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Thandai Muffins baked with thandai spice mixture make a delicious treat for the Holi Party. Both kids and adults love them along with chilled thandai drink.
5 from 2 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert, festival recipe, Tea Time
Cuisine fusion
Servings 12 small muffins


  • cup wheat flour
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ⅓ - ½ cup sugar
  • ¼ cup thandai powder
  • ¼ cup plain yogurt thick
  • 1 cup milk
  • cup butter melted


  • Preheat the oven to 200°C. Line the muffin tray with muffin or cupcake liners.
  • Sift flour, salt, baking powder and baking soda together into a bowl.
  • Add thandai powder and mix well.
  • In another bowl whisk sugar, milk, yogurt and butter together till its mixed well.
  • Add the flour mixture to the liquid mixture.
  • Mix it just enough so that the flour gets wet. Do not over mix the batter.
  • Add about a tablespoon of the batter into the muffin liners.
  • Put the muffin tray into the oven and bake the muffins  at 200°C for 10 minutes.
  • Then lower the temperature to 180°C and bake further for 10 -15 minutes  or till the tops  become light golden in colour.
  • Insert a toothpick in the middle of one muffin. If it comes out clean then the muffins are done.
  • Remove the muffins from the oven, let them cool down on a wire rack.
  • 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.
  • Add sugar according to your taste.
  • This recipe makes 8 medium muffins.
Keyword eggless thandai muffins, thandai muffins