Thandai Muffins

April 8, 2019mayurisjikoni


Just before Holi, I had baked some thandai muffins to share with my neighbor. The recipe did not make it to the blog on time for Holi. I kept it in the draft file thinking that I’ll use it next year. Yeah, I know its a long time to keep it, but I’m quite good at storing stuff 🙂

When Preethi suggested a few themes for the #190, I opted for mini cakes as I knew I had the recipe ready and also because I didn’t want to make any chocolates which was the other theme I liked. I have quite a few home made chocolate recipes on my blog. Maybe when I get better ingredients and time then I wouldn’t mind trying out another chocolate. Preethi blogs at Preethi’s Cuisine. What I like about her recipes is that she’ll always try to add healthy seeds, grains to her recipes. Her last post for example Carrot Vada left me in awe. First of the colour is so beautiful and secondly she added flax seed powder and used only rice flour. I’ve not tried Vadas using only rice flour.

So coming back to the theme Mini Bakes, I thought Holi or not this recipe is going live. And anyway who says one can enjoy thandai only during  the Holi festival? Thandai powder or syrup has a cooling effect design the hot summer so with summer approaching its a good way to enjoy some thandai powder….in muffins.

I would like to take this opportunity to point out the differences between muffins and cupcakes. A glance at the table shared below is pretty self explanatory.

I find that with eggless muffins the dome shape sometimes is not prominent, whereas with egg ones mostly the dome shape is there. For both I tend to use the tip of first 10 minutes at higher temperature and then the rest of the baking time at 180°C.


Makes 12 small

1½ cup wheat flour (atta)

¾ tsp baking powder

½ tsp baking soda (soda bicarbonate)

¼ tsp salt

⅓ – ½ cup sugar

¼ cup thandai powder

4 tbsp fresh plain yogurt

1 cup  milk

⅓ cup melted butter

  1. Preheat the oven to 200°C. Line the muffin tray with muffin or cupcake liners.
  2. Sift flour, salt, baking powder and baking soda together into a bowl.
  3. Add thandai powder and mix well.
  4. In another bowl whisk sugar, milk, yogurt and butter together till its mixed well.
  5. Add the flour mixture to the liquid mixture.
  6. Mix it just enough so that the flour gets wet. Do not over mix the batter.
  7. Add about a tablespoon of the batter into the muffin liners.
  8. Put the muffin tray into the oven and bake the muffins  at 200°C for 10 minutes.
  9. Then lower the temperature to 180°C and bake further for 10 -15 minutes  or till the tops  become light golden in colour.
  10. Insert a toothpick in the middle of one muffin. If it comes out clean then the muffins are done.
  11. Remove the muffins from the oven, let them cool down on a wire rack.
  12. Enjoy thandai muffins with a cup of hot tea, coffee or even with a dollop of ice cream.



  • Do not over mix the batter, otherwise the muffins will not turn out soft.
  • Add edible dried rose petals to the batter if you want to.
  • Add more milk, tablespoon at a time if the batter appears hard.

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A little request:

If you do try this recipe then please either

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  • or tag me on Twitter as #Mayuri1962

You may want to check out the following:

Pineapple Coconut Muffins

Blog post

orange chocolate muffins

Blog post

saffron pistachio muffins

lemon poppy seed muffins

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  • Ruchisvegkitchen

    April 8, 2019 at 9:53 am

    Oh wow so flavourful.. looks super yummy. Loved the recipe

    1. mayurisjikoni

      April 15, 2019 at 11:14 am

      Thanks Ruchi.

  • Batter Up With Sujata

    April 8, 2019 at 5:30 pm

    These thandai muffin looks so beautiful and tempting. Wanted to make thandai cake on Holi but didn’t get thandai powder in my local shop this time. Now you tempted me to try it soon.

    1. mayurisjikoni

      April 15, 2019 at 11:13 am

      Thanks Sujata, making the powder at home is so easy.

