Photo of Chai muffins by WW

Chai muffins

Points® value
Total Time
30 min
10 min
20 min
Baking a big batch of muffins in one go means you can eat what you want and freeze the rest – they’ll keep in the freezer for up to two months!


Skimmed Milk

150 ml

Tea, All Types

2 bag(s), Chai

Egg, whole, raw

2 medium, raw

Caster Sugar

100 g

Apple sauce

200 g

Vegetable Oil

70 ml

White Self Raising Flour

275 g


3 tablespoon(s), level


  1. Preheat oven to 200°C, fan 180°C, gas mark 6. Line a 12-case muffin tin with paper cases.
  2. Place the milk and the chai tea bags in a small saucepan on a medium heat. Gently bring to a simmer then remove from the heat and set aside.
  3. In a medium mixing bowl, beat together the eggs, sugar, apple sauce and vegetable oil with a balloon whisk. Add the flour and mix together until just combined.
  4. Squeeze out as much liquid from the tea bags as possible then gradually mix in the flavoured milk, a little at a time, until fully combined. Divide the mixture between the muffin cases and bake in the preheated oven for 20 minutes, until golden and risen.
  5. Remove from the oven and glaze with the honey while still warm. After 5 minutes, remove the muffins from the tin and leave them to cool completely on a wire rack.