Vanilla Chai Muffins

Preheat oven to 375°F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray. Whisk together flours, brown sugar, baking powder, baking soda, and salt in a large bowl. Cut open tea bags and whisk into flour mixture; make a well in the center of the mixture.

Combine buttermilk, melted butter, vanilla, and egg in a medium bowl; add to flour mixture and stir just until combined. Fill each baking cup 3/4 full of batter and sprinkle each with 1/4 teaspoon turbinado sugar.

Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve warm or cool completely.

Store muffins in an airtight container at room temperature up to 2 days.