Chai-Spiced Buttermilk Muffins
Warm, cozy, and bursting with aromatic spices, these Chai-Spiced Buttermilk Muffins are the perfect way to bring a little comfort to your morning (or afternoon… or midnight snack session—no judgment here!).
Fluffy, lightly sweet, and packed with that irresistible chai flavor, they’re a breeze to whip up and even easier to devour.
How to Make Chai-Spiced Buttermilk Muffins
Note: This is an overview. See recipe card below for ingredient quantities and full instructions.
1. Prep Your Ingredients
Gather everything you need—flour, sugar, chai spices, buttermilk, and the rest. Measure them out so you’re ready to go. (Pro tip: If you don’t have buttermilk, no sweat! See the FAQ for an easy swap.)
2. Mix Dry & Wet Separately
Whisk together all the dry ingredients (flour, sugar, baking powder, spices) in one bowl. In another, mix the wet ingredients (buttermilk, eggs, melted butter, vanilla). Keeping them separate at first ensures even mixing later.
3. Combine Gently
Pour the wet ingredients into the dry and stir just until combined—no overmixing, or your muffins might turn into little hockey pucks. A few lumps are totally fine!
4. Fill & Bake
Divide the batter into a lined muffin tin, filling each cup about ⅔ full. Pop them in the oven and bake until golden and fragrant. (Your kitchen will smell like a cozy café—fair warning.)
5. Cool & Enjoy
Let them cool for a few minutes in the pan, then transfer to a wire rack. (Or, if you’re impatient like me, eat one warm with a smear of butter. Zero regrets.)
Pro Tips for the Best Muffins
- Don’t overmix! A few streaks of flour are better than tough muffins.
- Room temp ingredients help the batter come together smoothly.
- Toast your spices (just 30 seconds in a dry pan) for an extra flavor boost.
- Use an ice cream scoop for evenly sized muffins—no messy pouring!
Storage Tips
- Room temp: Keep in an airtight container for up to 2 days.
- Freezer-friendly: Wrap individually and freeze for up to 2 months. Reheat in the microwave for 15 seconds.
- Refresh stale muffins: A quick 10-second zap in the microwave brings back that just-baked softness.
Chai-Spiced Buttermilk Muffins
Description
These easy Chai-Spiced Buttermilk Muffins are tender, lightly sweet, and packed with cozy chai flavor. Perfect for breakfast, snacking, or impressing your brunch guests without breaking a sweat.
Ingredients
Instructions
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Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
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Whisk dry ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and all spices.
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Mix wet ingredients: In another bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.
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Combine: Pour wet ingredients into dry and stir just until no dry streaks remain. Don’t overmix!
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Fill muffin cups: Divide batter evenly (about ⅔ full per cup).
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Bake 18-20 mins until golden and a toothpick comes out clean.
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Cool 5 mins in pan, then transfer to a wire rack.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 30g10%
- Dietary Fiber 1g4%
- Sugars 14g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- No buttermilk? Mix 1 cup milk + 1 tbsp lemon juice or vinegar. Let sit 5 mins.
- Spice swap: Use 2 tsp pre-mixed chai spice if you have it.
- Add-ins: Try ½ cup chopped nuts or chocolate chips for extra fun!
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
