|Best treat to wake up to.|
I wanted to make pretty tasty muffins for a quick reheated grab and go. Plus a present for old friends of mine. This recipe is modeled a bit from one of my favorite bloggers Kathy Patalsky of the sweet Healthy Happy Life Blog. She created scrumptious Cinnamon Toast Morning Muffins. Here instead of espresso, Tazo's alluring Chocolate Chai takes its place.
|When having no coffee, steeped tea can be all one needs.|
The tea provides liquid replenishment to muffin batter. Once puffed, super risen treats escape oven, topped with delicious cinnamon-sugar pecan topping any bad thoughts start fading. Kitchen smells like sweet escapism. Excited teeth sink into crunchy and moist texture.
Chocolate Chai Muffins with Cinnamon-Sugar Pecan Topping Ingredients and Preparation
2 cup flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoon cinnamon
1/2 cup olive oil (coconut oil or applesauce would be great too)
1 teaspoon vanilla
2 cup brewed Tazo Chocolate Chai
1 teaspoon apple cider vinegar
1/2 cup pecans, crushed
1/4 cup sugar
1 tablespoon cinnamon
Preheat oven to 400 degrees and grease a twelve cup muffin tin.
Mix crushed pecans, sugar, and cinnamon together. Set aside.
Make Tazo Chocolate Chai according to directions. Let steep and warm to room temperature.
Mix flour, sugar, baking powder, salt, and cinnamon together.
Add olive oil, vanilla, and chai to dry mixture. Apple cider vinegar gets stirred in last.
Pour into pan.
|Sprinkle a bit of cinnamon-sugar pecan topping onto each muffin. Bake for 12 minutes. Lower temperature to 350 and back for 6-8 minutes more.|
|It was all too easy to scoop these out of the pans. No big deal. Whew!|
|Delicious close up.|
|Try to keep serving size at 2.|