Description
These Easy Autumn Chai Spice Cranberry Muffins combine warm chai spices with tart cranberries for a cozy, flavorful treat perfect for fall mornings or holiday gatherings. Made with a blend of whole wheat and all-purpose flour, these muffins are moist, tender, and packed with aromatic spices like cinnamon, cardamom, and clove. Sweetened with a mix of white and brown sugar, and balanced with the natural sweetness of applesauce and a hint of buttermilk, they offer a delightful and wholesome breakfast or snack option.
Ingredients
Scale
Dry Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 ½ tsp baking soda
- 1 ¼ tsp ground cinnamon
- ¼ tsp ground cardamom
- ¼ tsp ground ginger
- 1/8 tsp ground fennel
- 1/8 tsp ground clove
- 1/8 tsp ground black pepper
- ½ tsp salt
Wet Ingredients
- 1/2 cup white sugar
- 1/4 cup golden brown sugar, packed
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 1/2 cup coconut or vegetable oil
- 1/2 cup unsweetened applesauce
- 1/4 cup buttermilk
Fruit
- 1 cup fresh or frozen cranberries + extra for topping
Instructions
- Preheat oven: Preheat your oven to 375˚F (190˚C). Grease a standard 12-cup muffin tin or line it with baking cups to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, salt, cinnamon, cardamom, ginger, fennel, clove, and black pepper thoroughly until well combined and evenly distributed.
- Combine wet ingredients: In a separate medium mixing bowl, whisk together the beaten eggs, golden brown sugar, white sugar, vanilla extract, coconut or vegetable oil, unsweetened applesauce, and buttermilk until the mixture is smooth and homogenous.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined; be careful not to overmix to keep the muffins tender.
- Fold in cranberries: Gently fold the fresh or frozen cranberries into the batter, distributing them evenly without breaking them up.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full (approximately 2-3 heaping large spoonfuls). If you have leftover batter, you may fill some cups extra for jumbo muffins. Place additional cranberries on top of each muffin and gently press them into the batter.
- Bake: Place the muffin tin on the center rack of your oven and bake for 20-25 minutes, or until the muffin tops turn golden and spring back when lightly touched.
- Cool: Let the muffins cool in the pan for about 5 minutes to set, then transfer them to a wire rack to cool completely.
Notes
- Using fresh or frozen cranberries works well, but if using frozen, do not thaw before adding.
- For a dairy-free option, substitute buttermilk with a mixture of plant-based milk and lemon juice or vinegar.
- To make these muffins vegan, replace eggs with flax eggs and use a plant-based milk and oil.
- Muffins are best enjoyed the same day but can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freeze leftover muffins for up to 3 months; thaw before serving.
- Adjust spices to taste for more or less chai flavor.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Keywords: chai spice muffins, cranberry muffins, autumn muffins, fall baking, easy muffins, whole wheat muffins, spiced muffins
