Spice up your morning routine with these Gluten-Free Chai Muffins, a cozy and flavorful twist on a classic baked good. Chai, short for masala chai, has been enjoyed for centuries in India, where black tea is brewed with a blend of warming spices like cinnamon, cardamom, ginger, cloves, and black pepper. Traditionally served hot and milky, chai is meant to be comforting, energizing, and shared qualities that translate beautifully into baked treats.
Chai Today
In recent years, chai flavors have found their way into Western kitchens, popping up in everything from lattes to desserts. These muffins capture that familiar chai warmth in a soft, lightly sweet, gluten-free bake that’s perfect for breakfast, brunch, or a midday snack. Using a gluten-free pancake mix keeps the recipe simple and approachable, while the chai spice blend adds depth and richness without overwhelming the palate.
For an extra layer of texture and flavor, a buttery walnut crumble tops each muffin, adding a subtle crunch that contrasts perfectly with the tender interior. Whether enjoyed fresh from the oven or paired with a cup of tea or coffee, these muffins are a comforting treat you’ll want to make again and again.
Servings
5
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Prep Time
20 minutes
Cook Time
15 minutes
Ingredients
Muffins:
1 egg
¼ cup grapeseed oil
¼ cup sugar
1 package gluten-free pancake mix
1 tablespoon chai tea mix
2 tablespoons low fat milk
Crumble: (optional)
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¼ cup chopped walnuts
2 tablespoons unsalted butter, softened
2 teaspoons brown sugar
1 teaspoon flour
Method of Preparation
Preheat oven to 375°F.
Whisk together egg, grapeseed oil, and sugar.
Fold in gluten-free pancake mix and chai tea mix until combined.
Divide among 5 paper-lined muffin molds.
Use a fork to mash together crumble ingredients.
Divide crumble among the 5 muffin molds with batter.
Bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
