Get ready to transform your kitchen into a heavenly bakery with these incredible Mini Chai Muffins that are not just vegan-friendly, but absolutely mouthwatering! Imagine biting into a perfectly spiced, incredibly moist muffin that delivers a warm, aromatic chai experience in every single bite. These little gems are so delicious, they'll make you forget they're completely plant-based, and they're so easy to make that even baking beginners can become instant stars in the kitchen!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Baked Goods
Serves: 12 muffins
Ingredients
- 1 cup flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon chai spice mix
- 1/4 teaspoon salt
- 1/2 cup almond milk
- 1/4 cup vegetable oil
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with vegetable oil to prevent sticking.
- In a large mixing bowl, combine the dry ingredients: 1 cup of flour, 1/2 cup of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of chai spice mix, and 1/4 teaspoon of salt. Whisk them together until well combined.
- In a separate bowl, mix the wet ingredients: pour in 1/2 cup of almond milk, add 1/4 cup of vegetable oil, and stir in 1 tablespoon of apple cider vinegar. Allow the mixture to sit for a few minutes; this will help it curdle slightly, mimicking buttermilk.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to dense muffins.
- If desired, fold in any additional ingredients such as chopped nuts, raisins, or vegan chocolate chips at this stage for added flavor and texture.
- Using a spoon or a cookie scoop, divide the batter evenly among the 12 muffin cups, filling each about 2/3 full. This allows room for the muffins to rise without overflowing.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your Mini Chai Muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.
Tips
- Ensure all ingredients are at room temperature for better mixing and consistent texture.
- Don't overmix the batter - a few lumps are perfectly fine and will help keep your muffins tender.
- For extra flavor, toast your chai spices briefly in a dry pan before adding them to the mix to enhance their aromatic qualities.
- Use a light hand when filling muffin cups - exactly 2/3 full ensures perfect rising without overflow.
- Let muffins cool slightly in the tin before transferring to prevent them from breaking apart.
- For added moisture, you can substitute part of the almond milk with brewed chai tea for an even more intense flavor profile.
- Store in an airtight container and they'll stay fresh for up to 3 days, or freeze for longer preservation.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 18g
Protein: 2g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
