Pistachio Chai Muffins Friday, June 29, 2017 CW20


1 ¾ cups flour
½ cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
2 chai tea bags, opened
1 cup buttermilk
1/3 cup butter, melted
1 teaspoon vanilla extract
½ teaspoon almond extract
1 large egg, lightly beaten
½ cup shelled pistachios
½ cup powdered sugar
1 tablespoon water


Preheat oven to 375 deg. In a large bowl, add flour, brown sugar, baking powder, baking soda and salt. Stir with a whisk to combine. Add contents of tea bags and cinnamon to flour mixture, stir well. Combine buttermilk, melted butter, vanilla extract, almond extract and egg in a bowl, stir well with a whisk. Add buttermilk mixture to dry ingredients, stirring until just moist. Line a 12-cup muffin tin with paper liners. Divide batter evenly among the prepared muffin tin. Sprinkle with pistachios. Bake for 15 minutes or until a wooden toothpick comes out clean. Cool for 5 minutes. Make glaze. Combine remaining powdered sugar and 1 tablespoon of water. Stir until smooth.
Drizzle over cooled muffins.