• 2 cups unbleached all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons aluminum-free baking powder
  • 1/2 baking soda
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground mace
  • 1/4 teaspoon kosher salt
  • 1 1/4 cups milk
  • 4 chai tea bags
  • 1/2 cup butter, melted
  • 1 1/2 cups granulated sugar
  • 1 tablespoon pure vanilla extract
  • 2 large eggs
  • 1/3 cup pure maple syrup
  • 1/4 teaspoon kosher salt
  • Powdered sugar
  • 3/4 cup of your favorite granola
  • 1 teaspoon ground cinnamon

My son Alex’s college roommate, Reid, has been visiting us this weekend. I love visitors. I love Reid. He’s like my third son.

Reid and I both adore chai tea. I thought I’d surprise everyone with these Spiced chai Tea Muffins this morning and Puffy Omelets. these were absolutely wonderful and I can hardly wait for you guys to try them and to tell me what you think!

Chai tea is filled with wonderful spices such as ginger, cardamon, cinnamon, cloves, star anise and nutmeg. Oh, how we love it!

Amanda, my cupcake/muffin queen, gave thsi recipe two thumbs up and so you know it has to be good!

Adorning these already delicious muffins with a sweet and salty mixture of maple glaze was unbelievable!

Preheat your oven to 350 degrees F.  Line 19 muffin cups with paper liners. Set aside.

Place milk in a saucepan and heat up just until the edge begin to simmer. Turn off the heat and add four chai tea bags, cover and allow to steep for five minutes. Remove each tea bag, pressing to release all the liquid the flavor into the saucepan. Set aside.

In a mixing bowl whisk together unbleached flour, wheat flour, baking powder, baking soda, ginger, mace and salt.


Combine butter, sugar, vanilla and eggs in a large bowl. Add dry ingredients and milk alternatively. Mix just until combined.

Using a 1/3 measuring cup, pour batter into each cup.

In a small bowl combine granola and cinnamon. Sprinkle a little over the top of each muffin.

Bake for 15 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.

Place on a cooling rack.

In a small bowl, combine maples syrup and slat. Stir in enough powdered sugar to make a glaze. Open wide! : )

From our hearts to yours,

Elise and family