Masala Chai Muffins with Cranberry Blossom Honey Butter (gf + df)


The art of tea in baking has become one of my favorite ways to introduce interesting flavors to my baked goods with super simple techniques and very few ingredients. For this recipe, I tried out Saratoga Tea & Honey Co’s Masala Chai loose leaf tea. It’s a black tea with notes of peppercorn, cardamom, and ginger. To infuse the flavors into this recipe, I brewed the tea for 20 minutes in the almond milk and coconut oil before adding to my batter. It’s as simple as that!

The Masala Chai gives these muffins a warm, spiced flavor that will make your kitchen smell amazing and is perfect for your holiday menu. The texture of these muffins is amazing as well - they’re moist, fluffy, and dense without being too dense.

My favorite way to enjoy these muffins is on their own, or served with a honey butter. To make the honey butter, I used vegan Earth Balance and Saratoga Tea & Honey Co’s Cranberry Blossom Honey. I love this honey because it is raw (as are all of the honeys from Saratoga Tea & Honey Co!) and has a nice bold flavor, but it isn’t overwhelming. Cranberry Blossom Honey butter paired with these muffins creates a perfect harmony .Happy baking!


The Secret GF


½ cup almond milk

½ cup coconut oil

1 tbsp Saratoga Tea & Honey Co. Masala Chai Tea

1 cup all-purpose GF flour blend

1 cup oat flour

2 tsp xanthan gum (eliminate if your flour blend lists this as an ingredient)

½ tsp salt

1 tsp baking soda

1 cup agave

3 eggs

¼ cup butter (Use Earth Balance to make it dairy free)

3 tbsp Saratoga Tea & Honey Co. Cranberry Blossom Honey


  1. Preheat the oven to 350⁰F. Line a muffin tin with muffin wrappers.

  2. In a small saucepan, add the almond milk, coconut oil and tea. Keep at a low heat, stirring occasionally for 20 minutes to infuse the tea into the milk and oil.

  3. While the tea is infusing, combine the dry ingredients (flours, xanthan gum, salt, baking soda) in a medium mixing bowl.

  4. Once the tea has infused for 20 minutes, pour the almond milk and oil mixture into your mixing bowl through a fine mesh strainer to catch the tea leaves. Discard the leaves.

  5. Add the agave and eggs to the mixing bowl and whisk until everything is combined and you have a smooth batter.

  6. Divide the batter in the muffin tin and bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

  7. When done, take out of the oven and wait until the muffins are cool enough to handle, then remove them from the muffin tin to finish cooling on a wire rack.

  8. Meanwhile, prepare the honey butter by using an electric beater to whip together the honey and butter.

  9. Enjoy!