Wholewheat Masala Chai Muffins

Happy Deepavali!

I’m not an expert on Indian cooking, have attempted a few dishes but they never taste as good as the restaurants. A friend recently gave me a bag of masala chai blend (Black tea spiced with cinnamon, cardamom, fennel, clove). So I combined it with something I’m more confident at – baking! I also have a masala chai recipe using soymilk. That was approved by two Indian friends, so I’m pretty sure it’s good.


This is my first muffin recipe using 100% wholewheat. I used Pillsbury Gold Atta flour, which is meant to make rotis. I find that generally atta meant for chapati or similar Indian breads works excellent in baking. Texture is slightly denser than my usual muffin recipe using white flour, but still soft and moist. Also has a more rustic and hearty flavour that complements the spiced tea taste well.

Steep the tea in non-dairy milk first.
Add wet to dry ingredients.
Batter will be thicker than ones made with white flour.


wholewheat masala chai muffins

Dry ingredients:

  • 2 cups wholewheat atta flour (available from Indian grocery shops)
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup raw sugar
  • 1/2 tsp sea salt

Wet ingredients:

  • 3 tbsp quality masala chai blend (use more if you want a stronger chai taste)
  • 2 cups coconut milk (also works with oatmilk)
  • 2/3 cup grapeseed oil
  • 1 tsp vanilla bean paste

Preheat oven to 175C. Bring the coconut milk and tea blend to a light simmer over low heat. Remove from heat, cover and let steep for 20mins. Strain out the tea mixture with a sieve. Mix dry ingredients in a large bowl. Whisk tea mixture with other wet ingredients in a smaller bowl. Make a hole in dry ingredients, add wet mixture and stir with spatula until just combined. Scoop batter into muffin cups till 2/3 filled. Bake at 175C for 15-20mins until a toothpick inserted into each cup comes out clean. Rotate pan halfway for even heating. Remove from oven and transfer to cooling rack. Let cool before serving or storing.

Notes to ensure a good rise and moist texture:

  • Make sure your baking soda and powder is still active.
  • Do not overmix, stop immediately when you see no more flour.
  • Do not over bake, start checking at the 15min mark for doneness with the toothpick test.

Check out my chocolate chip pecan muffin recipe too.


8 responses to “Wholewheat Masala Chai Muffins”

  1. They were the best!!!


    1. thank you!! your dishes were so amazing too 🙂


  2. I’m a big fan of the masala spices. What a great idea to put them in a muffin! Thanks


    1. was inspired by earl grey tea muffins. thanks George!


  3. Lori Faith Bouer Avatar
    Lori Faith Bouer

    Please, forgive the ignorance…What is Masala Chai? I know what Chai is, I thought Masala was a blend of spices…

    Is there a specified recipe I should follow for good flavor? I have a Chai blend I use with Cardmom, Ginger, Cinnamon, Clove and Nutmeg…

    Please, if you could, a little assistance…? I want to make these very much…Chai is one of my favorite flavor profiles and I love Earl Grey Tea…

    Thank You


    1. Masala chai is a blend of Indian tea, usually a black tea mixed with cinnamon, cardamom, star anise, fennel seeds, ginger, nutmeg and cloves. Chai means tea in one of the Indian languages (I forgot which one exactly), and masala refers to a blend of spices (you’re right!). Vegan Richa has a recipe of masala chai that you can make from scratch with whole spices. If you have already have a chai blend, you can use it in this recipe.


  4. Lori Faith Bouer Avatar
    Lori Faith Bouer

    I will look up Vegan Richa and see how different my blend is. I’ve never used fennel seeds in mine, and, though star anise isn’t my favorite spice (I don’t prefer licorice flavor being strong/pronounced), if it’s for these, I will try it at least once!

    Thank you so much! I appreciate the help!


    1. you won’t taste the start anise, that’s the beauty of indian food, everything blends. enjoy! 🙂


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