These make ahead Warm Chai Pancake Muffins from Taryn of Joy Filled Eats are melt in your mouth yummy! Using our new Dandelion Red Chai, she created this easy and delicious muffin recipe that has a rich and roasted earthy depth of flavor from a classic group of stimulating spices that you find in our Dandelion Red Chai. These muffins will cloak you in cinnamon-y warmth and make you start your day off with a smile.


Batter Ingredients:

  • 4 eggs
  • 1 cup cottage cheese (4% fat works best)
  • 4 oz cream cheese, softened
  • 1 cup gluten free flour (or equal parts almond flour, coconut flour, and ground golden flax)
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/3 cup sugar or non-caloric sweetener
  • 1 oz strong Teeccino Dandelion Red Chai Tea ***

Glaze Ingredients:

  • 2/3 cup sugar or non-caloric sweetener, finely ground
  • 1 tbsp melted butter
  • 1 oz strong Teeccino Dandelion Red Chai Tea ***


  1. Preheat oven to 350. Put paper liners into 18 holes of 2 regular sized muffin tins and spray with cooking spray.
  2. Put the cottage cheese in the food processor or blender and blend until smooth. Add the cream cheese and process until smooth. Add the other ingredients and pulse until they are thoroughly incorporated.
  3. Divide the batter between the prepared muffin tins. Bake for 22-24 minutes until they are no longer jiggly and are golden brown around the edges. Let cool. The muffins will sink a little making an indent to hold the glaze.
  4. To prepare the glaze stir together the ingredients. Divide the glaze between the cooled muffins. Store in the fridge.
  5. You can eat these cold or at room temperature but I prefer to microwave them for 20-30 seconds so the glaze melts and drips down the sides. It reminds me of pancake syrup on hot pancakes.

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