Orange Chai Muffins
These ultra flavorful orange chai muffins are perfect for warming up in the fall breeze. Made with an almond and coconut flour blend, these orange chai muffins include fresh squeezed orange juice and zest and classic fall spices, leaving you feel all the basic fall feels.
Servings: 12 muffins
Equipment
- Muffin tin
- 12 Muffin liners
- Cookie scoop
- 1 Scale this helps tremendously when measuring dry and wet ingredients
Ingredients
- 250 grams Paleo Baking Flour this equates to just about 2 cups
- 1 tablespoon cinnamon
- 1 tablespoon ground cloves
- 1 tablespoon ground nutmeg
- 1 tablespoon ground cardmom
Instructions
- Preheat the oven to 375º and grease a muffin tin or insert liners.
- In a large mixing bowl, cream together butter and sugar with an electric mixer until light and fluffy, approximately 3 minutes.
- Crack in the egg and whisk to combine.
- With the mixer on, add in the half and half in an even stream and continue to mix until it’s fully combined, then turn off the mixer.
- Last, add in the orange juice and zest, then whisk to combine.
- In a separate bowl, whisk together the dry ingredients (flour, baking soda, baking powder, and spices).
- To the dry ingredients, pour in the wet and mix with a hand whisk. Only whisk until the batter comes together, then stop.
- Using a cookie scoop, scoop batter into the muffin tin and divide evenly, filling each muffin liner with ⅔ the batter.
- Bake 375° for 25m or until an inserted toothpick comes out clean or with minimal crumbs.
