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!
Ingredients
- 1 ¾ cups Flour, All-Purpose
- ½ cups Brown Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoons Salt
- 2 individual Tea Bags, Chai
- 1 cup Buttermilk
- ¼ cups melt Butter
- 1 teaspoon Vanilla #1
- 1 individual Egg
- â…“ cups chop Pistachios, Shelled
- ½ teaspoons Vanilla #2
- ½ cups Powdered Sugar
- 1 tablespoon Water
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine flour, brown sugar, baking powder, baking soda and salt in large bowl with a whisk.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine flour, brown sugar, baking powder, baking soda and salt in large bowl 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 #1, 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 vanilla #2, powdered sugar, and water, stirring until smooth.
- Drizzle evenly over muffins.
10 Comments
Join the discussionWow, 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
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 😉
or even use a different nut…almonds maybe?
You could definitely use almonds!
I’m curious about the tea bags ingredients, do they dissolve or soften when cooking?
Hi Melanie,
It’s been quite awhile since we made these muffins to be honest! I remember liking them though! A higher quality chai that has chunkier more whole ingredients isn’t going to break down quite as well. If you are concerned then you could always opt to purchase a box of chair or brew the chai and simply add the liquid to taste.