Chai Tea Muffins

Have you ever been to Sprinkles Cupcakes? Described by some as “the progenitor of the haute cupcake craze,” Sprinkles Cupcakes offers a variety of muffin flavors including…you guessed it…Chai Latte!! It’s just a fancier way of saying chai tea flavored muffins.

Get rid of the iceing, long lines and steep prices, and you get this simple yet delicious muffin that will not disappoint, especially if you are known to enjoy a hot cup of chai tea. Double up on your chai consuming ways by using Don the Apron’s Masala Chai Recipe.


  • 2/3 cup of chai tea
  • 2 whole eggs
  • 1 egg yolk
  • 1 teaspoon of vanilla extract
  • 1 and 1/3 cup of cake flour
  • 3/4 cup of sugar
  • 2 and 1/4 teaspoon of baking powder
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground cardamom
  • 1/4 teaspoon of salt
  • 4 ounces of unsalted butter, melted


Preheat the oven to 350 Degrees F. Grease and lightly flour a muffin pan.
For the chai tea, use Don the Apron’s Masala Chai Recipe. Then, remove from heat and let the chai tea cool completely.
In a medium bowl mix the eggs, egg yolks, vanilla, and 1/3 of the chai tea. Whisk together.
Combine the flour, sugar, baking powder, cinnamon, cardamom, and salt in the bowl of a mixer. Add the butter and the remaining chai tea and mix on medium speed.
Add the egg mixture in three additions scraping in between and beat until light and fluffy.
Place batter in muffin pan and bake for 20-25 minutes, or until a cake tester inserted in the middle comes out clean. Allow the muffins to cool in the pan for 5 minutes.
Adapted from Tender Crumb

4 thoughts on “Chai Tea Muffins

  1. Hi Elyse!

    You should definitely try these. Even my sister loved them and she usually isn’t a big fan of cakes and muffins…

    As for all-purpose vs. whole wheat flour, I think the simple rule is if you are going for “light and fluffy” stick with all-purpose flour; use whole wheat if you don’t mind its robust flavor because it tends to be somewhat overpowering. I wouldn’t recommend whole wheat for this recipe as it would take away from the subtlety of the chai tea. Of course I try to use whole wheat in a lot of my recipes for obvious nutritional benefits. You can also try mixing–1 part whole wheat and 2 parts all-purpose.

    Let me know how they turn out! 🙂

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