These healthy muffins get their unique flavor from chai tea blend and roasted chopped pistachios.
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
1/3 cup shelled dry-roasted pistachios, chopped
1/2 cup powdered sugar
1 tablespoon water
How to Make It
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, 1 teaspoon vanilla, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.
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.
Combine remaining 1/2 teaspoon vanilla, powdered sugar, and 1 tablespoon water, stirring until smooth. Drizzle evenly over muffins.
I followed the recipe to a T. They were to die for! Reading other reviews, my tips would be to 1. Do NOT over stir. 2. Use a flavored chai ( I used Celestial Tea's honey vanilla chai) 3. Use salted pistachios ( It IS worth the money!) 4. Don't forgo the pistachios or the frosting they majorly impact the outcome. 5. If you have it, do half vanilla- half lavender extract in the icing !!! 6. Don't write a review and rate a recipe low when you made significant changes to it.
This is a moist and tasty muffin recipe with a few changes. I made it exactly like the recipe the first time and I thought it needed more flavor. The next time I used half whole wheat flour for more nutrition and a nutty flavor, doubled the vanilla extract, added 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp cardamom, and 1/8 tsp ground cloves. I also made the glaze more flavorful by swapping the water in the glaze for some chai tea latte (brew a cup of chai tea and add some creamer to it)...this made the glaze taste fabulous! I used the pistachios on top and they were great...a salty contrast to the sweet gaze. Yummy!
Wow, delicious! I used Coconut Black Chai from Zhena's Gypsy Tea and these muffins are amazing. Next time, I think I may sprinkle turbinado sugar on top after the nuts rather than make the icing. This one is definitely a keeper!
I just made these while my daughter was doing her homework. We had a warm muffin and loved them. We especially liked the chai flavor and crunch on top as it didn't take but a few minutes to crack open one-third cup nuts. We held off adding the icing as we thought they would be good heated up. We will add the icing later to each one after microwaving.
I thought this was a delicious and easy recipe. I don't like overly sweet muffins, so this was the perfect balance of savory and sweet. I used Celestial Seasonings coconut chai blend tea. I made a few modifications for baking at a higher altitude - 1/8 c more flour, 1/8 c less brown sugar, a tiny bit more buttermilk and a cooking temp of 390. I forgot to adjust the powder and soda (1/4 t less each) but they turned out just fine - light and fluffy. The crunchy/salty pistachios added a nice contrast in texture/taste and I thought the glaze was the perfect amount of sweet (I didn't use all of it, though)...not sure why others disliked it.