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 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.
I used 2 Bigelow Spiced Chai bags and added 1/2 tsp. cinnamon. Still can't taste the spice. They're okay, but I won't make them again, even with changes.
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.
This recipe is stellar at every level. If you are a sweet morning bread person, it is not for you though. It is just a wonderful play of flavors and worth the effort for company, a brunch etc.
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.
I only liked these muffins after my recipe makeover. I made them even healthier. Here's my recipe makeover for these muffins: http://www.treatswithatwist.com/2012/05/vegan-vanilla-chai-muffins.html
I have now made these for the second time, with a couple of additional tweaks. I still increased the tea (1.5T leaves) and sweetener (half sucanat, half granulated honey) by half per the other reviewers, and as the batter was a bit thin the first time I increased the flour (white wheat again) to 9 oz. The tops were rounder this time, and I even had enough batter to make 10 decent-sized muffins, baked at 350F for 18 minutes. As I had powdered granulated honey this time I used it in the glaze. Although the results were better I still rate it based on the changes I had to make, so this still gets 3 stars. But I like the recipe overall and would make these again as modified.
These were sooo bland. Wish I'd read the reviews beforehand. It looked like such an interesting recipe but needs a lot of modifications. Won't make these again.
I too thought these were bland and needed more sugar, a third tea bag and cinnamon. Be careful not to let the nuts burn. Watch closesly because 15 minutes was a bit too long for mine. Disappointed for sure. Sounded like a good one but was not!
I really enjoyed these, but agree not outstanding. I am not much of a baker, so I do not know what I would change. I listened to some of the other reviewers and added some cinnamon and nutmeg. I will make this again.
I skipped the glaze, and did the rest according to recipe. They are good, but not to die for as I hoped for. I like the fact that they are quick and easy to make and not overly sweet or fat. But I do agree that they lacked the punch I expected. Next time, I will add 1 teaspoon cardamon powder, 1/2 teaspoon each of cinnamon and ginger and probably go for 3 teabags. That should do the trick.
I'm only giving these 3 stars at the moment b/c mine came out a little dry and I need to make sure that is baker error and not the recipe (I think I left them in a minute too long). I accidentally added 1.5 tsp vanilla to the batter not realizing the .5 was for the glaze. I will probably do that again. Also, I added a pinch of cinnamon. I may or may not do that again. I think the chai flavor from my tea was enough that the cinnamon wasn't necessary. I did not make the glaze and used unsalted pistachios. I thought they were great and will not get salted next time.
I'd give five stars IF you follow the modifications many of the other reviewers posted. I added 1/2 tsp cinnamon and 1/4 tsp nutmeg. I also used vanilla chai teabags, but adding more vanilla might help as well. While some reviewers say they icing isn't necessary, I thought it did help balance a little bit of bitterness from the tea, and the icing better if you use some fat free half & half or milk instead of the water - it's just not as plain. A second time around I used some cinnamon chips (they're near the chocolate chips at the store) instead of the pistachios. I'd probably keep doing that in the future.
I don't understand why people think these are great. Made them according to recipe and thought they were really bland. I used a good chai tea, and even added more than it called for. Would not make these again without some major revisions to bump up the flavor.
I had high hopes for this recipe after seeing everyone's reviews. I found the muffins dry and a bit chewy, lacking in any flavor at all, and I added an extra chai tea bag and cinnamon and nutmeg. I feel this recipe need some major tweaking.
I'm eating one for breakfast right now...yum! I followed the recipe to a T except for the glaze (there's only me and my husband, so I planned to freeze them and didn't know how the glaze would work out if frozen) but I really don't think it needs the glaze. The pistachios are a perfectly unexpected twist. Amazing for breakfast with a cup of coffee, or for a mid-afternoon snack.
Very good. Could have been a little moister though and a little more flavor. I didn't put on the pistachios or the glaze and could see why that might be needed.
Definitely delicious...might even want a little more spice and vanilla. I got unsalted pistachios accidentally and agree that salted would make these muffins more exciting.
Great recipe, super easy & quick and they look / sound like you spent a lot of time on them! The only changes I made were that I halved the recipe, but used the full two chai tea bags (I highly recommend getting a blend with cinnamon) and 1 full egg (not exactly the easiest thing to 1/2 an egg). Plus, I'm not a big fan of the Cooking Light water & powdered sugar "glazes" so I nixed that entirely - trust me the muffin didn't need anything additional - they were great without this extra flourish! The cooking time / temp was perfect for moist muffins. I will definitely be making these again - it's a keeper recipe!!!
These are amazing. Its hard to believe they're not cupcakes!! Easy recipe, hard to mess up. Definitely will make these again. Make sure your pistachios are slightly salted - the little crunch of salty nut on top of the super sweet muffin is amazing!!
These are delicious! Our only problem is that there are just 2 of us (plus a baby) and the glaze makes them sticky after a day or two...couldn't eat them fast enough!
These are delicious! They taste just like a creamy chai tea. Yum!