Whole Wheat Chocolate Chai Muffins Recipe

Name: Whole Wheat Chocolate Chai Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-3/4 cup Low Fat Milk; 1 teaspoon Apple Cider Vinegar; 3 cups Whole Wheat Flour; 2-1/2 teaspoons Baking Powder; 1/4 teaspoons Baking Soda; 3 Tablespoons Unsweetened Cocoa Powder; 3 Tablespoons Instant Chai Powder (or Ground Chai Tea); 3/4 teaspoons Salt; 1/2 cups Unsalted Butter, Softened; 2 Tablespoons Extra Virgin Olive Oil Plus More For Brushing; 3/4 cups Granulated Sugar; 2 whole Eggs; 3/4 cups Mini Chocolate Chips; 1/4 cups Turbinado Sugar

Servings: persons

1-3/4 cup Low Fat Milk
1 teaspoon Apple Cider Vinegar
3 cups Whole Wheat Flour
2-1/2 teaspoons Baking Powder
1/4 teaspoons Baking Soda
3 Tablespoons Unsweetened Cocoa Powder
3 Tablespoons Instant Chai Powder (or Ground Chai Tea)
3/4 teaspoons Salt
1/2 cups Unsalted Butter, Softened
2 Tablespoons Extra Virgin Olive Oil Plus More For Brushing
3/4 cups Granulated Sugar
2 whole Eggs
3/4 cups Mini Chocolate Chips
1/4 cups Turbinado Sugar

1
Preheat the oven to 375u00b0F and grease and flour a mini or regular muffin tin.
2
In a small mixing bowl, combine the milk and vinegar and set aside.
3
In a large mixing bowl, stir the flour, baking powder, baking soda, cocoa powder, chai, and salt.
4
Using a handheld mixer or a stand mixer fitted with the paddle attachment, beat the butter, olive oil and granulated sugar together until creamy. Add the eggs and beat well. Beat in half of the dry ingredients and all of the liquid ingredients. Stir in the rest of the dry ingredients until just blended.
5
Pour the batter into the prepared muffin tin up to the rims. Sprinkle with mini chocolate chips. Bake 14-16 minutes for mini muffins, or 16-20 minutes for standard muffins. Allow to cool for 5 minutes, then transfer to a wire rack to cool completely.
6
Brush the still-warm muffins with olive oil and sprinkle with turbinado sugar.

1103

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1-3/4 cup Low Fat Milk, 1 teaspoon Apple Cider Vinegar, 3 cups Whole Wheat Flour, 2-1/2 teaspoons Baking Powder, and more.

Yes, Whole Wheat Chocolate 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.

That's it — enjoy your meal!

Whole Wheat Chocolate Chai Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions