Nigella Lawson’s Chai Muffins are a warm, aromatic treat that combines the rich, comforting flavors of chai spices with the light, fluffy texture of a muffin. Infused with the essence of chai tea, cinnamon, and natural almonds, these muffins are perfect for cozy mornings or as a sweet snack. The addition of unsweetened almond milk gives these muffins a dairy-free option while keeping them moist and tender. They are subtly spiced with just the right amount of sweetness and nutty crunch from the almonds, making them the ideal balance of flavor and texture.
Whether you're enjoying a cup of tea or coffee, these muffins make a perfect accompaniment, offering a warm and comforting treat for all occasions.
Why Everyone Will Love This Recipe
What makes Nigella Lawson’s Chai Muffins so irresistible is their unique flavor profile. The chai tea infuses the batter with warm spices like cinnamon, which create a comforting, cozy taste. The soft, slightly nutty texture from the almond milk and chopped almonds pairs perfectly with the subtle spiciness of the chai. These muffins are both light and satisfying, with a perfect balance of sweetness and crunch. Plus, they’re easy to make and perfect for those who love a fragrant, spiced treat without too much fuss.
What Are Nigella Lawson’s Chai Muffins?
Nigella Lawson’s Chai Muffins are a simple, yet flavorful baked treat made with a blend of spiced chai tea, flour, and almonds. The milk used to steep the tea infuses the muffins with the warmth of cinnamon, creating an aromatic base for the batter. Soft brown sugar adds just the right amount of sweetness, and the addition of natural, skin-on almonds offers a pleasant texture and flavor. These muffins are dairy-free (thanks to the almond milk) and easy to prepare, making them a perfect option for breakfast or a mid-afternoon snack.
Cooking Tips
- Use good-quality chai tea: The flavor of the chai tea is essential for this recipe, so choose a good-quality chai teabag or loose leaf tea for the best taste. You can even experiment with different chai varieties to customize the flavor to your liking.
- Don’t overmix the batter: The secret to light and fluffy muffins is not overmixing the batter. A slightly lumpy batter is perfectly fine and will help create tender, airy muffins.
- Add extra spice if you like: If you enjoy a spicier muffin, feel free to add a pinch of ground ginger, cardamom, or nutmeg to the batter. You can also increase the amount of cinnamon to intensify the flavor.
- Top with chopped almonds: For an added crunch and flavor, sprinkle the remaining chopped almonds over the batter before baking. They’ll toast beautifully as the muffins bake, adding texture and a nutty aroma.
Frequently Asked Questions
Can I make these muffins gluten-free?
Yes! You can substitute the white spelt flour with a gluten-free flour blend to make these muffins gluten-free. Just make sure to check that the baking powder is also gluten-free.
Can I use regular milk instead of almond milk?
If you prefer, you can use regular milk instead of almond milk. The almond milk adds a subtle nuttiness, but the muffins will still be delicious with regular dairy milk.
Can I make these muffins ahead of time?
Yes, you can make these muffins ahead of time. Once they’ve cooled, store them in an airtight container at room temperature for up to 2 days. You can also freeze them for up to 1 month. To thaw, simply leave them at room temperature for a few hours or warm them in the oven.
Can I add other ingredients to the muffins?
Feel free to add other mix-ins like dried fruit, chopped dark chocolate, or coconut flakes for extra flavor. Just be sure not to overfill the muffin cups to ensure they bake evenly.
How to Store
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 1 month. Let them thaw at room temperature or heat them in the oven for a few minutes before serving.
How to Freeze
To freeze, let the muffins cool completely, then wrap them individually in plastic wrap and store them in a freezer-safe bag or container. They’ll stay fresh for up to 1 month. Reheat in the oven for a few minutes when ready to serve.
Ingredients
- 225ml/8fl oz unsweetened almond milk
- 2 chai teabags
- 1 teaspoon ground cinnamon
- 400g/14oz white spelt flour
- 2 ½ teaspoons baking powder
- 150g/5 ½ oz soft light brown sugar
- 75g/2 ½ oz natural skin-on almonds, roughly chopped
- 2 large free-range eggs
- 150ml/5fl oz sunflower oil
For Garnish:
- 2 tablespoons roasted slivered almonds, roughly chopped
Step-by-Step Instructions
- Infuse the almond milk: In a small saucepan, warm the almond milk over medium heat with the contents of the two chai teabags and the ground cinnamon. Stir occasionally to mix, and let the mixture cool completely.
- Preheat the oven: Preheat your oven to 200°C/180°C Fan/Gas 6. Line a 12-hole muffin tin with paper cases and set aside.
- Prepare the dry ingredients: In a large bowl, combine the spelt flour, baking powder, light brown sugar, and all but 2 tablespoons of the chopped almonds. Stir to combine.
- Mix the wet ingredients: Once the almond milk has cooled, add the eggs and sunflower oil. Whisk until well blended.
- Combine the wet and dry ingredients: Add the wet ingredients to the dry ingredients and stir gently with a wooden spoon. Be careful not to overmix; a slightly lumpy batter is perfect for lighter muffins.
- Fill the muffin tin: Divide the muffin batter evenly between the 12 muffin cases, filling them almost to the top. Sprinkle the remaining chopped almonds over the tops of the muffins.
- Bake: Bake for 20-25 minutes, or until the muffins are golden brown and a cake tester comes out clean. Remove from the oven and let cool for about 10 minutes on a wire rack.
- Serve: Serve warm or at room temperature with a cup of tea for the perfect snack!
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