Author Notes
Spicy chai tea, whole wheat flour, a hint of coffee, and rolled in chai-spiced sugar, these are the perfect breakfast muffins to welcome in the cooler weather! —Jess Gonzalez
Ingredients
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1 cup
all purpose flour
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1 cup
whole wheat flour
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1/4 cup
brown sugar
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1/4 cup
chai sugar*
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1 tablespoon
baking powder
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1 teaspoon
salt
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1/2 teaspoon
cinnamon
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1/4 teaspoon
cardamom
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1/4 teaspoon
nutmeg
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1 1/4 cups
milk
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1 1/2 teaspoons
instant coffee granules
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1
egg
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1/4 cup
vegetable oil
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3/4 cup
melted and cooled butter
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3/4 cup
chai sugar*
Directions
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*For the chai sugar: combine 1 cup granulated sugar with 1 tsp cinnamon and 1/2 tsp each of cardamom, cloves, and nutmeg until well combined.
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Preheat oven to 350 degrees and spray one 12-cup muffin pan with cooking spray (or use paper liners). Combine both flours, brown sugar, 1/4 cup chai sugar, baking powder, salt, and spices (through the nutmeg) until well combined
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n a separate bowl, whisk milk and instant coffee granules together, followed by egg and vegetable oil.
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Pour wet ingredient mixture over dry ingredient mixture and stir with large wooden spoon until just combined.
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Scoop batter out into prepared muffin cups, filling 3/4 way full. Bake at 350 degrees for 15-18 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for a few minutes before carefully removing to cool on a wire rack
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Once cool, dip muffins in melted butter, then roll immediately in the rest of the chai sugar.
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