Update! For National Chocolate Day (October 28th), we opted to give these tea-infused double chocolate chip muffins another test in house, and the results were scrumptious. Our only change … more chocolate chips of course!
The recipe was submitted by Shannon Haggerty as a Sweet entry in the BIG Snackable Recipe Contest (entries are now closed, but the winners will be announced on that post!).
The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play: www.godairyfree.org/snackable-ebook
To qualify for the contest, this recipe for chai double chocolate chip muffins uses Cultured Almond Milk from So Delicious Dairy Free.
Sarah’s Notes
Since Sarah has tested and approved this recipe for chai chocolate chip muffins as one she would repeat, I’ve added it to the “Sarah’s Recipes” section. According to Sarah, rich with two types of cacao and spiked with tea spices (yes, you do simply break open the bags and add!), this is a “solid muffin recipe” with a nice warm flavor from the chai tea.
Special Diet Notes: Chai Double Chocolate Chip Muffins
By ingredients, this recipe is dairy-free / non-dairy, peanut-free, optionally soy-free, and vegetarian. Just be sure to pick a buttery spread that suits your dietary needs.
For nut-free double chocolate chip muffins, substitute cultured coconut milk (dairy-free yogurt) for the almond version.
For vegan double chocolate chip 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 dairy-free yogurt (So Delicious Dairy Free Original Cultured Almond Milk used here)
- 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 for about 20 minutes, or until fluffy and a toothpick inserted in the center of a muffin comes out clean.
2 Comments
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.