Chai Chocolate Muffins with Warm Spices and Chocolate Chips

For National Chai Day (September 21st), we opted to give these dairy-free chai chocolate muffins another test in house, and the results were scrumptious. Our only change was more chocolate chips of course! Each soft and moist bite is infused with both chai tea and cocoa powder for a very warm, comforting flavor.

Chai Chocolate Muffins with Warm Spices and Chocolate Chips

This recipe was originally submitted by Shannon Haggerty for one of our recipe contests. Shannon originally used So Delicious almond milk yogurt in this recipe, but that product is no longer made. So Sarah, our in-house milk allergy mom and recipe creator, tested other options.

Sarah had good luck with coconut milk yogurt, which is sold in larger tubs. If you’re using the single-serves, you’ll need a little more than one container. Sarah said her family loved these chai chocolate muffins, and she said this is a “solid muffin recipe.” The muffins are tender with a nice balance of chocolate and warm spices.

Special Diet Notes: Chai Chocolate Muffins

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, optionally nut-free, optionally soy-free, and vegetarian. Just be sure to pick butter and yogurt alternatives that suit your dietary needs.

For vegan chai chocolate muffins, use your favorite egg replacer for the egg. Chocolate muffins made with wheat are usually quite forgiving on egg-free, but due to the moisture from the yogurt, I recommend trying a powdered egg replacer rather than a very wet one, like applesauce.

Shannon Haggerty

Dairy-Free Chai Chocolate Muffins

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The infusion of chai tea adds nice warm spice to these everyday chocolate muffins.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

• 1 cup plain dairy-free yogurt
• ¾ cup sugar
• ⅓ cup dairy-free buttery spread or sticks melted
• 1 egg
• 2 chai tea bags
• 1 ½ cups all-purpose flour
• ¼ cup cocoa powder
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup dairy-free chocolate chips Go Dairy Free recommends increasing this to 1/2 cup!

Method

 

1. Preheat your oven to 350ºF. Line a muffin pan with cupcake liners.
2. Place the yogurt, sugar, buttery spread, egg and spices from the tea bags in a mixing bowl and mix until relatively smooth.
3. Sift in the flour, cocoa, baking powder, and baking soda, and mix until just combined.
4. Fold in the chocolate chips and spoon the batter into the prepared muffin cups until they are about 3/4 full.
5. Bake the muffins for about 20 minutes, or until fluffy and a toothpick inserted in the center of a muffin comes out clean.

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