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Chai Pistachio Muffins

Chai Pistachio Muffins #festfoods There’s nothing better than diving in to a wholesome muffin; especially when I am in a rush to get out the door or to put in my lunch box for a quick mid-day snack!  And these Chai Pistachio muffins are perfect, because they have the spiciness from the chai tea plus the salty crunch of the pistachios on top; and if that isn’t enough, they are lightly glazed with vanilla-sugary goodness, just for that extra touch of sweetness! The most exciting part of this recipe is using chai tea, straight out the bag!  I used the contents of 3 tea bags, but you can use 1-2 more, if you want a stronger tea flavor {mmm… I love tea! :)}. Chai Pistachio Muffins First, preheat the oven to 375°F.  While that heats up, whisk the dry ingredients together in a mixing bowl.  Cut the tea bags open, and add that to the mix. Chai Pistachio Muffins In a separate mixing bowl, whisk together the wet ingredients – buttermilk, butter, 1 ½ Tbsp. of the vanilla extract and egg.  Add to the dry ingredients and toss together until just combined {you never want to overmix a muffin batter because they will come out dense and dry}. Chai Pistachio Muffins Place 12 muffin tin liners in a muffin tin.  Spray the liners with cooking spray.  Fill muffin liners ¾ of the way full {I may have filled these a little too full J}.  Add the chopped pistachios to the top of each muffin.  Place the muffins in the oven and cook for about 15 minutes, or until a toothpick to the center of a muffin comes out clean.  Place the muffins on a wire rack and allow to cool, at least 5 minutes. Chai Pistachio Muffins While the muffins cool, mix together the powdered sugar, remaining vanilla and water until it makes a glaze. Drizzle about a teaspoon on each muffin {when it dries, it makes this beautiful and delicious crust}. Dig in {you will struggle to stop at one}! Chai Pistachio Muffins

Chai Pistachio Muffins

Recipe adapted from Cooking Light 


  • 1 cup whole wheat flour
  • ¾ cup all-purpose flour
  • ½ cup brown sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 3 chai tea bags, opened
  • 1 cup low-fat buttermilk
  • ¼ cup butter, melted
  • 2 tsp. vanilla extract, divided
  • 1 large egg
  • Cooking spray
  • ⅓ cup dry-roasted pistachios, shelled and chopped
  • ¼ cup powdered sugar
  • 1 Tbsp. water


  1. Preheat oven to 375°F.
  2. Spoon flours into dry measuring cups and level with a knife. Combine flour and next 4 ingredients (through salt) in a large mixing bowl, stirring with a whisk.  Cut open tea bags; add tea to flour mixture, stirring well.
  3. Combine buttermilk, butter, 1 ½ Tbsp. vanilla and egg, stirring with a whisk. Add buttermilk mixture to flour, stirring until just moist.
  4. 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 for 15 minutes, or until a wooden pick inserted in center comes out clean.  Cool for 5 minutes in pan on a wire rack.
  5. Combine remaining ½ Tbsp. of vanilla extract, powdered sugar and water, stirring until smooth. Drizzle over muffins.

  Yield: 12 servings Per Serving*: Calories 180, Total Fat 7g (Saturated 3g, Trans 0g), Cholesterol 25mg, Sodium 280mg, Total Carbohydrate 27g (Dietary Fiber 2g, Sugars 13g), Protein 4g, Vitamin A 4%, Vitamin C 0%, Calcium 8%, Iron 6% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Julie Andrews is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of WI.

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Chai Pistachio Muffins

Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.

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