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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:

Gastronomy Blog

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

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9 Responses to “Pistachio Chai Muffins”

  1. Jenny says:

    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 :)

  2. Miz Helen says:

    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

  3. [...] toast and fruit, Chai Muffins to bring to Bible Study, Quesadillas, [...]

  4. 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

  5. Kristina says:

    or even use a different nut…almonds maybe?

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