Description
These Vanilla Chai Muffins offer a cozy and flavorful start to your day. Infused with warming chai spices like cinnamon, cardamom, nutmeg, and ginger, and topped with a crunchy crumble and a sweet chai-spiced glaze, these American-style breakfast muffins deliver a delightful balance of spice and sweetness in every bite.
Ingredients
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
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 425°F (218°C) and line a muffin tin with baking cups. Optionally, add a teaspoon of rice to the bottom of each muffin cup before placing liners to prevent greasy bottoms.
- Cream Butter, Oil and Sugars: In a stand mixer or large bowl, cream together ¼ cup unsalted butter, ¼ cup vegetable oil, ½ cup granulated sugar, and ½ cup light brown sugar until smooth and well combined.
- Add Eggs and Vanilla: Add 2 large eggs one at a time, beating after each addition just until incorporated. Then mix in 1 tablespoon vanilla bean paste until evenly combined.
- Mix Dry Ingredients: In a separate bowl, whisk together 2⅔ cups all-purpose flour, 1½ teaspoons baking powder, 2 teaspoons ground cinnamon, 1 teaspoon ground cardamom, ½ teaspoon ground ginger, ¾ teaspoon ground nutmeg, ½ teaspoon salt, ¼ teaspoon ground cloves, ¼ teaspoon ground black pepper, and ¼ teaspoon baking soda until mixed thoroughly.
- Combine Wet and Dry Ingredients: Add the flour mixture to the sugar mixture alternately with 1 cup chai latte concentrate, mixing each addition until fully combined.
- Rest Batter: Cover the bowl with a kitchen cloth and let the batter rest for 15 minutes to allow gluten to develop for better texture.
- Prepare Crumble Topping: While the batter rests, cut together 5 tablespoons cold salted butter, ¾ cup light brown sugar, 2 tablespoons all-purpose flour, and 1 teaspoon ground cinnamon in a medium bowl until a crumble forms.
- Fill Muffin Liners: Spoon about 3 tablespoons of batter into each muffin liner in the prepared tin.
- Add Crumble Topping: Sprinkle about a tablespoon of the crumble topping over each muffin’s batter.
- Bake Muffins: Bake the muffins at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue to bake for 15 minutes, or until muffins are golden brown and a toothpick inserted comes out clean.
- Cool Muffins: Remove muffins from the oven and let them cool on a wire rack.
- Make Icing and Drizzle: Whisk together 1 cup powdered sugar, 3 tablespoons chai latte concentrate, and ½ teaspoon ground cinnamon until smooth and drizzle over cooled muffins for a sweet finishing touch.
Notes
- Using rice at the bottom of muffin tins before liners helps prevent greasy bottoms.
- Resting the batter for 15 minutes improves muffin texture by allowing gluten to develop.
- Cold butter is essential for the crumble topping to achieve the right texture when cut together.
- If vanilla bean paste is unavailable, vanilla extract can be used as a substitute.
- Chai latte concentrate can be homemade or store-bought; it provides the signature chai flavor.
- Muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
