Pumpkin Chai Muffins
Ingredients
- 1 stick unsalted butter
- 1 tablespoon crushed chai tea (from 4 bags)
- 2 large eggs
- 1 cup sugar
- 1 cup pumpkin puree
- 1 1/3 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups chopped walnuts
Directions
- 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.
- 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.
Recipe courtesy of Food and Wine
