Chai-Spiced Muffins

Here's a recipe that helps us to transition from summer to autumn without the feelings of melancholy. Soft and sweet muffins made from life's greatest essence - chai

We guarantee that your kitchen will be alight with the aroma of those warm and comforting spices as they waft through your home like an old friend returning after a long time away. 

No surprises then, that we strongly advise you to enjoy these muffins alongside a steaming hot cup of...chai!

This recipe makes 12 ordinary-sized muffins.


SHOPPING LIST: Fresh: 225ml Milk (dairy or almond), 2 eggs Pantry: Sugar, 400g Spelt Flour, Baking Powder, 150g Soft Brown sugar, 75g almonds, 150ml sunflower oil, 2 tbsp preserved ginger.

Chai-spiced muffins


  1. Make the chai with milk according to instructions on this pack (but do not add water). Allow to cool.
  2. Preheat your oven to 200C/180F.
  3. Line muffin tray with paper cases.
  4. Chop 2 tbsp preserved ginger and 75g almonds.
  5. In a mixing bowl, sift in 400g Spelt flour* and 3 level tsp baking powder 
  6. Now add 150g soft brown sugar, 2 tbsp chopped almonds and 2tbsp chopped preserved ginger. Stir, till combined with the flour.
  7. In a separate bowl whisk 2 eggs then add 150ml sunflower oil and the cooled chai. Combine.
  8. Empty the liquid ingredients into the flour and combine gently with a spatula.
  9. Divide the mixture into the muffin cases.
  10. Sprinkle the muffins, equally, with the remaining chopped almonds or decorate them with sliced apple like we have done in the image.
  11. Bake for 20 minutes/till golden brown. Test to see if the centre is cooked.
  12. Serve warm.