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F&W’s Justin Chapple adds fragrant chai tea to these muffins, which require just 15 minutes of prep. Slideshow:  More Breakfast Muffin Recipes 

November 2015

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Credit: © Christina Holmes

Recipe Summary test

active:
15 mins
total:
45 mins
Yield:
Makes 1 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350° and line a 12-cup muffin pan with paper or foil liners. In a small saucepan, melt the butter with the chai tea. In a large bowl, whisk the eggs with the sugar, pumpkin puree and chai butter until smooth. Whisk in the flour, baking soda and salt until incorporated.

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  • Scoop the batter into the muffin cups and top with the walnuts. Bake for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean. Transfer the muffins to a rack to cool completely before serving.

Make Ahead

The muffins can be stored in an airtight container for up to 2 days.

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