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Writer's pictureKylie Po

Chai-spiced Cheesecake Muffins



Throw any type of spice in any type of dish and I will devour it within seconds. Not everyone appreciates the spike of flavor that spices bring to the table, but I have always been a fan. For this reason, Chai is my tea of choice. The blend of spices gives the Indian tea a tranquil essence thereby making the combination the perfect flavor to use for baking some mellow and tender muffins. If I could, I would stuff these muffins into a candle to light in my room because they also exude such a delicate and layered aroma. To top it all off, I added a spoon of simple cheesecake batter into each muffin to bring a mild tanginess and creaminess to their texture.


Recipe

Yields 18 muffins

~ Ingredients ~

70 grams unsalted butter

150 grams white sugar

1 large egg

120 mL milk

1 teaspoon vanilla extract

1 teaspoon ground ginger

1 teaspoon ground cinnamon

¾ teaspoon ground cardamom

½ teaspoon ground black pepper

¼ teaspoon cloves

¼ teaspoon nutmeg

1 ½ teaspoon baking powder

½ teaspoon salt


225 grams cream cheese

50 grams white sugar

1 egg yolk

2 teaspoons vanilla extract


~ Procedure ~

  • Preheat the oven to 350° F

  • Cream the butter and sugar in a bowl until light.

  • Mix the egg, milk and vanilla extract into the creamed butter and sugar.

  • Fold all the dry ingredients into the main batter.

  • In another bowl, prepare the cheesecake mixture by whisking the cream cheese, sugar, egg yolk and vanilla extract together until there are no more lumps.

  • Scoop the muffin batter into lined muffin trays.

  • Spoon the cheesecake on top of the scooped muffin batter and use a knife or spatula to swirl it around.

  • Bake them for 20 minutes.

  • After letting them cool down, serve and enjoy!




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