Chai spices are so aromatic and warming. Making a batch of these Chai Whole Wheat Honey Muffins will warm your home with delicious smells. If you have never had anything chai, it is a blend of spices. I love having a batch of muffins for the week, because they make for a wonderful grab and go food in the morning or in the afternoon for a light snack.
Chai spices are a blend of cinnamon, cardamom, allspice, and clove. These spices together blend and produce the chai spice. It is light, but also vibrant and aromatic. These spices by themselves are great to bake or cook with. When paired together they are even more delicious. Each spice is unique within itself and you can taste each spice in these chai whole wheat muffins.
Spices are a great way to add a lot flavor to a recipe without adding a lot of sugar in this case. Muffins can be very caloric and unhealthy. These chai whole wheat muffins on the other hand are not unhealthy. It is 100% whole wheat flour, which means more fiber. More fiber makes this much healthier for us. Also using these chai spices have medicinal properties. The spices help reduce blood sugar spikes, reduce inflammation, and improves digestion. Using honey over loads of sugar also makes this recipe much healthier. Skip adding cups of processed sugar and swap in the natural honey as a light sweetener.
This recipe is really easy to prepare. Wonderful to make a batch for meal prep and have these ready for any sweet tooth or indulgence craving you may have.
Chai Whole Wheat Honey Muffins
- 4 TBLS Unsalted Butter room temp.
- 1/4 cup Honey
- 2 TBLS Cane Sugar
- 1 Large Egg
- 1 1/4 cup Whole Wheat Flour
- 1/2 tsp Baking Powder
- 1/4 tsp All Spice
- 1/2 tsp Cinnamon
- 1/8 tsp Clove
- 1/4 tsp Cardamom
- 1/4 tsp Sea Salt
- 1. Preheat the oven to 375 degrees. Line a muffin tin with muffin tin liners and set aside. 2. In a stand mixer with the paddle attachment, cream together the butter, honey, and sugar. Let this mix together for 1 minutes. Using a spatula, scrape down the sides of bowl. Add the egg and mix until the egg is broken up. 3. In a separate bowl measure out the spices and dry ingredients. With the stand mixer on low begin to add the dry ingredients. Once all the dry ingredients are add turn the speed up slightly. Stop mixing when a batter is formed. 4. Scoop even amounts of batter into the lined muffin tin, about 2/3rds full. Pop the trays into the oven and then lower the heat the 350 degrees and bake for 15-18 minutes. Carefully remove the muffins from the oven once baked and allow to cool for 10-15 minutes. Enjoy!