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Chai Spice Chocolate Chunk Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Course: Breakfast, Brunch
Cuisine: American
  • 3 cups all-purpose flour
  • 1 tbs baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cardamom
  • 1/2 tsp ground allspice
  • 1/4 tsp finely ground black pepper
  • 2 tbs unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups plain Greek yogurt
  • 3.5 oz dark chocolate, roughly chopped
  1. Preheat oven to 400 degrees F. Line muffin tins with paper liners and set aside.

  2. In a medium-sized bowl, whisk together together flour, baking powder, baking soda, salt, and spices. Set aside.
  3. In the mixing bowl of a stand mixer, cream the butter and sugar together for 2-3 minutes.

  4. Add the eggs, one at a time, mixing well after each addition. Add vanilla and mix well.

  5. With the mixer on low speed, alternate between adding the dry ingredients and yogurt.
  6. Fold in the chopped chocolate.

  7. Scoop the batter into the lined muffin tins, filling them all the way to the top. Bake the muffins at 400 degrees F for 5 minutes.

  8. Reduce the temperature to 375 degrees F and bake for 15 more minutes, or until slightly browned on top and a toothpick/knife, when inserted in the center of each muffin, comes out clean.
  9. Cool in the pan for a couple of minutes, and then transfer to a wire rack to cool completely.