Vanilla Chai Muffins

Vanilla Chai Muffins are a warm and cozy twist on your classic breakfast treat. Infused with fragrant chai spices, topped with a buttery brown sugar crumble, and finished with a sweet chai glaze, these muffins are full of comforting flavor in every bite. They’re perfect for fall mornings, afternoon coffee breaks, or whenever you’re craving something spiced and sweet.

Why You’ll Love This Recipe

• Loaded with chai flavor: These muffins capture the rich and spicy notes of a chai latte in muffin form.

• Cozy texture: Soft, moist interiors with a crunchy crumble topping.

• Perfect for breakfast or dessert: Sweet but not overly so, and satisfying without being heavy.

• Easy to make: Simple ingredients and minimal prep time.

• Great for sharing: Makes a batch of 18 muffins—perfect for gatherings or freezing for later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Muffins:

• ¼ cup unsalted butter, softened

• ¼ cup vegetable oil

• ½ cup granulated sugar

• ½ cup light brown sugar, packed

• 2 large eggs

• 1 tablespoon vanilla bean paste or extract

• 2⅔ cups all-purpose flour

• 1½ teaspoons baking powder

• 2 teaspoons ground cinnamon

• 1 teaspoon ground cardamom

• ¾ teaspoon ground nutmeg

• ½ teaspoon ground ginger

• ½ teaspoon salt

• ¼ teaspoon ground cloves

• ¼ teaspoon ground black pepper

• ¼ teaspoon baking soda

• 1 cup chai latte concentrate

Crumble Topping:

• 5 tablespoons salted butter, cold

• ¾ cup light brown sugar, packed

• 2 tablespoons all-purpose flour

• 1 teaspoon ground cinnamon

Icing:

• 1 cup powdered sugar

• 3 tablespoons chai latte concentrate

• ½ teaspoon ground cinnamon

Directions

1. Preheat the oven to 425°F. Line a muffin tin with paper liners. Optional: place a teaspoon of uncooked rice under each liner to prevent greasy bottoms.

2. In a large bowl or stand mixer, cream together the butter, oil, granulated sugar, and brown sugar until smooth.

3. Add eggs one at a time, beating until just incorporated. Mix in the vanilla.

4. In a separate bowl, whisk together the flour, baking powder, cinnamon, cardamom, nutmeg, ginger, salt, cloves, black pepper, and baking soda.

5. Add the dry ingredients to the wet mixture, alternating with the chai concentrate. Mix until fully combined.

6. Cover the batter and let it rest for 15 minutes.

7. Meanwhile, make the crumble topping by cutting the butter into the brown sugar, flour, and cinnamon until a crumbly texture forms.

8. Spoon about 3 tablespoons of batter into each muffin cup. Top each with about 1 tablespoon of crumble.

9. Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F and continue baking for 15 minutes or until golden brown.

10. Let muffins cool on a wire rack.

11. Once cooled, whisk together the powdered sugar, chai latte concentrate, and cinnamon until smooth. Drizzle over muffins.

Servings and timing

Yield: 18 muffins
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes

Variations

• Gluten-free: Substitute with a 1:1 gluten-free flour blend.

• Dairy-free: Use plant-based butter and a non-dairy chai concentrate.

• Extra spice: Add more cardamom or a dash of allspice for bolder flavor.

• Chai mix: Use homemade chai spice mix if you don’t have a concentrate.

• Mini muffins: Use a mini muffin tin and reduce bake time by 3–5 minutes.

Storage/Reheating

To store: Keep muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
To freeze: Freeze unglazed muffins in an airtight bag or container for up to 3 months. Thaw and glaze before serving.
To reheat: Warm in the microwave for 10–15 seconds or in the oven at 300°F for 5 minutes.

FAQs

What is chai latte concentrate?

It’s a strong, spiced tea blend typically used for making chai lattes. You can find it in the tea or coffee section of most grocery stores.

Can I use homemade chai instead of concentrate?

Yes, just make sure it’s well-spiced and slightly sweetened for the best flavor impact.

Do I have to use both butter and oil?

Using both gives the muffins a balance of richness (butter) and moisture (oil), but you can use all of one or the other in a pinch.

Why rest the batter before baking?

Resting allows the flour to hydrate and results in a better texture and more domed muffin tops.

Can I skip the crumble topping?

You can, but the topping adds a delightful crunch and sweet contrast to the spiced muffin.

What if I don’t have vanilla bean paste?

Vanilla extract works perfectly—just use the same amount.

Can I substitute the chai concentrate with brewed tea?

You can, but the flavor may not be as rich. If using tea, consider adding a chai spice blend to the dry ingredients.

Can I make these into a loaf?

Yes. Pour the batter into a greased loaf pan and bake at 350°F for 45–55 minutes or until a toothpick comes out clean.

How do I get the glaze to set?

Let the muffins cool completely before drizzling the glaze, and allow it to dry for 10–15 minutes.

Are these muffins overly sweet?

No, they’re lightly sweet with a spiced depth, and the glaze adds just the right touch of sweetness.

Conclusion

Vanilla Chai Muffins are the perfect way to bring a bit of cozy into your kitchen any time of year. Whether you’re enjoying them with a morning coffee or as a sweet snack in the afternoon, these spiced, glazed treats offer the warmth and flavor of your favorite chai latte in muffin form. Make a batch today and enjoy the comfort of chai in every bite.