Chai-spiced Muffins with Pistachios

Chai-Spiced Muffins with Pistachios

Chai tea lattes are a weakness of mine. They are sweetly-spiced soothers.

Having a rough day? Need a treat? Go get a chai tea latte.

Needless to say, when I saw a recipe for chai muffins, I was all over it.

And what a fun idea to actually use the spices from a chai tea bag in the recipe? Very cool.

My main adjustment from the original is to substitute vanilla-flavored almond milk for the buttermilk. Just a preference of mine and something I always have on hand.

The pistachios add an interesting salty crunch to the top. And, they’re pretty to look at. Honestly though, I think the muffins would be great with or without them. I have a hunch my kiddos will want to pick the pistachios off.

Ingredients List

  • 1 3/4 cups flour (I use 1/2 all-purpose and 1/2 whole wheat when I bake)
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 chai blend tea bags, opened (mine we’re Stash Double-spiced Black Chai)
  • 1 cup vanilla almond milk
  • 1/4 cup butter, melted
  • 1 1/4 teaspoons vanilla extract, divided
  • 1 large egg, lightly beaten
  • Cooking spray
  • 1/3 cup shelled dry-roasted pistachios, chopped
  • 2/3 cup powdered sugar
  • 1 tablespoon water


Preheat oven to 375° or 350º if using convection.

In a large bowl, stir together flour, brown sugar, baking soda, baking powder, salt and spices from tea bags.

Make a well in center of mixture. Pour in almond milk, melted butter, 1 teaspoon vanilla, and egg. Whisk together and then stir in flour mixture just until moist.

Lightly oil muffin tin or use muffin liners.

Divide batter evenly among prepared muffin cups. Sprinkle pistachios evenly over batter.

Bake for 15 minutes or until muffins spring back when lightly pressed and a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.

Run a dinner knife around each muffin, pop them out of the pan and allow to continue to cool on wire rack.

Meanwhile, in a small bowl combine remaining 1/2 teaspoon vanilla, powdered sugar and water. Stir until smooth. Drizzle evenly over muffins and serve.