Healthy chai muffins made with brewed coffee, infused with fall flavours and topped with an espresso glaze. These vegan, gluten-free dirty chai muffins are moist and fluffy thanks to yogurt, oat flour and almond flour. Freezer friendly and perfect for chilly mornings.
As the mornings get cooler I’ve been craving something cozy and chai-spiced but not yet full-on pumpkin. These Dirty Chai Muffins are inspired by the classic dirty chai latte—a blend of chai tea and espresso—and bring those warm spices and coffee flavour into a simple muffin you can enjoy any time of day.
What is dirty chai?
Dirty chai combines a chai latte with an espresso shot, mixing warming spices with bold coffee notes. For these muffins I’ve added an espresso glaze so they’re slightly sweetened, while the muffins themselves remain subtly sweet and satisfyingly spiced.
Ingredients in dirty chai muffins
Oil & butter free
Instead of oil, butter or mashed fruit, these muffins use nondairy yogurt to add moisture and bind the batter. That keeps the muffins egg-free and lower in fat while still tender and soft.
Gluten-free flours for muffins
This recipe uses a mix of oat flour, almond flour and a bit of potato starch to keep the muffins gluten free. Oat flour brings fiber and heartiness, almond flour adds lightness and healthy fats, and potato starch helps create a fluffy texture.
Healthier sugar alternatives
I like using a lightly sweetened vanilla coconut yogurt here. If you use unsweetened yogurt, the muffins will be less sweet unless you add coconut sugar or another granulated sweetener. The recipe includes a small amount of maple syrup for gentle sweetness; adjust to taste.
What are chai spices?
Chai originates from India and typically combines warming spices such as:
- Cinnamon
- Ginger
- Allspice
- Cloves
- Nutmeg
- Cardamom
- Black pepper
Blends vary by region and brand. You can use a pre-mixed chai spice or make your own with the proportions listed in the recipe notes.
These chai muffins are one-bowl and straightforward to make. They bake up moist, soft and slightly dense in a pleasant way. They’re also great for meal prep and store well:
- Store at room temperature: Line a container with a paper towel, place muffins inside, cover loosely and keep for 2–3 days. For longer storage, freeze.
- Freeze: Once cooled, place muffins in a container and freeze up to 2 months. Thaw at room temperature or microwave wrapped in a damp paper towel for 20–30 seconds.
These vegan dirty chai muffins are perfect for cozy mornings and make a lovely fall breakfast or snack.
More healthy muffins to love
- Healthy Blueberry Oatmeal Muffins
- Chocolate Eggplant Muffins
- Healthy Vegan Pumpkin Muffins
- 1-Bowl Chocolate Chip Tahini Muffins
- Zucchini Oatmeal Blender Muffins
- Healthy Chocolate Banana Blender Muffins
- Black Sesame Banana Muffins
If you make these Dirty Chai Muffins, leave a comment and rating for the recipe or tag @okonomikitchen on Instagram—I love seeing your recreations. Subscribe to the newsletter or follow on social channels for more recipes.
Dirty Chai Muffins
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- Author: Lisa Kitahara
- Total Time: 23 minutes
- Yield: 6 muffins
Description
Healthy chai muffins made with brewed coffee, infused with fall spices and finished with an espresso glaze. These vegan, gluten-free muffins are moist, tender and perfect for cold mornings.
Ingredients
Dirty Chai Muffins
- 1/3 cup + 1 tbsp vanilla coconut yogurt (100g)*
- 5 oz strong coffee, room temperature (140g)
- 3 tbsp maple syrup (60g)
- 1 cup fine oat flour (120g)
- 1 scant cup almond flour (102g)
- 1.5 tbsp potato starch (18g)
- 1 1/2 tsp baking powder (7g)
- 3/4 tsp baking soda (3g)
- 1 tbsp chai spice blend**
- 1/4 tsp salt
Espresso Glaze
- 1/2 cup powdered sugar (vegan)
- 2 tsp espresso
- Handful of crushed walnuts for topping, optional
Instructions
- Preheat oven to 425°F (210°C). Line or grease 6 muffin cups.
- In a mixing bowl whisk together the coconut yogurt, coffee and maple syrup until smooth. Add oat flour, almond flour, potato starch, baking powder, baking soda, chai spice and salt, then whisk until combined.
- Divide batter between 6 muffin cups (about 90 g per muffin). Bake at 425°F for 5 minutes, then reduce oven to 350°F and bake another 18–20 minutes, until muffins are springy and a toothpick comes out clean.
- Cool muffins in the pan for 3–5 minutes, then transfer to a rack to cool completely. When cool, drizzle with espresso glaze and top with crushed walnuts if desired.
Notes
- *If using plain non-dairy yogurt, add 2 tsp vanilla extract and 3–4 tbsp coconut sugar or preferred granulated sugar to taste. Without added sugar the muffins will be mildly sweet.
- **If you don’t have chai spice, combine 1 tsp cinnamon, 1/2–1 tsp ginger, 1/4 tsp cardamom, 1/4 tsp nutmeg, 1/8 tsp allspice and 1/8 tsp black pepper.
- Helpful equipment: spatula, 6-cup muffin tin, mixing bowl, whisk, muffin liners.
- Nutritional information disclaimer: Nutrition estimates were calculated using an online tool and do not include the glaze.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Gluten free, North American, Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 6.8 g
- Sodium: 352 mg
- Fat: 10.1 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27.3 g
- Fiber: 4.5 g
- Protein: 6.6 g
- Cholesterol: 0 mg
SAVE IT FOR LATER! ↓
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