Chai Muffins

A family favorite, this chai muffins recipe showcases muffins topped with pumpkin seeds and are easy to make and delicious! Simply the smell of these cinnamon muffins baking is enough to make you want to make batch after batch!

If you love vegan muffins infused with spices, you’ll be sure to want to try these cinnamon muffins too.

A muffin sits on a white paper. It's torn in half and a bit of melted butter is inside. The text at the top reads: Chai Tea Muffins with Pumpkin Seeds

I’ve been reading a lot about the benefits of tea. And I’ve been drinking a lot of chai tea too. And so somehow this all just combined into one big recipe in my head.

Why not make a Chai Muffin? And why not make it egg-free (as I always do)? While I’m at it, I decided to add some pumpkin seeds on top too.

How to Make Chai Muffins

The full recipe with ingredient amounts is below, but here is a summary of the steps:

  • Make Chai Tea — Place a chai tea bag in the hot water and let it steep.
  • Mix Wet Ingredients — Stir together milk, oil, flax egg, vinegar, and brown sugar in a bowl. Add the tea.
  • Combine Dry Ingredients — Stir together the flour, baking powder, baking soda, salt, and spices.
  • Muffin Batter — Pour the milk mixture into the flour mixture. Stir together until combined.
  • Distribute Batter in Muffin Cups — Use a measuring cup or a cookie dough dispenser to equally distribute the batter amongst the muffin papers.
  • Pumpkin Seeds — Top of each muffins with a few pumpkin seeds.
  • Bake Muffins — Bake the muffins 20-25 minutes.
Looking down on a white bowl with flour and spices.
Looking down on a white bowl with batter in it. There is a spatula in the batter.

Marly’s Tips

  • You can use a mixture of flour, such as all-purpose flour, with some whole wheat flour (see recipe notes)
  • Stir the batter until you no longer see clumps of flour
  • This is a thick batter, be sure to divide it equally amongst the muffin compartments
  • You can top muffins before they’re baked with pumpkin seeds, grains of oatmeal, or leave them plain.
  • To check for doneness, insert a tester in the middle of one of the muffins. If it comes out clean, the muffins are done.
A muffin with pumpkin seeds on top sits in large brown papers on a white counter. There are two other muffins behind it.

Why Vegan Muffins?

Yes, this chai latte muffins recipe is vegan. If you haven’t done much vegan baking, you’ll be surprised to know that making your muffins without eggs or cow dairy is very easy. For example, this recipe uses a flax egg, which uses ground flax seed to create a binder. That’s what keeps the muffins from being overly crumbly.

If you don’t like flax, you could use chia eggs instead.

Are muffins healthy?

Not all muffins are healthy, especially if they’re made with lots of sugar, fat, and processed flour. However, there are ways to make your homemade muffins healthier.

Making Your Muffins Healthier

I love finding creative ways to get healthy into my diet! Don’t you? There’s just so much to stir the fancy into, you can’t help but love it!

But, let me get specific. These muffins are made healthier thanks to:

  • Pumpkin seeds — these little seeds are colorful and they’re packed with protein!
  • Cloves — believe it or not, cloves are a super food, loaded with nutrients…and it tastes good too!
  • Nutmeg — I add a bit of nutmeg to my vegan donuts because of the flavor they add. They taste pretty good in these muffins, and it’s healthy as well.
  • Flax seed — these mighty, little seed serves as both an egg replacer and adds some omega3s!

Besides adding some healthy ingredients, these chai spice muffins are also absolutely delicious.

A closeup of a muffin with pumpkin seeds on top. The muffin is in a large brown paper.

You Might Also Like

Of course this chai muffin recipe is amazing, but here are some more muffin recipes to enjoy too:

A muffin is torn in half and a pat of melted butter is inside. It sits in a tall brown paper. A mug of tea is behind it.
Chai tea muffins are very flavorful!

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

Chai Tea Spice Muffins with Pumpkin Seeds

Chai Tea Muffins with Pumpkin Seeds

Wake up to tasty Chai Muffins topped with pumpkin seeds to start your day in a healthy and tasty way! Of course, these muffins are good any time of the day!
4.75 from 4 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Chai Muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
Calories: 195kcal
Author: Namely Marly

Ingredients

  • ½ cup hot water
  • 1 chai tea bag I used Tazo Chai Tea
  • ¾ cup plant-based milk almond, soy, etc, vanilla flavored
  • cup vegetable oil
  • 2 flax egg
  • 1 teaspoon apple cider vinegar
  • 2 cups all-purpose flour (see note)
  • ¾ cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 2 tablespoons pumpkin seeds

Instructions

  • Set your oven to 350F and line a muffin pan with muffin papers.
  • Place the tea bag in the hot water and allow it to steep for a couple of minutes.
  • In the meantime, add the plant-based milk, oil, flax eggs, vinegar, and brown sugar in a small bowl. Stir to combine.
  • In a medium bowl combine the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Stir to combine.
  • Remove the tea bag from the hot water and pour the tea into the milk mixture. Stir to combine and then pour this into the flower mixture. One more time – stir to combine.
  • Use a measuring cup or even a cookie dough dispenser to equally distribute the batter amongst the muffin papers. I found those awesome muffin papers at Target! Spread a few pumpkin seeds on the top of each muffin.
  • Place in the oven and bake for 20-25 minutes. Check for doneness. When the muffins are ready, remove from the oven and allow to cool slightly before serving. Serve warm.

Recommended Equipment

Notes

You can use all-purpose flour, or mix 1 1/2 cups all-purpose flour with 1/2 cup whole wheat flour.
Nutrition Facts
Chai Tea Muffins with Pumpkin Seeds
Amount Per Serving
Calories 195 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g25%
Sodium 200mg8%
Potassium 152mg4%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
Vitamin A 30IU1%
Calcium 65mg7%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

If you like this spiced muffins recipe then consider these Cinnamon Toast Morning Muffins. You can also check out these Applesauce Muffins with Cinnamon Spice Icing too!

Whatever muffin is rocking your morning, enjoy!

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7 Responses to Chai Muffins

  1. I make chai honey. I may have to toy with your recipe a bit, Marley, and try making these with the chai honey to replace some of the sweet. If they are successful, I’ll try to bring them to the next book club.

    I’ll make them first your way though. 😉 I like messing with recipes though.

    • Sounds divine HeatherAnne! I can’t wait to try it. Of course, that means I better get cracking on the reading!

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