Guardar Moist, spiced muffins infused with chai flavors and a gooey dulce de leche center, perfect for a cozy treat with tea or coffee.
The first time I baked these muffins, my kitchen filled with the cozy aroma of chai and caramel. My family eagerly gathered for a taste, and these quickly became our favorite weekend treat.
Ingredients
- All-purpose flour (2 cups, 250 g): Forms the base of the muffins, providing structure
- Baking powder (1 tsp): Helps the muffins rise
- Baking soda (1/2 tsp): Provides additional leavening
- Salt (1/2 tsp): Enhances overall flavor
- Ground cinnamon (2 tsp): Adds warmth and spice
- Ground ginger (1 tsp): Gives subtle heat
- Ground cardamom (1/2 tsp): Provides fragrant chai notes
- Ground cloves (1/4 tsp): Adds earthiness
- Ground nutmeg (1/4 tsp): Offers sweet spice
- Ground black pepper (1/8 tsp): Brings a gentle kick
- Unsalted butter (1/2 cup, 115 g, melted and cooled): Adds richness to the muffins
- Granulated sugar (3/4 cup, 150 g): Sweetens the batter
- Eggs (2 large, at room temperature): Provide structure and moisture
- Whole milk (1 cup, 240 ml, at room temperature): Makes muffins tender
- Vanilla extract (1 tsp): Adds fragrant sweetness
- Strong brewed chai tea (1 tbsp, optional): Enhances chai flavor
- Dulce de leche (3/4 cup, 220 g): Provides the gooey center
- Raw sugar or turbinado sugar (2 tbsp, optional): Sprinkled on top for crunch
Instructions
- Prepare oven and pan:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper.
- Mix wet ingredients:
- In another bowl, whisk melted butter and sugar until smooth. Beat in eggs one at a time. Stir in milk, vanilla extract, and chai tea if using.
- Combine batter:
- Add wet ingredients to dry and gently fold together until just combined. Do not overmix.
- Assemble muffins:
- Spoon about 1 1/2 tablespoons batter into each muffin cup. Drop a teaspoon of dulce de leche in the center, then cover with remaining batter to fill cups about 3/4 full.
- Add topping:
- Sprinkle with raw sugar if desired.
- Bake:
- Bake for 20–22 minutes, until tops are golden and toothpick in muffin (not center) comes out clean.
- Cool:
- Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
Guardar Enjoying these muffins fresh from the oven always brings everyone together at our table for smiles and seconds. They disappear faster than any other baked treat in our house.
Required Tools
12-cup muffin tin, mixing bowls, whisk, measuring cups and spoons, wire rack, spoon or small scoop
Allergen Information
Wheat (gluten), milk, eggs, butter are present. Dulce de leche may contain additional allergens; please check product labels.
Nutritional Information
Each muffin contains about 265 calories, 10 g total fat, 39 g carbohydrates, and 4 g protein.
Guardar These muffins are best enjoyed fresh and warm with a hot drink. Share them with friends for an easy and memorable treat.
Preguntas frecuentes sobre recetas
- → How do I enhance the chai flavor?
Infuse milk with a chai tea bag before mixing, or add extra ground spices for depth.
- → Can I substitute dulce de leche?
Yes, caramel sauce makes a suitable alternative for the filling if preferred or necessary.
- → What’s the best way to serve?
Serve warm for a gooey center and fragrant aroma, perfect paired with hot tea or coffee.
- → Which tools are necessary?
You’ll need a muffin tin, mixing bowls, measuring tools, a whisk, and a wire rack for cooling.
- → Are there allergens to consider?
The muffins contain wheat, dairy, and eggs. Check the dulce de leche label for any additional allergens.
- → How do I prevent dry muffins?
Gently fold ingredients just until combined and avoid overbaking to retain moisture.