Orange Cardamom Chai Blueberry & Cranberry Muffins
These delectable Orange Cardamom Chai Muffins have a blueberry and cranberry filling, chai spice, and a delicious black tea taste. The topping contains a zing of nutmeg and sweet brown sugar. These are absolutely addicting and you'll be begging for more!
Equipment
- 2 bowls
- silicon mixing spatula
- grater/zester
- saucepan
- whisk
- 12-count muffin baking tin
- muffin holders
Ingredients
Orange Cardamom Chai Muffins
- ¾ cup milk
- 2 black tea bags
- ½ teaspoon chai spice mix or ¼ tsp ground cardamom, ¼ tsp cinnamon
- 1½ cup all-purpose flour
- ½ cup canola oil
- ¾ cups sugar
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1 tsp fresh-squeezed lemon juice
- 1 tsp lemon zest
- 1 tsp orange zest
- ½ cup fresh or frozen blueberries
- ½ cup dried cranberries
Almond, Brown Sugar & Honey Crumble Topping
- 2 tbsp brown sugar
- 2 tbsp almonds
- ½ tbsp melted coconut oil
- 1 tsp honey
- ½ tsp ground nutmeg
Instructions
- Preheat your oven to 395°F degrees and line your muffin tins with liners. If you don't have liners, make sure to grease the tins well.
- Pour ¾ cups of milk into a small saucepan and heat it over medium heat. Once simmering, add in 2 black tea bags. Cook for 5 minutes, and then take sauce pan off heat. Leave teabags in for an additional 5 minutes and discard.
- While the tea cooks, prepare your dry ingredients. Add your flour and baking powder to a medium mixing bowl.
- In a separate mixing bowl, whisk together your canola oil and white sugar. Add vanilla extract and lemon juice. Zest your oranges and lemons in a separate container and add ½ a teaspoon of each into the wet ingredients.
- Pour your wet ingredients into the medium mixing bowl. With a silicon spatula, mix the dry and wet ingredients together. Take the tea mixture and measure ¾ cups into the bowl. Some of it may have evaporated, so substitute any that is gone with fresh milk. Mix well, and then fold in your blueberries and cranberries together carefully.
- Pour even amounts into your 12-count muffin tin.
- Now, combine your almonds, brown sugar, coconut oil, nutmeg, and almonds in a food processor. It should crumble together. Sprinkle an even amount over the tops of your muffins. You may have some left over.
- Bake for 18-20 minutes, until a skewer inserted comes out clean.
- Cool for 5 minutes and enjoy!
Notes
This recipe contains 1/2 teaspoon of special chai mix, or chai patti, that I use to make non-dairy chai. Here's how you can make it with a grinder.
- 1/4 cup green cardamom pods
- 2 tablespoons ground cinnamon or 3 cinnamon sticks
- 2 tablespoons ground cloves
- 1 tablespoon black peppercorns
- 1 tablespoon ground ginger