Description
These Vanilla Chai Muffins are cozy, spiced, and perfect for breakfast or brunch. Infused with warm chai spices and topped with a buttery crumble and sweet chai glaze, they’re the ultimate treat for chilly mornings.
Ingredients
- Muffins:
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla bean paste or vanilla extract
- 2 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon baking soda
- 1 cup chai latte concentrate
- Crumble Topping:
- 5 tablespoons salted butter, cold
- 3/4 cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- Icing:
- 1 cup powdered sugar
- 3 tablespoons chai latte concentrate
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 425°F (218°C) and line muffin tin with paper liners. Optionally, add a teaspoon of dry rice to each muffin cup before placing the liners to reduce grease.
- In a stand mixer or large bowl, cream together butter, vegetable oil, granulated sugar, and brown sugar until smooth.
- Add eggs one at a time, mixing just until incorporated, then mix in vanilla bean paste.
- In a separate bowl, whisk together flour, baking powder, cinnamon, cardamom, nutmeg, ginger, salt, cloves, black pepper, and baking soda.
- Add the dry ingredients to the wet mixture in batches, alternating with chai latte concentrate, mixing until fully combined.
- Cover the bowl and let the batter rest for 15 minutes to allow gluten to develop.
- Meanwhile, make the crumble topping: cut cold butter into brown sugar, flour, and cinnamon using a fork or pastry cutter until crumbs form.
- Spoon about 3 tablespoons of batter into each muffin liner, then top each with about 1 tablespoon of the crumble mixture.
- Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F and bake for an additional 12–15 minutes, until golden and a toothpick comes out clean.
- Cool muffins on a wire rack.
- Make icing by whisking together powdered sugar, chai concentrate, and cinnamon until smooth. Drizzle over cooled muffins before serving.
Notes
- Use high-quality chai concentrate for the best flavor.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- The resting period helps create a taller, more bakery-style muffin.
- You can swap vanilla bean paste with regular vanilla extract if needed.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
