Rating: 3.5 stars
29 Ratings
  • 1 star values: 3
  • 2 star values: 3
  • 3 star values: 3
  • 4 star values: 11
  • 5 star values: 9

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

Maureen Callahan
Recipe by Cooking Light May 2011


John Autry

Recipe Summary

15 mins
30 mins
12 servings (serving size: 1 muffin)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

192 calories; fat 6.2g; saturated fat 2.8g; mono fat 2.1g; poly fat 0.8g; protein 3.9g; carbohydrates 30.5g; fiber 0.9g; cholesterol 26mg; iron 1.2mg; sodium 259mg; calcium 61mg.