Pistachio-Chai Muffins
Prep time: 
Cook time: 
Total time: 
Yield: 12 muffins
 
Ingredients
Muffins:
  • 1 cup (250 ml) milk (I used 1%)
  • 1 tablespoon lemon juice
  • 1 cup (115 g) all-purpose flour
  • ¾ cup (85 g) whole wheat flour
  • ¾ cup (175 g) coconut palm sugar (or lightly packed brown sugar)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 chai tea bags, opened (I used Tazo Organic Chai)
  • ¼ cup (65 ml) canola oil
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • ¼ cup (30 g) shelled roasted, unsalted pistachios, chopped
Glaze:
  • ½ cup (60 g) powdered sugar
  • ½ teaspoon pure vanilla extract
  • 2-3 teaspoons water
Instructions
  1. Preheat oven to 375F; line a muffin tray with paper liners (or butter and flour the muffin wells).
  2. Pour the milk into a medium bowl and drizzle in the lemon juice; let the milk and lemon juice sit for 3 minutes without stirring or moving the bowl.
  3. Whisk together the flours, sugar, baking powder, baking soda, salt, and tea in a large bowl.
  4. Stir the oil, vanilla, and egg into the bowl with the milk/lemon juice.
  5. Stir the wet ingredients into the dry all at once, being careful not to over-mix.
  6. Scoop the batter into the muffin tray and sprinkle the pistachio on top.
  7. Bake until a toothpick inserted inside comes out clean, about 16 to 18 minutes. Cool completely.
  8. Once the muffins have cooled, make the glaze. Whisk together the powdered sugar, vanilla, and enough water so it reaches your desired consistency.
  9. Drizzle the glaze on the cooled muffins and allow it to set before serving.
Notes
Recipe adapted from Cooking Light.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/pistachio-chai-muffins/