinnamon-sugar topping if using.
- Start hot, then lower: Bake at 400°F (200°C) for 5 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and bake 12–15 more minutes, until the tops are set and a toothpick comes out clean or with a few moist crumbs.
- Cool correctly: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool. Enjoy warm or at room temperature.