Smell that? It’s something delicious baking in the oven, just when you were craving a fall treat to go with your tea! This recipe for Whole-Wheat Chai Apple Spice Muffins, from the Lost Altos Town Crier, is a perfect way to dust off the old baking supplies and spend a crisp autumn day indoors with friends and family.
The recipe calls for 1/2 cup brewed chai tea, which gives the flavor of these muffins an extra bite. We recommend a loose leaf chai from the Tea Smith to make sure you get the best flavor! You could opt for a Traditional Masala Chai, if you want to go the standard route. If you want great flavor without the caffeine kick, go for the decaf version instead. Finally, if you’re feeling adventurous, why not try our Coconut Chai.
If that sounds delicious, chai it out!
Whole-Wheat Chai Apple Spice Muffins
- 1 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1/4 cup milled flaxseed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
- 1/2 cup vegetable oil
- 1 cup dark-brown sugar, packed and divided
- 1 large egg, lightly beaten
- 1/2 cup brewed chai tea
- 1/2 cup applesauce
- 2 large apples, peeled, cored and coarsely chopped
Preheat oven to 450 F. Grease 12 muffin cups and set aside.
Mix together flours, flaxseed, baking powder, baking soda, salt and spices and set aside. In separate bowl, whisk oil and 3/4 cup of brown sugar until emulsified. Add egg and mix well. Whisk in tea and applesauce. Stir in dry ingredients and fold in apple chunks.
Divide batter evenly among prepared muffin cups, mounding slightly above edge. Sprinkle remaining 1/4 cup brown sugar on top.
Bake for 10 minutes, then turn heat down to 400 F and bake additional 5-10 minutes, or until toothpick inserted in center of muffin comes out clean. Cool muffins for 5 minutes in tin, then turn them out onto wire rack to cool completely. Makes 1 dozen.