This recipe was originally submitted by Shannon Haggerty as a Sweet entry in the BIG Snackable Recipe Contest we held several years ago, to celebrate the FREE Snackable eBook we collaborated on with So Delicious. 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!
Chai Chocolate Muffins with Warm Spices and Chocolate Chips
Sarah originally tested and approved this recipe for chai chocolate muffins as one she would repeat, which is why it’s in our “Sarah’s Recipes” section. According to Sarah, this is a “solid muffin recipe.” The muffins are tender with a nice balance of chocolate and warm spices.
Shannon originally used So Delicious almond milk yogurt in this recipe, but that product is no longer made. Sarah had good luck with their 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.
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.
- 1 cup plain dairy-free yogurt
- ¾ cup sugar
- ⅓ cup dairy-free buttery spread or sticks, melted
- 1 egg
- 2 chai tea bags
- 1½ 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 ½ cup!)
- Preheat your oven to 350ºF. Line a muffin pan with cupcake liners.
- Place the yogurt, sugar, buttery spread, egg and spices from the tea bags in a mixing bowl and mix until relatively smooth.
- Sift in the flour, cocoa, baking powder, and baking soda, and mix until just combined.
- Fold in the chocolate chips and spoon the batter into the prepared muffin cups until they are about ¾ full.
- Bake the muffins for about 20 minutes, or until fluffy and a toothpick inserted in the center of a muffin comes out clean.
More Dairy-Free Muffins Recipes
Sweet Ginger Peach Muffins
Zucchini Carrot Bran Muffins
Bakery-Style Strawberry Vanilla Muffins
3 Comments
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Hi. I’ve never cooked with tea bags. How do u do that? Open the bag and use that or what? Thanks!
This recipe is calling to just break open the bags and add the contents to the mix.