Today we are spending the day with our friends Lynn and Matt in Philadelphia! But I remembered to bake you a few delicious morsels that you could enjoy while Chris and I are off on our grand USA adventure! Today I’m bringing you these tender, spiced muffins studded with creamy pistachios. My latest career aspiration: become The Muffin Woman. You know, the one who lives on Drury Lane? Okay, I don’t live on Drury Lane, but maybe I can become The Muffin Woman. Or the muffin and cookie woman? Or the muffin, cookie, and way-too-many-quinoa-salads woman? I think I’ll just stick with Moonlighting Food Blogger Woman. Who also happens to make lots of muffins. Because make muffins I do.I baked these beauties one Friday night in anticipation of a sweet, slow breakfast the next morning. The smell of baking spice and brown sugar wafting through the house was so tempting – and I managed to only gobble one of them down when they came out of the oven. The combination of creamy pistachios and hearty spiced chai is delightful and these muffins are definitely better on the second day. The spices settle and become more pronounced when they are cooled down, and the tops become slightly crispy-chewy while the crumb stays moist, fluffy, and soft. The chai taste here comes not from a mix of spices, but directly from the tea bag! You just cut open two chai tea bags and add them directly to the batter – direct flavour delivery!While these muffins taste decadent, they are actually secretly healthy! There’s only 1/3 cup of brown sugar and 3 tablespoons of oil in the whole recipe! The secret to great-tasting healthier muffins is to amp up the spice factor, and these Pistachio Chai Muffins deliver! They are also kept moist by a healthy dose of Greek yoghurt in the batter – another healthy muffin making secret. Pistachios are one of my favourite nuts, and these creamy green delights are both mixed into the batter and sprinkled on top. Put the kettle on my friends, pour yourself some chai and make a batch of muffins today!
Pistachio Chai Muffins
Makes 12 muffins | Gluten Free | Wrap leftovers tightly in plastic wrap and freeze for up to two months
- 80 grams sorghum flour
- 80 grams white rice flour
- 80 grams brown rice flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 chai tea bags
- 1/2 cup milk
- 1/2 cup Greek (or natural) yoghurt
- 3 tablespoons rice bran oil
- 2 teaspoons vanilla essence
- 1 egg
- 1/3 cup brown sugar
- 1/3 cup + 2 tablespoons shelled pistachios
- Preheat your oven to 180C (350F) and oil a 12-hole (1/3 cup) muffin tin very thoroughly.
- In a large bowl whisk together sorghum flour, white rice flour, brown rice flour, baking powder, baking soda, salt, and the contents of the two tea bags.
- In a medium bowl whisk together milk, yoghurt, oil, vanilla essence, egg and brown sugar until very well combined.
- Pour wet ingredients into dry ingredients and stir until just combined. Add 1/3 cup of pistachios and mix until distributed.
- Divide mixture evenly between holes in pre-oiled muffin tin.
- Roughly chop extra two tablespoons pistachios and sprinkle over the top of the uncooked muffins.
- Bake for 15-17 minutes or until the tops are golden and spring back when lightly touched.
- Remove muffins from the oven and allow them to cool in the tin for 10 minutes. To remove easily run a thin-bladed knife around the baked muffins to loosen them from the tin.
- Serve with a cup of chai!