  • Lata Lala

    April 9, 2019 at 12:46 pm

    Beautiful flavours of thandai used to make muffins. That sounds so delicious. Holi is unimaginable without thandai and this is such a wonderful idea to make muffins from it.

    1. mayurisjikoni

      April 15, 2019 at 11:09 am

      Thanks Lata. My neighbors loved the thandai flavor muffins. A different treat from the usual mithai.

  • poonampagar

    April 9, 2019 at 6:55 pm

    Thandai has cooling effect on the body and these thandai muffins are perfect for the Summer season. I liked your presentation di and your tip of baking the muffins at high temp for first 10 min and then lowering it. Will try this next time.

    1. mayurisjikoni

      April 15, 2019 at 11:07 am

      Thanks Poonam. The tip certainly works to get dome shaped muffins.

  • FoodTrails

    April 10, 2019 at 8:55 pm

    Same pinch Mayuriji , with a slight difference.. I too baked Thandai muffins but with chocolate in it.. Your look so delish and cute at the same time. you are right Holi or no holi, these can be enjoyed anytime with a cup of masala chai for grownups and a glass of milk for kids..

    1. mayurisjikoni

      April 21, 2019 at 2:13 am

      Yes Swati, same pinch but am glad you shared your chocolate version.

  • The Girl Next Door

    April 12, 2019 at 9:36 pm

    Oh, wow! These muffins look delectable! I love thandai, so I’m sure would love these too. 🙂 Brilliant fusion!

    1. mayurisjikoni

      April 15, 2019 at 11:03 am

      Thanks Priya, easy to make, the vanilla cupcakes you made, just replace a bit of the flour with the thandai powder.

  • Preethi Prasad

    April 14, 2019 at 7:28 am

    These thandai flavoured muffins looks awesome.Baked to perfection.These muffins are perfect for snacks to satisfy my sweet tooth sometimes.Thank you for your kind words about me and my blog. Lovely share for the theme.

    1. mayurisjikoni

      April 15, 2019 at 11:02 am

      Thanks Preethi and you’re welcome.

  • Ashima

    April 16, 2019 at 5:51 pm

    Lovely muffins! 🙂 I first saw the post on insta and really loved the idea of adding thandai powder. This is perfect fusion recipe for Holi! And also I didn’t think there was any difference between a muffin and cupcake 😮 so thank you for that distinction!

    1. mayurisjikoni

      April 18, 2019 at 12:04 pm

      Thanks Ashima and you’re welcome.

  • Priya Srinivasan

    April 16, 2019 at 6:19 pm

    Wow, thandai muffins looks gorgeous mayuri ji, what a lovely flavor to try! Would love to try this sometime, a flavorsome treat to indulge!

    1. mayurisjikoni

      April 18, 2019 at 12:03 pm

      Thanks Priya, we too loved the different taste.

  • jayashreetrao

    April 18, 2019 at 1:42 pm

    Muffin looks tasty and the thandai flavour must be nice. You have baked them perfectly.

    1. mayurisjikoni

      April 18, 2019 at 5:26 pm

      Thanks Jayashree.

  • Seema Doraiswamy Sriram

    April 19, 2019 at 1:16 pm

    Loved reading through the differences between a muffin and a cupcake, thank you for that quick reference guide. it is quite useful. Reading theough the recipe I noticed that it is a rich one and I could do that as after school snack too.

    1. mayurisjikoni

      April 20, 2019 at 10:55 am

      Thanks Seema, it is rich with spices, nuts and saffron.

  • sizzlingtastebuds

    April 24, 2019 at 8:40 am

    l keep comign to this post on IG and the vibrant colours and the flavours of thandai masala are so alluring!

    1. mayurisjikoni

      April 25, 2019 at 1:07 pm

      Thanks Kalyani.

  • Sandhya Venkatesh

    June 27, 2020 at 6:14 pm

    Tried the muffins. It turned out very soft and flavourful. A very easy and simple recipe.

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