Vegan Chai Spice Muffins
Warm with cinnamon, cardamom, ginger, cloves, and a whisper of black pepper, these muffins taste like a cozy mug of spiced tea in baked form. The batter comes together with oat milk, neutral oil, and a simple flax egg — just ground flaxseed stirred into water until it thickens into a gel — so there's no dairy or eggs anywhere in sight. Apple cider vinegar reacts with the baking soda to give the batter a little lift, helping each muffin dome beautifully in the oven without any animal-derived ingredients doing the heavy lifting. A sprinkle of turbinado sugar on top before baking adds a satisfying crunch that makes these feel bakery-worthy straight out of your own kitchen. The recipe makes a full dozen, so they're perfect for meal-prepping breakfasts, bringing to a brunch, or just keeping on the counter for the week. The key is folding the wet and dry ingredients together gently — a few flour streaks are totally fine — so you get a tender crumb rather than a tough one.
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Learn more →Ingredients
12 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the muffins
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp ground ginger
- ¼ tsp ground black pepper
- ¼ tsp ground cloves
- ¾ cup organic cane sugar
- ⅓ cup neutral oil (such as canola or sunflower)
- 1 cup oat milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
For serving
- 1 tbsp turbinado sugar (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- 2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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