Vanilla, Chai & Pistachio Muffins

Vanilla Chai and Pistachio Muffins


280g plain flour
100g light muscovado sugar
100g caster sugar
1 teaspoonful baking powder
1 teaspoonful bicarbonate of soda
1/2 teaspoonful salt
2 chai teabags (contents only – if the contents are very large or coarse, you may need to grind these down a little)
1 large egg
250mls buttermilk (or natural yoghurt/milk mixture)
80mls vegetable oil
1 teaspoonful vanilla extract
75g shelled and chopped pistachio nuts

Drizzle Icing

1 teaspoonful vanilla extract
75g icing sugar
1 tablespoonful water


Preheat oven to gas mark 5, 180C, 375F and put paper muffin cases into a 12 hole muffin tin.

Mix together the flour, both sugars, bicarbonate of soda, baking powder, salt and the contents of 2 chai teabags in a large bowl. In a separate bowl mix together the egg, oil, buttermilk and 1 tsp vanilla extract. Add the wet ingredients to the flour mixture and stir together until just combined.

Spoon the mixture evenly between the 12 muffin cases, then sprinkle over the chopped pistachio nuts. Bake for about 15 – 20 minutes, or until a toothpick inserted into the centre of the muffins comes out clean. Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely. 

Mix together the icing sugar, water and vanilla until smooth, and drizzle over the tops of the cool muffins.

Vanilla, Chai & Pistachio Muffins