ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pistachio-Chai Muffins

John Autry
Hands-on time 15 mins
Total time 30 mins
Yield 12 servings (serving size: 1 muffin)
These healthy muffins get their unique flavor from chai tea blend and roasted chopped pistachios.

Ingredients

  • 7.9 ounces all-purpose flour (about 1 3/4 cups)
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 chai blend tea bags, opened
  • 1 cup low-fat buttermilk
  • 1/4 cup butter, melted
  • 1 1/2 teaspoons vanilla extract, divided
  • 1 large egg, lightly beaten
  • Cooking spray
  • 1/3 cup shelled dry-roasted pistachios, chopped
  • 1/2 cup powdered sugar
  • 1 tablespoon water

Nutrition Information

  • calories 192
  • fat 6.2 g
  • satfat 2.8 g
  • monofat 2.1 g
  • polyfat 0.8 g
  • protein 3.9 g
  • carbohydrate 30.5 g
  • fiber 0.9 g
  • cholesterol 26 mg
  • iron 1.2 mg
  • sodium 259 mg
  • calcium 61 mg

How to Make It

  1. Preheat oven to 375°.

  2. 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, 1 teaspoon vanilla, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

  3. Place 12 muffin-cup 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.

  4. Combine remaining 1/2 teaspoon vanilla, powdered sugar, and 1 tablespoon water, stirring until smooth. Drizzle evenly over muffins.