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Festival Foods

Chai Pistachio Muffins

These Chai Pistachio Muffins combine the spiciness from chai tea with the salty crunch of pistachios for a tasty, wholesome snack. If that isn’t enough, they're also lightly glazed with vanilla-sugary goodness, just for that extra touch of sweetness!

  • Chai Pistachio Muffins
  • Ingredients
    • 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. 1. Combine flours, brown sugar, baking powder, baking soda and salt in a large mixing bowl, stirring with a whisk. Cut open tea bags. Add tea to flour mixture, stirring well. 1. Combine buttermilk, butter, 1 ½ tsp. vanilla and egg, stirring with a whisk. Add buttermilk mixture to flour, stirring until just moist. 1. 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. 1. Combine remaining ½ tsp. of vanilla extract, powdered sugar and water, stirring until smooth. Drizzle over muffins.


    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.

    Serves: 12 servings

    Sodium Smart Breakfast/brunch Vegetarian Winter Fall Dessert Snack Baking Christmas