Chai Cardamom Muffins
- Total Time: 40 mins
- Yield: 20-25
Description
The spicy-sweet flavor of cardamom is the star in these aromatic muffins.
Ingredients
Units
- 2 1/2 cups (600 ml) All purpose flour
- 2 cups (480 ml) powdered sugar
- 2 cups (480 ml) milk
- 1 cup (240 ml) softened butter
- 2 tbsp (30 ml) Apple cider vinegar
- 1 tbsp long Tea leaves
- 1 tsp. Cardamom powder
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
Instructions
- Boil milk and add long tea leaves in it, let it infuse for 10-15 minutes till you assemble other ingredients.
- Preheat oven to 180C and line a muffin tray with liners.
- Combine flour, baking powder and baking soda in a bowl.
- Filter milk to remove the tea leaves. Keep a few tea leaves intact if you like to get those lovely dark specks in your muffins.
- Add powdered sugar and butter in another large bowl and whisk well. Add tea infused milk, apple cider vinegar, cardamom powder and whisk again.
- Pour wet ingredients in dry and mix lightly to combine, do not overmix the batter.
- Pour the batter in muffin liners and bake for 20-25 minutes or till done.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 muffin
- Calories: 190
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Frequently Asked Questions
How is tea infused into these muffins?
Bring the milk to a boil, steep the long tea leaves in it for 10–15 minutes, then filter out the leaves before mixing the milk into the batter. You can leave a few tea leaves in if you want dark specks in the finished muffins.
Why does this recipe use apple cider vinegar?
The 2 tbsp of apple cider vinegar reacts with the baking soda to create lift, and combined with the tea-infused milk it acts as a buttermilk substitute — keeping the crumb tender and helping the muffins rise without eggs providing all the structure.
