Chai Muffins Recipe with Masala Chai Tea Bags

Name: Chai Muffins
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 24 muffins
Ingredients: 2 Tea India Masala Chai Tea Bags; 8 oz hot water, for steeping; 1 tsp ground cinnamon; 3¼ cups all-purpose flour; 2½ tsp baking powder; 1¼ cups brown sugar; 2 large eggs; ½ cup vegetable oil; ½ cup chocolate chips (optional, but we'd add them)

How to make chai muffins

The short version: steep 2 Masala Chai tea bags in 8 oz hot water for 3 to 5 minutes and let it cool. Whisk it with 2 eggs and ½ cup oil, fold into the flour, baking powder, brown sugar and cinnamon, then bake at 400°F for 20 to 25 minutes. Makes 24.

What you need

Makes12 24 48

124 Tea India Masala Chai Tea Bagss
4 oz8 oz16 oz hot water, for steeping
½12 tsp ground cinnamon
1½ cups + 2 tbsp3¼ cups6½ cups all-purpose flour
1¼2½5 tsp baking powder
½ cup + 2 tbsp1¼ cups2½ cups brown sugar
124 large eggss
¼½1 cup vegetable oil
¼½1 cup chocolate chips (optional, but we'd add them)

Tea India Masala Chai Tea BagsTwo bags for this bake, the rest for your mug

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Step by step

Steep3 to 5 min
Steep 124 Masala Chai tea bagss in 4 oz8 oz16 oz hot water for 3 to 5 minutes. Remove the bagss and let the chai cool slightly.
Heat the oven to 400°F. Line your muffin tin with paper liners.
Stir the flour, baking powder, brown sugar and cinnamon in a large bowl.
Whisk the cooled chai, eggs and oil in a second bowl.
Fold wet into dry until just combined. Add the chocolate chips.
Bake20 to 25 min
Bake until a toothpick comes out clean and the tops are golden.
Cool10 min
Cool on a wire rack, then eat them warm.

Chai muffin batter being folded together in a metal bowl with a spatula

What do chai muffins taste like?

Like your morning chai with milk, in muffin form.

Masala chaiBlack tea and spice

CinnamonWarm, not sharp

Brown sugarLightly sweet

Chocolate chipsMelty pockets

How do you keep chai muffins soft?

Don't overmix. Stop once the flour disappears.
Sugar the tops. Coarse or cinnamon sugar, before baking.
Make a loaf. Same batter, loaf pan, 40 to 45 min.

Baker in oven gloves holding a tray of fresh chai muffins

Chai muffin FAQs

What are chai muffins?

Chai muffins are soft, lightly sweet muffins with brewed chai stirred into the batter. This recipe uses two Tea India Masala Chai Tea Bags, plus cinnamon, brown sugar and optional chocolate chips. Tea India makes chai tea bags for everyday cups with milk, so the spice comes from the same box you already drink.

What do chai muffins pair well with?

A hot mug of masala chai with milk is the easy match, since it repeats the spice in the batter. Coffee works too. For something sweeter, try our Chocolate Chai, or go bolder with a Dirty Chai Latte, which blends espresso with masala chai.

When are chai muffins best to serve?

Chai muffins fit any time you're pouring chai for more than one person. Bake a batch for a Diwali get-together or a chai party with friends, or keep a few in the freezer as a little treat for yourself on a slow weekday morning. They keep for days, so you can bake them ahead.

Can you bake with chai tea bags?

Yes. Steep the tea bags in 8 oz hot water for 3 to 5 minutes, let the chai cool slightly, then whisk it into the eggs and oil. The brewed chai carries black tea and spice through the whole batter, so this recipe doesn't need a separate chai spice mix. Two bags covers a full batch of 24.

Can you bake chai muffins as a loaf?

Yes. Pour the same batter into a loaf pan instead of a muffin tin and bake for 40 to 45 minutes. Slice it warm and serve with butter or honey. Two Masala Chai tea bags still flavor the whole loaf, so it's an easy swap when you want one bake to set out with chai.

How long do chai muffins keep?

Chai muffins keep 2 to 3 days in an airtight container at room temperature, or up to a week in the fridge. They also freeze for up to 3 months, so you can bake the full batch of 24 and pull one out whenever you want it with your morning chai.

Easy Chai Muffins Recipe with Masala Chai Flavor