These Vanilla Chai Spice Muffins with a simple glaze have a delicious mixture of spices that are reminiscent of chai lattes. Baked with a simple crumble on top, then drizzled with a sweet glaze made of powdered sugar and a little vanilla. It's a fun way to spice up a classic vanilla muffin.
Ingredients
For the vanilla chai spice muffin batter:
- All purpose flour: standard baking flour.
- Granulated sugar: for the sweetness.
- Dark brown sugar: also for sweetness – specifically dark brown sugar so that it adds the extra molasses-y flavor that pairs nicely with the chai spice.
- Baking powder & baking soda: leavening agents
- Spices: a combination of cinnamon, cardamom, ginger, allspice, cloves, and nutmeg make up a perfect chai flavor.
- Kosher salt: to bring out all the flavors and balance the sweetness.
- Eggs: to bind and give moisture.
- Butter: for richness, flavor, and moisture.
- Greek yogurt: mostly for texture.
- Whole milk: add more moisture.
- Vanilla extract: a must in baking for flavor; vanilla bean paste can also be used.
For the crumb topping:
- All purpose flour: standard baking flour.
- Dark brown sugar: to sweeten the crumb.
- Cinnamon: round out the warm spice flavors further.
- Butter: to bind the crumb mixture together.
- Kosher salt: to balance out the sweetness.
For the glaze:
- Powdered sugar: also known as icing sugar is the base
- Whole milk: to thin the icing out just enough so you can drizzle it.
- Vanilla extract: to flavor the icing.
How to make vanilla chai spice muffins
1. Make the batter. In a large bowl whisk together the wet ingredients (eggs, unsalted melted butter, whole milk, Greek yogurt, vanilla, granulated sugar, and dark brown sugar). On top of the wet ingredients add the dry (AP flour, baking powder, baking soda, salt, and all the spices) and whisk to combine.
2. Make the crumb topping. In a small bowl, combine the flour, brown sugar, cinnamon, butter and salt. Pinch the ingredients together with your fingers until everything is moistened by the butter and able to stick together.
3. Assemble & Bake. Pour the batter into the cups of a prepared muffin tin, leaving just a hint of space at the top. Sprinkle the crumb topping over top of the batter. Bake at 350°F for 12-15 minutes until a cake tester comes out clean.
4. Make the glaze. In a small bowl, mix together the powdered sugar, vanilla, whole milk, and salt until you get a smooth consistency. Drizzle over the freshly baked muffins.
Tips and tricks
- To tell if the muffins are cooked through, insert a cake tester or toothpick into the center of one. If any batter comes out, it’s not ready. If just a few crumbs come out, it’s ready.
- If you can’t find any of the spices needed for chai spice, you can substitute pumpkin spice mix in a pinch.
- Don’t over mix your batter, it can lead to dense and tough muffins.
- Baking with room temperature ingredients is preferred because it helps ensure they mix together fully, but I don’t find that it’s crucial for things like muffins.
- If you want the most accurate result when baking, I recommend using a kitchen scale.
- Keep an oven thermometer in your oven to make sure it's at the temperature it says it is.
Storage
- Store any leftover muffins in an airtight container at room temperature for 2 days, or in the fridge for up to 5.
FAQs
Because they need to be mixed with the wet ingredients to properly dissolve and incorporate evenly into the batter.
Chai is a spiced tea that originated in India and is made with black tea, milk, and spices. More information on it here.
Sure! If you do, I’d recommend a light sprinkling of turbinado sugar (raw sugar) on top to give them a little crunch.
I haven’t tried it that way, I more emulate the spice flavor with ground spices. If you want to take it up a notch, you could steep some chai tea in the whole milk. However, I wouldn’t replace or remove the spices.
Did you make this recipe? Leave a rating and review below and tag me on social!
📖 Recipe
Vanilla Chai Spice Muffins
Ingredients
For the muffin batter:
- 2 large eggs room temp
- ½ cup unsalted butter melted and cooled
- ½ cup whole milk
- ¼ cup full fat plain Greek yogurt
- 2 teaspoon vanilla extract
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 tsp baking soda
- 2 teaspoon kosher salt
- 3 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
For the crumb topping:
- ½ cup all purpose flour
- ¼ cup dark brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter cold
- ½ teaspoon kosher salt
For the glaze:
- 1 cup powdered sugar
- 2 tablespoon whole milk
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350℉.
- Make the batter. In a large bowl whisk together the wet ingredients (eggs, unsalted melted butter, whole milk, Greek yogurt, vanilla, granulated sugar, and dark brown sugar). On top of the wet ingredients add the dry (AP flour, baking powder, baking soda, salt, and all the spices) and whisk to combine.
- Make the crumb topping. In a small bowl, combine the flour, brown sugar, cinnamon, butter and salt. Pinch the ingredients together with your fingers until everything is moistened by the butter and able to stick together.
- Assemble & Bake. Pour the batter into the cups of a prepared muffin tin, leaving just a hint of space at the top. Sprinkle the crumb topping over top of the batter. Bake at 350°F for 12-15 minutes until a cake tester comes out clean.
- Make the glaze. In a small bowl, mix together the powdered sugar, vanilla, whole milk, and salt until you get a smooth consistency. Drizzle over the freshly baked muffins.
Rhoda says
I have been drinking chai tea for more than 20 years. I am always excited to see/eat/bake anything chai. I bought fresh spices because I just knew this muffin was going to be special. I was disappointed (1) in the flavorless muffin and (2) the crumb topping that was too salty.
Haley says
Sorry to hear that, Rhonda. Perhaps you like your chai flavor stronger than I do.
Jon says
I bake all the time. First the instructions aren’t great. Do I use cold butter cut up. Soften butter. Melted butter ? Seeing my batter was glue and I followed everything to a T. Checked it Three times. I bake monthly. I shouldn’t have let this recipe even go as far as I did. And I’ve never left a bad review on anything I baked my whole life.
Haley says
Sorry to hear it didn't work out for you. The butter is only for the topping and should be cold, I'll make that note and look back at the instructions to make sure it's clear.