These moist figgy chai muffins are a cozy treat. They bring together the sweet flavors of figs and the warm spices of chai, making them perfect for breakfast or a snack!
I can’t resist the aroma when they bake; it fills the kitchen with a comforting scent. Pair them with a cup of tea, and you’ve got a lovely moment to enjoy. ☕️
Key Ingredients & Substitutions
All-Purpose Flour: Standard all-purpose flour works well here. If you’re looking for a healthier option, you might consider whole wheat flour. Just note that it might make the muffins a bit denser.
Dried Figs: Figs add a unique sweetness. If you don’t have figs, chopped dates or raisins can be great alternatives. They will provide a similar texture and sweetness.
Spices: The blend of spices gives these muffins a chai flavor. If you don’t have all of them, you can use chai spice blend instead, or just stick to cinnamon and ginger. My favorites are definitely the warm spices; they make the muffins feel extra cozy!
Buttermilk: For a quick substitute, mix regular milk with a tablespoon of lemon juice or vinegar, letting it sit for 5 minutes. It’ll give a similar tanginess which is key for moisture!
How Do You Ensure Perfectly Moist Muffins?
Getting that perfect moist texture in muffins is crucial and requires a few key steps. First, avoid overmixing when you combine wet and dry ingredients; mix just until combined. Overmixing develops gluten and can lead to dry muffins.
- Make sure to measure your flour correctly by spooning it into the cup and leveling it off; too much flour can lead to dense muffins.
- Using oil rather than butter can contribute to moisture. If you’d rather use butter, keep it melted and don’t let it cool too much before adding it to the eggs.
- Don’t skip the cooling step; this helps the muffins finish setting up without becoming gummy.
Moist Figgy Chai Muffins
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground cardamom
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ⅓ cup brown sugar, packed
- 2 large eggs
- ⅓ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- ¾ cup buttermilk (or milk with 1 tbsp lemon juice or vinegar)
- 1 cup dried figs, chopped
- Optional: ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe will take you about 15 minutes to prep and another 18-22 minutes to bake. Plus, you’ll want to let the muffins cool for a bit after baking. So, all in all, you can expect about 40-45 minutes from start to finish!
Step-by-Step Instructions:
1. Prepping the Oven and Muffin Tin:
Begin by preheating your oven to 350°F (175°C). While that’s warming up, take a 12-cup muffin tin and either line it with paper liners or lightly grease it with a bit of oil or butter.
2. Mixing the Dry Ingredients:
In a medium bowl, add the all-purpose flour, baking powder, baking soda, cinnamon, ginger, cloves, cardamom, nutmeg, and salt. Give everything a good whisk to blend it all together evenly.
3. Preparing the Wet Ingredients:
In a large bowl, crack the 2 eggs and beat them lightly with the packed brown sugar until the mixture is smooth and a little fluffy. Then, pour in your vegetable oil (or melted butter) and vanilla extract, and whisk until combined.
4. Combining Wet and Dry Ingredients:
Next, add the buttermilk to the wet mixture and mix gently. Now, gradually fold in your whisked dry ingredients, mixing just until everything is incorporated. Remember, don’t overmix—this helps keep the muffins tender!
5. Adding Figs and Nuts:
Carefully fold in your chopped dried figs, and if you’re using them, add in the chopped walnuts or pecans as well. Ensure they are evenly distributed throughout the batter.
6. Filling the Muffin Cups:
Now it’s time to fill your muffin cups. Spoon the batter into each cup, making sure to fill them about ¾ full—this gives them room to rise nicely!
7. Baking:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check for doneness, insert a toothpick into the center of a muffin; if it comes out clean, they’re ready!
8. Cooling:
Once they are done baking, remove the muffins from the oven and let them cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely.
Enjoy your freshly baked moist figgy chai muffins warm or at room temperature! They’re perfect with a cup of tea or coffee. Happy baking!
FAQ for Moist Figgy Chai Muffins
Can I Use Fresh Figs Instead of Dried Figs?
Fresh figs can be delicious, but they have a higher moisture content than dried figs. If you use fresh figs, consider reducing the buttermilk slightly to avoid a too-wet batter. Also, chop them finely to ensure they mix well into the batter!
How Can I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, you can freeze them! Just wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months.
What If I Don’t Have Buttermilk?
No worries! You can easily make a substitute by adding 1 tablespoon of lemon juice or vinegar to a measuring cup, then adding enough milk to reach ¾ cup. Let it sit for 5-10 minutes before using in the recipe.
Can I Add Other Ingredients to the Muffins?
Absolutely! You can mix in other add-ins like chocolate chips, berries, or even oats for added texture. Just remember to keep the overall liquid content in mind so the muffins don’t become too dense!
