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Vanilla Chai Spice Muffins Recipe

Vanilla Chai Spice Muffins Recipe
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★★★★★

5.2 from 11 reviews

These Vanilla Chai Spice Muffins blend warm chai spices with a moist vanilla muffin base, topped with a delightful cinnamon brown sugar crumb and a smooth vanilla glaze. Perfect for breakfast or an afternoon treat, these muffins bring cozy, aromatic flavors in every bite.

Ingredients

Scale

Muffin Batter

  • 2 cups all purpose flour (240g)
  • 1/2 cup granulated sugar (100g)
  • 2 tsp baking powder (8g)
  • 1 tsp kosher salt (2.5g)
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 2 large eggs (room temperature)
  • 1/4 cup vegetable or canola oil
  • 1/2 cup whole milk
  • 2 tsp vanilla extract

Crumb Topping

  • 1/2 cup all purpose flour (60g)
  • 1/4 cup light brown sugar (45g)
  • 1/2 tsp ground cinnamon
  • 1/4 cup unsalted butter (56g), cold and cubed
  • 1/2 tsp kosher salt

Vanilla Glaze

  • 1 cup powdered sugar
  • 2 tbsp whole milk
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven: Set your oven to 350℉ (175℃) and prepare a muffin tin by spraying with non-stick cooking spray and placing muffin liners into each cup.
  2. Mix wet ingredients: In a large bowl, whisk together the eggs, vegetable oil, whole milk, granulated sugar, and vanilla extract until smooth and combined.
  3. Add dry ingredients to batter: Sift the all purpose flour, baking powder, kosher salt, and chai spices (cinnamon, cardamom, ginger, allspice, cloves, nutmeg) into the wet ingredients. Gently whisk until just combined, being careful not to overmix to keep muffins tender.
  4. Prepare crumb topping: In a medium bowl, combine flour, light brown sugar, ground cinnamon, cold cubed unsalted butter, and kosher salt. Using your fingers or a pastry cutter, pinch and mix until the mixture resembles coarse crumbs that hold together when squeezed.
  5. Fill muffin cups: Spoon the muffin batter evenly into each muffin cup, filling them approximately two-thirds full.
  6. Add crumb topping: Generously sprinkle a spoonful of the crumb topping over each muffin, pressing lightly so it adheres.
  7. Bake the muffins: Place the muffin tin in the preheated oven and bake for about 20 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
  8. Make the glaze: In a small bowl, whisk together powdered sugar, vanilla extract, whole milk, and a pinch of salt until smooth and pourable.
  9. Glaze the muffins: After letting the muffins cool slightly in the tin for about 5 minutes, transfer them to a wire rack and drizzle the vanilla glaze evenly over the tops.

Notes

  • Ensure eggs are at room temperature for better mixing and texture.
  • Do not overmix the batter to keep muffins tender and moist.
  • Use cold butter for the crumb topping to achieve a crumbly texture.
  • Can substitute whole milk with buttermilk for a tangier flavor.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Adjust the amount of glaze to your preference for sweetness.

Nutrition

Keywords: Vanilla Chai Muffins, Chai Spice, Muffins recipe, Spiced muffins, Breakfast muffins, Vanilla glaze, Crumb topping

Find it online: https://cookwithlea.com/vanilla-chai-spice-muffins-recipe/