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Sunday, May 9, 2010

Sweet Melissa Sundays: Sweet Chai Muffins

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I don't normally drastically alter a recipe, especially not the first time I'm using it. Sometimes I'll make fairly minor substitutions or combine parts from different recipes, but I don't generally change a recipe all that much the first time around. This weekend for Sweet Melissa Sundays, however, I seem to have changed that a little bit.. partially on purpose and partially by accident. Chaya of Sweet & Savory, our host this week, chose Orange Blueberry Muffins with Pecan Crumble from the Sweet Melissa book. While I am an enormous blueberry fan (there was a long period of time where I literally ate them every single day), the fiance is not, and on top of that, I didn't have enough time to go get blueberries. Plus, neither of us are really in to Orange in our sweets. But I really wanted to make more of Melissa's muffins! We loveddd the Pear Cranberry Muffins with Gingersnap Crumble, and unfortunately I didn't have a chance to make either the Fresh Peach Muffins or the Carmalized Onion, Sage, and Chedder Muffin when they came up (both of which I had really wanted to make!).

Rather than forgo SMS this week, I changed up the recipe a bit so that it was something I already had all the ingredients for and that the fiance would enjoy. I started with Melissa's Sweet Muffin base recipe (p.5-6). After reading everyone's notes on the SMS site, I heeded their advice and cut back on the dry ingredients and upped the liquid a wee bit. I halved the recipe, so I used 1 1/4 C Flour and 1/4 C heavy cream and 1/4 C milk. Also, I added 3 Tablespoons of Big Train Vanilla Chai:
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I had planned on making the Pecan Crumble (everyone on the boards raved about them!). But it turns out I had used all of my pecans up and had none left. So, I just went with a cinnamon+brown sugar+granulated sugar topping.

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The end result was great. A nice light breakfast muffin. The chai flavor was subtle but there - the spice was not overpowering at all. Cinnamon-sugar sprinkled on top added a nice crunch. And I think the more liquid, less flour change to the recipe was necessary. These muffins came out a little crumbly, but not too heavy or dry. This recipe is definitely a keeper.

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Check out Chaya's blog for the recipe for Orange Blueberry Muffins with Pecan Crumble! And see the SMS blogroll to see how the recipe came out for everyone else (maybe theirs actually had orange, blueberry, and pecan like it was supposed to!).

21 comments:

Cristine said...

Great adaptation! Looks delicious!

Ingrid said...

Since I started blogging I've been meaning to try baking with chai but I still haven't gotten around to it. :( Your muffin adaptation sounds good.
~ingrid

Leslie said...

I bet these were wonderful as chai muffins! That's one of my favorite flavor combinations.

Julie said...

Love the changes to these muffins. I've never baked with chai. You've inspired me to try it.

The Bahens said...

They sounds amazing! Great job!

Tracey said...

I'm glad you still baked this week, even if you did have to change things up a bit :) I definitely think this recipe benefits from less flour/more liquid so I'm with you for sure. Your muffins look great - sounds like they were a hit!

madebytraytray said...

Great idea using chai in baked goods. Your muffins look delicious! I love how versatile this recipe is.

Candy Girl said...

Great substitution! I would love to try the chai!

Sweet and Savory said...

I love what you did with the muffin. It sounds great and looks delectable.

I am in awe at how people can take the same recipe and change it around, as you did.

Thanks for baking with me.

Jaime said...

great adaptation! i would have done the same w/the crumble anyway b/c i don't like nuts =P

smalltownoven said...

These look delicious! I love crunchy toppings on my muffins. And chai's an absolute favorite of mine especially for a wake-up drink.

Tiff said...

I love your changes. They look delicious and chai is so yummy!

Lucie said...

Love that topping!

Rachel Lynn said...

I LOVE chai! I have to try this one!

hotovenwarmheart said...

Hi Stephanie!

What a fabulous idea to make chai muffins! They are a breakfast treat after all. I made chai cupcakes with a honey ginger glaze and brown sugar buttercream frosting (from Sky High) last April for my sister's b-day, and people loved the concept of chai spices in a baked good. I admire your adventurous spirit to take the recipe and adapt it to fit your taste/needs, while also utilizing the advice of the other bakers. I'm glad your finished product was a success :) I took some major creative license this week too, going with a completely different blueberry muffin base (I thought the peach version was dense/heavy like some other reviewers). I still topped them with the pecan crumble- which I definitely recommend trying in the future!

Have a great week! Hope to hear from you soon!

<3,
Joy
http://hotovenwarmheart.wordpress.com/

Nina said...

YUM. CHAI.

Looks great Stephanie!

Tessa said...

I love chai tea, but have never used it in baking. These look delicious! Thanks for the idea for a new adaptation to the recipe.

precious said...

You did a great job on this! I like the combination!
hope chest

Natalie... said...

Oooh these cuppiecakes sure sound nummy!! Yumm!!

Baking is my Zen...sweet nibbles for the soul said...

Cute muffins...looks delish!

Carmen

Eliana said...

Way to go on the change. They sound like they turned out delicious.

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