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Chai Oatmeal Muffins

Chai Oatmeal Muffins

An easy to make muffin packed with quintessential fall flavors.

Course Breakfast
Cuisine Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Sitting Time 30 minutes
Total Time 25 minutes
Servings 24 muffins


  • 2 cups rolled oats
  • 2 cups buttermilk
  • 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
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup butter melted
  • 1 tsp vanilla extract
  • 2/3 cup chai spiced pecans chopped
  • 2/3 cup dried cranberries

Orange Glaze

  • 2 cups powdered sugar
  • 2-3 Tbsp orange juice


For the muffins:

  1. In a large bowl, combine buttermilk and oats. Let sit for 30 minutes.

  2. Preheat oven to 400 degrees. Line muffin pan with baking cups or spray with nonstick cooking spray. Set aside.

  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and gloves.

  4. Combine brown sugar and eggs with bowl of oats and buttermilk. Whisk in melted butter and vanilla. 

  5. Stir in dry ingredients into wet ingredients. Mix only until combined. Fold in pecans and cranberries.

  6. 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.

For the Glaze:

  1. 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.