Gluten Free Chai Muffin Recipe

This easy gluten free chai muffin recipe is filled with warm chai spices and made with a simple brewed spice tea for rich flavor. These soft, fragrant muffins are perfect for breakfast, afternoon tea, or a cozy gluten-free treat, and they’re easy to customize with nuts, seeds, or dried fruit.

Ingredients for Gluten Free Chai Muffins

Chai Spice Tea

• 1 cup water

• 2 heaped teaspoons chai spice mix

Muffin Batter

• 2 cups gluten-free self-raising flour*

• 125 g butter, softened (or melted)

• ¾ cup sugar or ¾ cup honey

• 2 eggs

• 1 cup mixed seeds, nuts, or dried fruit (optional)

How to Make Gluten Free Chai Muffins

1. Preheat the oven to 180°C (350°F). Grease and line a muffin tray with paper liners.

2. In a small saucepan, add the chai spice mix to the cold water. Bring to a simmer, then remove from heat and allow it to steep until cool. Strain and set aside.

3. In a large mixing bowl, cream the butter with the sugar until light and fluffy. If using honey, melt the butter and mix it with the honey instead.

4. Add the eggs and mix until well combined.

5. Gently stir in the gluten-free self-raising flour, then add the cooled, strained chai spice tea. Mix until just smooth.

6. Fold in the nuts, seeds, or dried fruit if using.

7. Divide the batter evenly between the prepared muffin cups.

8. Bake for 22–26 minutes, or until golden and a skewer inserted into the center comes out clean.

9. Allow the muffins to cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.

Tips for the Best Gluten Free Chai Muffins

• Let the batter rest for 5 minutes before baking to improve texture.

• Avoid overmixing to keep the muffins soft and tender.

• Honey adds extra moisture, which works especially well in gluten-free baking.

Why You’ll Love This Gluten Free Chai Muffin Recipe

These gluten free chai muffins are warmly spiced, moist, and easy to make with everyday ingredients. They’re perfect for cozy baking and taste just as good as traditional chai muffins.

Chai Crème Caramel Recipe

This indulgent chai crème caramel recipe combines the classic silky custard with warm, aromatic chai spices. Perfect as a dessert for special occasions or cozy evenings, these custards are creamy, flavorful, and elegantly caramelized. Serve with fresh fruit, a dusting of cinnamon, or grated chocolate for a beautiful finishing touch.

Ingredients for Chai Crème Caramel

Caramel

• 1 ¼ cups sugar

• 1 ½ cups water

• 2 heaped teaspoons chai spice mix

Custard

• 3 eggs

• 3 egg yolks

• ¼ cup sugar

• 3 cups milk

How to Make Chai Crème Caramel

1. Preheat the oven to 160°C (320°F).

2. In a saucepan, combine 1 ½ cups water with the chai spice mix. Bring to a simmer, cool.

3. Strain the liquid—you should have at least 1 cup of spiced chai liquid.

4. In a mixing bowl, lightly beat the eggs, egg yolks, and ¼ cup sugar together until just combined, being careful not to make it frothy.

5. Gradually stir in the milk until fully incorporated.

6. In a frying pan, dissolve 1 cup sugar in the strained chai liquid. Boil rapidly without stirring. Once the sugar caramelizes and darkens to a rich amber color, quickly pour it into a dry 20 cm ovenproof dish or six individual ramekins.

7. Pour the custard mixture through a sieve onto the caramelized chai syrup.

8. Cover the dish(es) with foil and place in a roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the custard dish(es).

9. Bake:

   • Large dish: 40–50 minutes, until custard is set

   • Individual ramekins: 30 minutes, until set

10. Test for doneness by inserting a knife or skewer—it should come out clean. Allow to cool completely before unmolding.

11. Serve chilled, garnished with fresh fruit, grated chocolate, or a light dusting of cinnamon.

Tips for the Best Chai Crème Caramel

• Use a fine sieve when pouring custard to ensure a smooth, silky texture.

• Be careful when handling hot caramel—pour quickly but safely.

• Chill fully for a clean unmolding and perfect custard set.

Why You’ll Love This Chai Crème Caramel Recipe

This homemade chai crème caramel is luxuriously creamy with a delicate warmth from chai spices. It’s an elegant dessert that’s surprisingly easy to make.

Chai Cheesecake Recipe

This creamy and aromatic chai cheesecake recipe combines the classic richness of cheesecake with the warm, spiced flavors of chai. Perfect for dessert lovers, it features a crunchy biscuit base, a silky spiced filling, and optional toppings like whipped cream or a sprinkle of cinnamon for a cozy, indulgent treat.

Ingredients for Chai Cheesecake

Base (choose your preferred method)

• 250 g plain sweet biscuits

• 125 g butter, melted

• Optional: seeds, nuts, or ¼–½ cup liquid chai spice mix

Or create your own biscuit base with nuts, seeds, butter, and a touch of chai spice for extra flavor. Press the mixture into the base and sides of a 20 cm springform pan.

Filling

• 375 g cream cheese, softened

• ¾ cup + 1 tablespoon extra castor sugar

• 1 tablespoon plain flour

• Pinch of salt

• 2 eggs, separated

• 1 whole egg (extra)

• 1 cup sour cream

• 2 heaped teaspoons chai spice mix

• 1 cup water

How to Make Chai Cheesecake

1. Prepare the base: Crush the biscuits and mix with melted butter and optional seeds, nuts, or liquid chai spice. Press firmly into the base and sides of a 20 cm springform pan. Chill while preparing the filling.

2. Make the chai spice liquid: In a small saucepan, boil the spice mix with 1 cup water for 5 minutes. Allow to cool slightly, then strain. You’ll use ½ cup of this liquid in the cheesecake filling.

3. Prepare the filling: Beat the cream cheese until smooth. Add sugar, flour, and salt, and mix well.

4. Combine eggs and sour cream: In a separate bowl, mix the whole egg plus the two egg yolks with the sour cream and ½ cup of the strained chai spice liquid.

5. Beat egg whites: Whip the egg whites until soft peaks form. Gradually add the extra tablespoon of sugar and continue beating until glossy.

6. Fold mixture: Gently fold the egg whites into the cream cheese mixture, then add the egg and sour cream mixture. Mix until smooth.

7. Assemble and bake: Pour the filling over the prepared base. Bake in a moderately slow oven for 1¼ to 1½ hours, until set. Allow the cheesecake to cool in the oven with the door slightly open.

8. Chill: Refrigerate until firm, at least 4 hours or overnight.

9. Serve: Optional toppings include whipped cream, a sprinkle of cinnamon, or nutmeg.

Tips for the Best Chai Cheesecake

• Beat the cream cheese until smooth for a silky filling.

• Fold egg whites gently to maintain a light, airy texture.

• Use a water bath if desired for extra creamy, crack-free cheesecake.

• Chill thoroughly for the best sliceable texture.

Why You’ll Love This Chai Cheesecake Recipe

This homemade chai cheesecake is creamy, richly spiced, and perfect for dessert lovers who enjoy a warm, aromatic twist on a classic favorite. Ideal for holidays, gatherings, or a cozy indulgence at home.