Buttermilk Gingerbread Chai Muffins

A breakfast by Zoe Yu Gilligan

Buttermilk Gingerbread Chai Muffins


12 muffins


45 minutes


2½ cups all-purpose flour

2 teaspoons ground ginger

2 teaspoons ground cinnamon

2 teaspoons of Kolkata Chai Co chai mix in powdered form (see instructions)

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

¼ cup vegetable oil

⅔ cup brown sugar packed

½ cup molasses

1 large egg

1 ⅓ cups buttermilk

2 tablespoons cinnamon sugar (combined cinnamon and granulated sugar)


Chai edition of the classic buttermilk gingerbread muffins recipe.

1. Preheat oven to 350 F. Line a 12-cup muffin tin with paper liners and grease with nonstick cooking spray.

2. Use a coffee bean grinder or blender to make your chai mix into powder form.

3. In a medium mixing bowl, combine the flour, ginger, cinnamon, chai mix, baking powder, baking soda, and salt. Set aside.

4. In a separate large bowl, whisk together vegetable oil and brown sugar. Then, add the molasses, egg, and buttermilk, and continue to whisk until well-combined. 

5. Add the flour/dry ingredients mixture to the wet ingredients mixture and whisk until just combined. 

6. Scoop into muffin cups (each cup should be full)/ 

7. Sprinkle the tops with cinnamon sugar

8. Bake for about 20-25 minutes/until a toothpick when inserted in the middle comes out clean.

9. Allow the muffins to cool for 15 minutes or so before eating. Enjoy!