Turmeric chai latte muffins
All the spices from your favorite chai latte packed into a fabulous bakery-style muffin.
You may not know this about me, but I am an absolute muffin-fiend. So when I perused a veritable wonderland of fabulous new tea flavors at the Winter Fancy Food Show in January – including Numi's brand of turmeric golden latte – my first thought was tea-infused muffins.
A mere two weeks later, and that thought is now a recipe, ready to roll, in the comfort of your own kitchen. And if you choose to double your chai and have your muffin with a hot latte, even better. You can’t have too much of a good thing – especially with muffins and lattes, right?
- 4 1/2 cup flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 eggs
- 1 cup oil
- 1 cup coconut milk
- 1 packet Numi turmeric chai golden latte tea
- 1 cup bittersweet chocolate chips
- 1 cup flour
- 1/2 cup sugar
- 1/2 cup butter or Earth Balance
- 1 tablespoon cinnamon
- 1 1/2 tablespoon cardamom
- 1/2 tablespoon turmeric
Preheat oven to 350° F. Line basic size muffin trays with 18 paper liners.
Mix together dry ingredients in a large bowl. Make a well in the center.
Heat coconut milk in microwave for 1-2 minutes, or until hot. Add chai tea powder. (If using a tea bag, brew for several minutes, and then remove bag.
Add coconut milk, eggs and oil to center of dry mixture. Mix gently, using as few strokes as possible. There may still be lumps of flour at this point. Add chocolate chips, and mix lightly.
Use an ice cream scooper to fill muffin liners almost to the top.
Mix streusel ingredients together by pressing down with a fork repeatedly until coarse crumbs form. Sprinkle approximately a teaspoon of streusel crumbs over each muffin.
Bake 18-22 minutes, or until muffins pop back up when gently pressed at the top. Transfer to wire rack to cool.