Wednesday, September 9, 2015

Chai Muffins {Vegan!}

Every time S and I go on a road trip, we end up stopping at Starbucks along the way. They are located frequently enough that we can generally find one when we need to stretch our legs and have a quick break, and they make yummy drinks that keep me awake :)

I've been told before, and I'm sure I'll be told again, that Starbucks doesn't serve 'real' coffee. First of all, I think Starbucks would disagree with that. Second of all, it's the (soy) cream and sugar I'm after.

See, I'm not much of a coffee drinker. I'm all about tea. And my all time favorite tea is chai tea.

Chai tea is a funny drink, because it's relatively inconsistent. Different parts of India have different recipes for chai tea, and the spices used vary widely. However, the overall idea is the same: black tea flavored with warming spices.

What better flavor to explore in a muffin than something as delicious and interesting as chai tea? Especially if you're not addicted to sweet muffins. Move over, blueberry! Cam's got a new favorite muffin...

The blend of spices I used was a combination of ginger, cinnamon, cardamom, and allspice. If you really like spice in your chai, you can add 1 tsp of ground black pepper, too.

The nice thing about this recipe is that it utilizes the one-stage mixing method. In other words, you just combine every ingredient in a mixing bowl and combine. Other mixing methods have many steps and a specific order, but one-stage recipes are a cinch... and great when you're in a hurry.

The other nice thing about this recipe is that it requires no eggs! So if you've run out of eggs, or you don't like to cook with them, this recipe is perfect. :) It relies on applesauce instead, and the finished product is just as moist as it would be if you had used an egg.

After combining all of the ingredients in the mixing bowl, you want to mix it together just to incorporation: as soon as a cohesive batter is formed, mixing should stop and you should portion the batter out. You can mix out the big lumps, but you want to be mindful that you don't overmix, or the final product will be tough and dense. If there are smaller lumps in the batter but everything has been completely incorporated, then you can move on to portioning. I used a muffin tray lined with muffin tins.

The muffins should bake for about 20 minutes. A toothpick can be inserted into the center of a muffin to check for doneness; a visual test can be helpful as well, although these muffins do not brown very strongly.

Chai Muffins


  • 3 cups AP flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/3 cup applesauce
  • 1/4 cup canola oil
  • 1/4 cup honey or agave syrup
  • 1 cup water
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1 tsp allspice


  1. Preheat oven to 400ยบ and grease a muffin tray or line with muffin tins.
  2. Measure and sift flour, baking powder, and salt.
  3. Combine the spices and wet ingredients into the dry; stir until just mixed, being careful not to overstir.
  4. Portion into muffin tins, filling about 3/4 of the tin.
  5. Bake in the middle of the oven for 20 minutes or until a toothpick inserted in the center comes out clean.

No comments:

Post a Comment