Chai Oatmeal Muffins

An easy to make muffin packed with quintessential fall flavors.

Course Breakfast

Cuisine Breakfast

Keyword chai muffins, fall muffin recipe, oatmeal muffins, spiced muffin recipe, spiced oatmeal muffins

Prep Time 10

Cook Time 15

Sitting Time 30

Total Time 55

Servings muffins

Calories 301kcal

In a large bowl, combine buttermilk and oats. Let sit for 30 minutes.
2 cups rolled oats, 2 cups buttermilk
Preheat oven to 400 degrees. Line muffin pan with baking cups or spray with nonstick cooking spray. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and gloves.
2 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 1 1/2 tsp cinnamon, 1/2 tsp cardamom, 1/4 tsp ground ginger, 1/4 tsp ground cloves
Combine brown sugar and eggs with bowl of oats and buttermilk. Whisk in melted butter and vanilla.
1 cup brown sugar, 2 eggs, 1 cup butter, 1 tsp vanilla extract
Stir in dry ingredients into wet ingredients. Mix only until combined. Fold in pecans and cranberries.
2/3 cup chai spiced pecans, 2/3 cup dried cranberries
Divide batter into prepared muffin pan filling each cup almost to the top. Bake in preheated oven for 15-17 minutes or until lightly browned. Remove from oven and let cool.

In a medium bowl, mix together powdered sugar and 2 Tbsp orange juice. Add additional orange juice to reach desired consistency. Drizzle over cooled muffins.
2 cups powdered sugar, 2-3 Tbsp orange juice