Pistachio Chai Muffins - One dozen w/ recipe below

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Pischamuff - Muffins
4.00 LBS
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Pistachio Chai Muffins - One dozen


Yields 12


7.9 ounces all-purpose flour (about 1 3/4 cups) $
1/2 cup packed brown sugar $
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt $
chai blend tea bags, opened
1 cup low-fat buttermilk
1/4 cup butter, melted $
1 1/2 teaspoons vanilla extract, divided
large egg, lightly beaten $
Cooking spray $
1/3 cup shelled dry-roasted pistachios, chopped $
1/2 cup powdered sugar $
1 tablespoon water


1. Preheat oven to 375°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Cut open tea bags; add tea to flour mixture, stirring well. Make a well in center of mixture. Combine buttermilk, butter, 1 teaspoon vanilla, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

3. Place 12 muffin-cup liners in muffin cups; coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle nuts evenly over batter. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.

4. Combine remaining 1/2 teaspoon vanilla, powdered sugar, and 1 tablespoon water, stirring until smooth. Drizzle evenly over muffins.