Description
These Dirty Chai Muffins combine the rich flavors of strong coffee and chai spices with the wholesome goodness of oat and almond flours. Lightly sweetened with maple syrup and enhanced with vegan powdered sugar and espresso, these muffins are perfect for a cozy breakfast or an afternoon treat. The optional crushed walnuts on top add a delightful crunch, making these muffins both flavorful and satisfying.
Ingredients
Wet Ingredients
- 1/3 cup + 1 tbsp vanilla coconut yogurt (100g)
- 5 oz strong coffee, at room temperature (140g)
- 3 tbsp maple syrup (60g)
- 2 tsp espresso
Dry Ingredients
- 1 cup fine oat flour (120g)
- 1 scant cup almond flour (102g)
- 1.5 tbsp potato starch (18g)
- 1 ½ tsp baking powder (7g)
- ¾ tsp baking soda (3g)
- 1 tbsp chai spice blend (cinnamon, cardamom, ginger, cloves, and black pepper mix)
- ¼ tsp salt
- ½ cup vegan powdered sugar
Topping
- Handful of crushed walnuts (optional)
Instructions
- Preheat Oven and Prepare Muffin Cups: Preheat your oven to 425°F (210°C). Line a muffin tin with paper liners or grease 6 muffin cups thoroughly to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the vanilla coconut yogurt, strong room temperature coffee, maple syrup, and espresso until the mixture is smooth and well combined.
- Combine Dry Ingredients: Add the fine oat flour, almond flour, potato starch, baking powder, baking soda, chai spice blend, salt, and vegan powdered sugar to the wet mixture. Whisk gently until the batter is fully combined and smooth, ensuring there are no lumps.
- Portion Batter: Divide the batter evenly among the 6 muffin cups, approximately 90 grams per muffin. If using, sprinkle crushed walnuts evenly on top of each muffin for added texture and flavor.
- Bake at High Temperature: Place the muffin tray in the oven and bake at 425°F (210°C) for 5 minutes. This initial high heat helps create a nice rise and sets the tops.
- Reduce Temperature and Continue Baking: Without removing the muffins, lower the oven temperature to 350°F (175°C) and continue baking for an additional 18 to 20 minutes, or until the muffins are springy to the touch and a toothpick inserted into the center comes out clean.
- Cool the Muffins: Allow the muffins to cool in the pan for 3 to 5 minutes, then transfer them to a cooling rack to cool completely before serving. This prevents sogginess and maintains texture.
Notes
- Use strong brewed coffee to enhance the coffee flavor in the muffins.
- The chai spice blend typically includes cinnamon, cardamom, ginger, cloves, and black pepper.
- Potato starch helps to tenderize and add moisture to the muffins.
- Ensure the coffee is at room temperature to avoid curdling the yogurt.
- These muffins are vegan and gluten free, perfect for those dietary preferences.
- Optional crushed walnuts add a nice crunch but can be omitted for nut-free version.
- Adjust maple syrup quantity to change sweetness level as desired.
