Pistachio-Chai Muffins

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A couple weeks ago I happened to briefly mention to my mom that I had never seen The Sound of Music. (How does this come up randomly in conversation?, you ask. Well, as it were, we were driving through the countryside with my niece and I happened to nonchalantly say Look, there’s a deer – a doe! And then my nine-year-old niece broke into that song that even I’m familiar with, although I’ve never seen the musical.)


My mom being nothing short of flabbergasted that I hadn’t seen it (which truthfully, came across more as horrified), insisted on making amends at once, or at least as soon as she could. She eventually got her hands on a copy after calling every library in the county, since the video rental store clerk (who looked to be just a couple years older than my niece) said she hadn’t even heard of it.

So anyway, we watched The Sound of Music one afternoon last week – all 174 minutes of it. I can be extremely good at multi-tasking though. While watching, I not only made slow-simmered beef taco meat for dinner (and I mean seriously slow-simmering…it cooks for three to four hours on the stovetop! But if you’re looking for the best tacos, I’ve got you covered), but I also made these muffins. We needed sustenance at about the 120 minute mark and these flavorful muffins were perfect.


Pistachio-Chai Muffins
Prep time: 
Cook time: 
Total time: 
Yield: 12 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
  • ½ cup (60 g) powdered sugar
  • ½ teaspoon pure vanilla extract
  • 2-3 teaspoons water
  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.
Recipe adapted from Cooking Light.

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  1. says

    My fiance has never seen it either and I was completely amazed when he told me!

    On another note, these look absolutely gorgeous. Such a wonderful combination of flavours.

  2. says

    The Sound of Music is classic! I actually watched it for the first time when I was in Salzburg, Austria in a hostel I was staying in…it was magical! Love the muffins, Faith! They’re gorgeous and I bet perfect with a hot cup of tea or coffee!

  3. says

    I’m pretty sure I watched Sound of Music so much as a kid I could have quoted the entire movie word for word. Did you end up liking it? These muffins look killer, Faith! AND I want to hear more about these tacos!

  4. says

    Ohh Sound of Music :) great movie loveeeeeee it and all the songs ~ the kids are super cute too! You’re definitely super woman making all these delicious dishes while watching the movie!

    Love the look and sound of these muffins!

  5. says

    I saw these, I made them… they were absolutely, totally and utterly divine. Thanks for sharing! You have created my new favourite cake. x

  6. KarenDF says

    So happy to have found your blog via the kitchen.com … beautiful photography & sweet words! Consider your blog pinned & subscribed. I love baking sweet bread & these look scrumptious. I kind of forgot about a huge jar of pistachios in my pantry … they are still yummy; but, I want to use them up soon. Thanks for this recipe! I may do streusel on half & glaze on the other … hmmm.

  7. says

    this is so random: I bought an old kitchen tool at a flea market and asked The Kitchen what it was. And someone commented that YOU have the same one and linked to this post. It’s the same metal thingie that I bought :)

  8. says

    Ah, the sound of music. I really need to re-watch it and introduce it to my kids.
    And chai & pistachios? Perfect together! Incidentally there is a south-asian ‘pink’ tea that is always served with a sprinkle of pistachios on top. We have it on weddings or other big events andit’s been years since I had any. This post has me hankering for both your muffins and pink chai!

  9. says

    Well I’m glad you saw it because it’s a GREAT movie!! And that you got these muffins into the oven while watching it. THe pistachio chai combo sounds fabulous!

    • says

      Audrey, Yes, cut open the tea bags and use the tea inside (this is why I used organic). Hope you enjoy the muffins if you give them a try!


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