Pistachio-Chai Muffins

These healthy muffins get their unique flavor from chai tea blend and roasted chopped pistachios.

Yield: 12 servings (serving size: 1 muffin)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 192
  • Fat: 6.2g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 3.9g
  • Carbohydrate: 30.5g
  • Fiber: 0.9g
  • Cholesterol: 26mg
  • Iron: 1.2mg
  • Sodium: 259mg
  • Calcium: 61mg

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

Preparation

  1. 1. Preheat oven to 375°.
  2. 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. 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. 4. Combine remaining 1/2 teaspoon vanilla, powdered sugar, and 1 tablespoon water, stirring until smooth. Drizzle evenly over muffins.
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