Pistachio-Chai Muffins

Prep Time:
Total Time:

We watched The Sound of Music one afternoon last week – all 174 minutes of it. I can be extremely good at multi-tasking though. While watching, I not only made slow-simmered beef taco meat for dinner (and I mean seriously slow-simmering…it cooks for three to four hours on the stovetop! But if you’re looking for the best tacos, I’ve got you covered), but I also made these muffins. We needed sustenance at about the 120 minute mark and these flavorful muffins were perfect.

Muffins

  • 1 cup (250 ml) 1% milk
  • 0.25 cup shelled roasted, unsalted pistachio, chopped
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 0.25 cup canola oil
  • 2 chai tea bag, opened (I used Tazo Organic Chai)
  • 0.25 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.75 cup coconut palm sugar (or lightly packed brown sugar)
  • 0.75 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1 Tbsp lemon juice
  1. Preheat oven to 375F; line a muffin tray with paper liners (or butter and flour the muffin wells).
  2. Pour the milk into a medium bowl and drizzle in the lemon juice; let the milk and lemon juice sit for 3 minutes without stirring or moving the bowl.
  3. Whisk together the flours, sugar, baking powder, baking soda, salt, and tea in a large bowl.
  4. Stir the oil, vanilla, and egg into the bowl with the milk/lemon juice.
  5. Stir the wet ingredients into the dry all at once, being careful not to over-mix.
  6. Scoop the batter into the muffin tray and sprinkle the pistachio on top.
  7. Bake until a toothpick inserted inside comes out clean, about 16 to 18 minutes. Cool completely.

Glaze

  • 0.5 tsp pure vanilla extract
  • 0.5 cup powdered sugar
  • 3 tsp water
  1. Once the muffins have cooled, make the glaze. Whisk together the powdered sugar, vanilla, and enough water so it reaches your desired consistency.
  2. Drizzle the glaze on the cooled muffins and allow it to set before serving.