Happy Friday! The weekend just got a whole lot better with these flavorful, moist Chai Raspberry Muffins.
Since the beginning of this week, the weather has seriously gone downhill here in Minnesota. It went from 50 and raining on Monday night to 15 degrees and snowing overnight. Living in Minnesota for most of my life, this isn’t a surprise, really. But every year it’s always a bit of a shock.
And with it comes a huge need for baking and drinking tea. Then snuggling under a blanket (or four) and getting all sorts of cozy.
On small business Saturday a few weekends ago, the weather was still lovely (for Minnesota standards that is), and I walked around the North Loop checking out some of my favorite small businesses.
I LOVE shopping local – and I found some awesome “Minnesota” finds. If I have one suggestion this December – choose to shop local and support small businesses — they give you more options for getting gifts for your loved ones while also supporting your local economy! WIN, WIN!
And now that it’s SO STINKIN’ COLD here, I’m supporting small businesses with online shopping via PayPal. I’m often in my PJs by 5:00 pm this time of year, cozied in for the night, and online shopping is the way to go.
With Christmas just a few weeks away, PayPal’s One Touch allows you to pay for items in your shopping basket without having to enter credit card or billing details — and for your easy shopping, you can activate it here!
My favorite part of small business online shopping is the unique finds! This season: Canyon Chai from Bellocq. Whether I’m drinking it or baking with it, this tea is so flavorful, with just the right amount of spice, and any warm drink takes me to the next level of comfort. I love unique blends of tea from small businesses.
Chai + Muffins
The chai I use is a turmeric chai also has cardamon, smoked black pepper, ginger, fennel seed, cinnamon and clove with a dash of rose petals and calendula for a warm floral hint. Aaaaaand that means that these Chai Raspberry Muffins are totally full of flavor, warmth, and spice.
And a little bit of sweetness with yummy raspberries.
Yes, I totally realize they’re out of season right now, but 6 out of the 7 times I made these, I used frozen berries and they were still dy-na-mite. So no matter what time of year it is, Chai Raspberry Muffins are on point.
For example, this weekend. This weekend could totally use warm, comforting, flavorful, moist muffins with a hot cup of tea, cozy blankets, and a Netflix binge.
AND HOW DID I NOT MENTION THE CRUMBLE YET? Sorry to shout, but Chai Raspberry Muffins topped with a crumbly sugar topping are HEAVEN. Really, there’s no comparison between muffins without a crumble vs. muffins with a crumble.
Before you get to the crumble, do you know the key to making muffins moist, light, and yummilicious is to be sure you don’t over mix them?
You mix the wet ingredients into the dry ones and then gently fold in the raspberries. Top on that glorious sugar crumble and bam! Bake those lovely muffins to a golden perfection.
And really you guys, in less than 30 minutes you can have a warm breakfast that’s a match made in heaven with your Chai tea.
I’ll be relaxing all weekend to celebrate my birthday, and you can bet that as mentioned above, it’s going to include tea, muffins, an excessive amount of blankets, and a Netflix binge.
Then, of course, a bunch of eating, wine drinking, and girls weekend with my favorite people. What’s your weekend look like? How will you enjoy Chai Raspberry Muffins?
Chai Raspberry Muffins
- 1 cup whole milk
- 2 teaspoons loose chai tea or 2 teabags of chai tea
- 6 Tablespoons butter
- 2 cups + 2 Tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 eggs room temperature
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla
- 1 1/2 cups raspberries roughly chopped (if using frozen, do not thaw)
- 2 Tablespoons butter
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- Pre-heat oven to 375°F and line 12 muffin tins. Heat milk, chai, and butter in a small saucepan over low-medium heat. Bring to a simmer and remove from heat. Set aside and let cool. Before using, strain out chai from milk (or remove tea bags).
- Stir together flour, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together eggs, sugar, brown sugar, and vanilla. Slowly whisk the milk and tea mixture. Stir wet ingredients into the dry until just combined. Do not over mix. Fold in raspberries.
- Using your hands, create the crumble by mixing together the remaining butter, flour, brown sugar, and cinnamon until combined. Fill muffin tins almost to the top (about 3/4 full) with the batter. Top with crumble. Bake for 17-19 minutes until golden brown and the muffins spring back when lightly touched. Be sure not to over bake.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.