Another scrumptious bite of goodness to add to our growing number of muffin recipes here on the ol’ blog. After a mini giveaway on Instagram last month where I asked what muffin recipes folks would like to see, this was one that sounded so warm and tasty, especially for this time of year!
A simple and warm flavored muffin that pairs so wonderfully with our morning cup of Crio Bru, that it will be on repeat for me. Pretty sure I’m the only one that really will enjoy this one here at our home…so be it #moreforme right!?
Apparently there are several different blends of chai spice, much like there are different blends of pumpkin pie spice. Given that I had nearly all of the spices on hand to make my own, I did. It’s listed below and does have a little bit of a kick to it…ie, lotsa of ginger and black pepper. Adjust as you’d like or simply purchase a pre-blended jar. I can see this blend working it’s way into some warmed up coconut milk before the long months of winter are over, it’s really so delicious.
Because I like texture in my muffins as well as on that muffin top, a few chopped pistachios were tossed in and they are so yummy. Clearly optional, but something to consider if you want some crunch along with all those warm spices. These are best served warm I think (especially with some ghee slathered on top) so make up a batch and enjoy one right out of the oven. They also freeze very well, so maybe make a double batch so you have some on hand for visitors as this busy time of year begins!
chai spice muffin
a warmly spiced chai muffin, loaded with amazing aromas
- 1½ cups Otto’s Naturals cassava flour
- ½ cup maple sugar
- 1 tsp baking soda
- ¼ tsp Redmond Real Salt
- 1½ tbls chai spice blend*
- ½ tsp vanilla powder (opt)
- ½ – ¾ cup chopped pistachios (opt)
- 1 cup raw milk buttermilk, room temp** (can sub coconut milk buttermilk)
- 3 lg eggs (room temp)
- ¼ c ghee, melted
- 1 tsp vanilla
- additional chopped pistachios & maple sugar to sprinkle on top before baking (opt)
- Preheat oven to 385° – line muffin tins with parchment liners.
- In a medium sized bowl, combine cassava flour, maple sugar, baking soda, salt, chai spice blend and vanilla powder (if using) whisk to combine. If using pistachios, toss in and set aside.
- In another medium bowl, add buttermilk, eggs, melted ghee and vanilla. Whisk well until eggs are fully incorporated.
- Pour wet ingredients into dry ingredients and stir with a rubber spatula until you have a smooth batter. Spoon into lined muffin tins (you should get 6-7 depending on how large you like your muffins) – sprinkle the tops of each muffin with additional pistachios and maple sugar if using.
- Bake for 20-22 minutes or until golden and center springs back when lightly touched. Remove from oven and let cool in tins for 4 minutes and then remove to cooling rack.
- Enjoy while still warm, or store in fridge for about a week & reheat before serving for optimal spice flavors. *You can purchase a chai blend but we made our own by combining the following and storing in a small glass jar: 1 tbls ground cinnamon, 2 tsp ground ginger, 1 tsp ground clove, 1 tsp ground nutmeg, 1 tsp ground cardamom, 1 tsp ground allspice & ½ tsp ground black pepper.
** add 1 tbls fresh lemon juice to 1 cup measuring cup and then fill up the rest of the way with raw milk, use full fat coconut milk for dairy free.