Like I said with my last post, muffin kick. You all know my tea addiction as well. I couldn’t resist. I saw these Apple Chai Muffins and just had to try them.
Now, the original recipe, found here, is a bit more complex. I usually follow all the steps and components to a recipe, but I just wanted a simple muffin. The original recipe also had a streusel topping, and a chai glaze, but I was content with just a muffin without all the pomp and circumstance. I took just the muffin recipe. If you would like to add the streusel and the chai glaze, head on over to the original recipe’s website.
I also wanted to make smaller muffins this time, so I put less batter in each muffin cup, and was able to get two dozen muffins. I was also wanting more apples in my muffins, so I doubled the amount of apples, and this is reflected in the recipe that I have written. I also realized that there is no actual chai in the muffins. If you wanted to, you could omit the spices, and substitute about 2 tea bags of your favourite chai tea.
Yield: 24 (2 dozen) small muffins
2 c. flour
1 c. sugar
3 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1½ tsp. cinnamon
½ tsp. ginger
½ tsp. cloves
½ tsp. cardamom
1 c. sour cream
¼ c. butter, melted
1 tsp. vanilla
1½ c. apples, peeled, cored and diced
Preheat the oven to 400°F. Line two muffin trays with paper liners.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and spices. Whisk together. In a medium mixing bowl, whisk together the eggs, sour cream, butter and vanilla.
With a spatula, fold in the wet ingredients into the dry ingredients. Be careful not to over-mix. Fold in the apples.
Spoon batter into the muffin cups until they are about two-thirds full. Bake for 18-22 minutes, until a toothpick inserted into the centre of the muffin comes out clean.