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1. Preheat the oven to 375 F (190 C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
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2. Brew a strong cup of chai tea, let it cool to room temperature, and measure out the amount needed.
0.2 cup strong chai tea (brewed and cooled)
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3. In a large bowl whisk together the flour, baking powder, baking soda, salt, ground cardamom, ground cinnamon, ground ginger, ground cloves, and ground black pepper until evenly combined.
2 cup all-purpose flour,
2 tsp baking powder,
0.2 tsp baking soda,
0.2 tsp fine salt,
1.5 tsp ground cardamom,
1.5 tsp ground cinnamon,
1 tsp ground ginger,
0.2 tsp ground cloves,
0.1 tsp ground black pepper
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4. In a medium bowl whisk together the granulated sugar, brown sugar, melted butter, neutral oil, eggs, milk, yogurt, vanilla extract, and cooled chai tea until smooth.
0.5 cup granulated sugar,
0.2 cup brown sugar,
0.3 cup unsalted butter (melted and cooled),
0.2 cup neutral oil,
2 piece eggs,
0.8 cup whole milk,
0.5 cup plain yogurt,
1.5 tsp vanilla extract
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5. Pour the wet mixture into the bowl with the dry ingredients and gently fold with a spatula just until no dry pockets of flour remain; do not overmix.
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6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
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7. If using, sprinkle the tops of the muffins with turbinado sugar and a light pinch of ground cinnamon.
2 tbsp turbinado sugar (topping, optional),
0.2 tsp ground cinnamon (topping, optional)
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8. Bake on the middle rack for 16 to 20 minutes, until the tops are lightly golden and a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.
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9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature with tea or coffee.
By mansi