Enhancing the classic flavor of Chai into Muffins by adding a Light Citrus Zest and studded with Pomegranate Arils. All blanketed with a Naturally Pink Colored Pomegranate-Chai Glaze which Beautifully Overflows the Muffin Tops.
Two months ago, I tried the flavor of chai for the first time by mistakenly grabbing a chai tea bag when I meant to go for English breakfast. A favorable mistake because I now prefer chai over other black teas.
As it turns out, I may have a slight obsession with having to start my mornings with a cup of chai tea. No judgement, coffee drinkers. This is my version of what you go through.
With a light splash of creamer and one sugar, it’s a perfect way to start my morning breakfast. And now, I took it up a notch by creating a chai muffin to go with.
I’ve seen it in cookbooks, chai cake, chai cookies, chai etc. but never came across a good chai muffin recipe. I was determined to create a muffin that was soft and tender with holding the flavor of chai that wouldn’t “bake-off.”
I began with using the contents of two chai tea bags which held its cinnamon spiced flavor well but was overshadowed by the orange citrus and tartness of pomegranate. I needed the chai to POP with greatness. To the point when you open the basket of muffins, the aroma of the chai spices surround you with pleasure.
I have found the best way to accomplish this greatness was to add additional spices into the flour mixture. Works perfectly! The ginger, cloves, cardamom and of course the sweet scent of cinnamon all work wonderfully in creating the warm flavors fitting for this chilly season. To add a touch of variation, I added pomegranate arils into the muffins to give a bit of tartness. But the real kicker here is the pomegranate-chai glaze!
I’ve made a few batches for the workplace and everyone loved them! They taste better when nuked for 10 – 15 seconds. Have it with your cup of coffee or in my case, my chai tea, and we’re golden!
- 1 cup milk
- 2 chai spice tea bags
- 1 cinnamon stick
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 cup pomegranate arils
- 1 tablespoon grated orange peel
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/8 cups granulated sugar
- 2 large eggs
- 4 tablespoons unsalted butter, melted and cooled
- 1/3 cup vegetable oil
- 1 1/2 teaspoons pure vanilla extract
- 2 navel orange, sliced lengthwise 1 mm thin
- 1 cup granulated sugar
- 1 cup plus 6 tablespoons powdered sugar
- 1 1/2 tablespoons pomegranate juice
- 1 teaspoon chai milk
- Heat oven to 350 degrees F. Line 12 to 15 cupcake wells with cupcake liners; set aside.
- In a small saucepan over low-medium heat, bring milk, contents of chai tea bags and cinnamon stick to a simmer. Remove from heat and set aside to cool to room temperature. *Reserve 1 tablespoon of chai milk to be used for glaze.
- In a large bowl, whisk flour, baking powder, orange peel, salt, cinnamon, cardamom, ginger and cloves; set aside.
- In a medium bowl, whisk sugar and eggs for 45 seconds or until the mixture thickens.
- Using a fine mesh sieve over the sugar-egg mixture, slowly strain milk to remove contents from tea. Gradually whisk in melted butter, oil and vanilla until just combined.
- Pour wet ingredients into the flour mixture and fold until just combined. Note: do NOT over mix; lumps or flour streaks may remain. Divide batter evenly among the prepared muffin cups; about 1/4 cup batter per muffin cup.
- Bake for 20 to 25 minutes or until a toothpick inserted in center comes out dry. Allow to cool in pans for about 5 to 10 minutes before removing onto a wire rack for additional cooling.
- In a medium pan over medium-high heat, bring 1 cup water and 1 cup granulated sugar to a light boil; stir to dissolved sugar.
- Reduce heat to low and lay orange slices in pan allowing each to soak in sugar-syrup. Cook slices for 30 to 40 minutes or until the rind of the orange slices becomes translucent.
- Remove slices from syrup and lay to cool over a wire rack to room temperature. To create twists, while still warm, cut 1 slit into the center of the slice. Grab from the 2 corners of the slit and lightly pull in opposite directions to create the twist. Position candied orange twists upward until cooled and hardened.
- In a small bowl, whisk powdered sugar, pomegranate juice and 1 teaspoon of reserved chai milk* until smooth. If glaze is too thick, add more chai milk 1 teaspoon at a time to thin its consistency. Pour over cooled muffins. Enjoy!
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Recipe Source: www.urbanbakes.com