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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
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/4 cup brown sugar
- 1/4 cup chai sugar*
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1 1/4 cups milk
- 1 1/2 teaspoons instant coffee granules
- 1 egg
- 1/4 cup vegetable oil
- 3/4 cup melted and cooled butter
- 3/4 cup chai sugar*
- *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.
- 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
- n a separate bowl, whisk milk and instant coffee granules together, followed by egg and vegetable oil.
- Pour wet ingredient mixture over dry ingredient mixture and stir with large wooden spoon until just combined.
- 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
- Once cool, dip muffins in melted butter, then roll immediately in the rest of the chai sugar.
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