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5 from 3 votes

Warm Chai Pancake Muffins

Warm Chai Pancake Muffins are a delicious make ahead and freezable breakfast!
Prep Time20 mins
Cook Time22 mins
Total Time42 mins
Course: Breakfast
Cuisine: American
Servings: 18 muffins
Calories: 86kcal
Author: Taryn


Batter Ingredients:

Glaze Ingredients:


  • Preheat oven to 350. Put paper liners into 18 holes of 2 regular sized muffin tins and spray with cooking spray.
  • 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.
  • 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.
  • To prepare the glaze stir together the ingredients. Divide the glaze between the cooled muffins. Store in the fridge.
  • 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.


*** To brew the tea simply combine 1 tea bag with 2 oz boiling water and steep for 5 minutes. You will use half in the batter and half in the glaze.
Notes on Sweeteners: 
I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

To sub in Swerve use 1.5 to 2 times the amount of sweetener called for. 
To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
Substitutions will work in most recipes. They may not work in candies, such as caramel.


Serving: 1muffin | Calories: 86kcal | Carbohydrates: 3g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 87mg | Potassium: 62mg | Fiber: 1g | Sugar: 0g | Vitamin A: 175IU | Calcium: 43mg | Iron: 0.4mg