Go Back
+ servings
Sugar and Soul Logo

Vanilla Chai Muffins


Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 18 muffins
Close up of vanilla chai muffins on a copper wire rack.

These Vanilla Chai Muffins are the essence of a cozy breakfast. Made with chai, cinnamon, brown sugar, a crunchy topping, and a sweet glaze, they're absolutely delicious!

Ingredients  

Muffins

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 the oven to 425°F and line a muffin tin with baking cups. Add a teaspoon of rice to the bottom of the muffin tins before adding the liners if you'd like to prevent greasy bottoms.
  • 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.
  • Add the 2 large eggs one at a time, beating after each addition just until incorporated.
  • Add in 1 tablespoon vanilla bean paste and mix until combined.
  • 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.
  • Add the flour mix to the sugar mixture, alternating with 1 cup chai latte concentrate and mixing until fully combined.
  • Cover the bowl with a kitchen cloth and rest for 15 minutes to allow the gluten to develop.
  • While the batter rests, cut together the 5 tablespoons 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.
  • Add about 3 tablespoons of batter to each liner.
  • Sprinkle about a tablespoon of crumble on top of the batter in each muffin.
  • Bake muffins for 5 minutes at 425°F, then reduce the oven temperature to 350°F and bake for 15 minutes until golden brown.
  • Remove the muffins from the pan and allow to cool on a cooling rack.
  • Once cooled, whisk together 1 cup powdered sugar, 3 tablespoons chai latte concentrate, and ½ teaspoon ground cinnamon until smooth and drizzle over the top of the muffins.

Notes

Adapted from My Baking Addiction.

Nutrition

Calories: 239kcal | Carbohydrates: 43g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 118mg | Potassium: 89mg | Fiber: 1g | Sugar: 27g | Vitamin A: 216IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg

Find it online: www.sugarandsoul.co/vanilla-chai-crumble-muffins/