Pistachio-Chai Muffins Recipe

Name: Pistachio-Chai Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7.9 ounces all-purpose flour (about 1 3/4 cups); 1/2 cup packed brown sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 2 chai blend tea bags, opened; 1 cup low-fat buttermilk; 1/4 cup butter, melted; 1 1/2 teaspoons vanilla extract, divided; 1 large egg, lightly beaten; Cooking spray; 1/3 cup shelled dry-roasted pistachios, chopped; 1/2 cup powdered sugar; 1 tablespoon water

Servings: persons

7.9 ounces all-purpose flour (about 1 3/4 cups)
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 chai blend tea bags, opened
1 cup low-fat buttermilk
1/4 cup butter, melted
1 1/2 teaspoons vanilla extract, divided
1 large egg, lightly beaten
Cooking spray
1/3 cup shelled dry-roasted pistachios, chopped
1/2 cup powdered sugar
1 tablespoon water

1
Preheat oven to 375u00b0.
2
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Cut open tea bags; add tea to flour mixture, stirring well. Make a well in center of mixture. Combine buttermilk, butter, 1 teaspoon vanilla, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.
3
Place 12 muffin-cup liners in muffin cups; coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle nuts evenly over batter. Bake at 375u00b0 for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.
4
Combine remaining 1/2 teaspoon vanilla, powdered sugar, and 1 tablespoon water, stirring until smooth. Drizzle evenly over muffins.

917

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 7.9 ounces all-purpose flour (about 1 3/4 cups), 1/2 cup packed brown sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and more.

Yes, Pistachio-Chai Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pistachio-Chai Muffins

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