Ultra Chocolate Chai Muffins

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Rich small batch chocolate chai muffins with warm homemade chai spice, melty chocolate chips, tender centers, and tall bakery style tops. Makes 6 large muffins or 7 slightly smaller ones.

Prep Time15

Cook Time17

Total Time32

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: chai spice, chocolate chip muffins, chocolate chips, muffins

Servings: muffins

Calories: 387kcal

Author: Kim Lange

Equipment

Standard muffin pan
Paper muffin liners
2 mixing bowls
Whisk
Spatula
Wire cooling rack

Ingredients

Dry Ingredients

1 cup all-purpose flour
½ cup granulated sugar
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon fine salt
1 tablespoon chai spice blend
1 teaspoon espresso powder optional

Wet Ingredients

1 large egg at room temperature
½ cup whole milk or buttermilk
¼ cup neutral oil
¼ cup sour cream or plain Greek yogurt
1 teaspoon vanilla extract

Chocolate Chips

½ cup chocolate chips
¼ cup mini chocolate chips for topping optional

Instructions

Prepare the Batter

Preheat the oven to 425°F. Line 6 cups of a standard muffin pan with paper liners, or line 7 cups for slightly smaller muffins.
Whisk together 1 cup flour, 1/2 cup sugar, 1/3 cup cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, and 1 tablespoon chai spice blend. Whisk in the optional 1 teaspoon espresso powder, if using.
In another bowl, whisk 1 large egg, 1/2 cup whole milk or buttermilk, 1/4 cup oil, 1/4 cup sour cream or Greek yogurt, and 1 teaspoon vanilla until smooth.
Pour the wet mixture into the dry mixture and stir just until combined. Fold in 1/2 cup chocolate chips. The batter will be thick.

Fill and Bake

Divide the batter among the 6 lined cups, filling each to the top, or divide evenly among 7 lined cups. Sprinkle with the optional 1/4 cup mini chocolate chips.
Bake at 425°F for 5 minutes. Without opening the oven, lower the temperature to 350°F and bake for 10 to 12 minutes more. The tops should spring back lightly; a toothpick inserted away from melted chips should show moist crumbs, not wet batter.
Cool the 6 or 7 muffins in the pan for 5 minutes, then transfer to a wire rack.

Notes

Use a standard muffin pan for the stated bake time. Buttermilk may replace whole milk in the same amount, and plain Greek yogurt may replace sour cream in the same amount.
Store fully cooled muffins airtight at room temperature for up to 2 days or refrigerated for up to 5 days. Freeze wrapped muffins for up to 2 months.

Nutrition