Chai Spice Muffin Loaf (Print View)
Moist loaf featuring chai spices, cinnamon, cardamom, and ginger—a comforting snack or breakfast option.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 teaspoons ground cinnamon
07 - 1 teaspoon ground cardamom
08 - 1/2 teaspoon ground ginger
09 - 1/4 teaspoon ground cloves
10 - 1/4 teaspoon ground nutmeg
11 - 1/8 teaspoon ground black pepper
→ Wet Ingredients
12 - 2 large eggs
13 - 3/4 cup whole milk
14 - 1/2 cup vegetable oil or melted unsalted butter
15 - 1 teaspoon pure vanilla extract
→ Optional Topping
16 - 2 tablespoons turbinado sugar
# Directions:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, nutmeg, and black pepper until evenly combined.
03 - In a separate bowl, whisk eggs with milk, oil or melted butter, and vanilla extract until smooth.
04 - Add wet ingredients to the dry mixture. Stir gently until just combined; do not overmix.
05 - Pour the batter into the prepared loaf pan. Smooth the surface and sprinkle turbinado sugar over the top if desired.
06 - Bake for 43 to 48 minutes. Test with a toothpick inserted into the center; it should come out clean.
07 - Let loaf cool in the pan for 10 minutes. Remove to a wire rack and cool completely before slicing.
# Expert Advice:
01 -
- Fragrant chai spices bring warmth and depth
- Moist, easy quick bread for breakfast or snack
02 -
- You can substitute milk with almond or oat milk for a dairy-free version
- Add 1⁄2 cup chopped walnuts or pecans for extra crunch
03 -
- Stir the batter gently to keep the crumb tender
- Let the loaf cool completely before slicing for clean cuts