Description
These mini chai muffins offer a delightful blend of warm, aromatic spices in a tender, moist crumb. Each bite delivers the comforting notes of cinnamon, ginger, cardamom, and cloves. They are elegantly finished with a smooth, sweet vanilla bean glaze, featuring visible specks of vanilla that add both visual appeal and a rich, fragrant sweetness. Baked to a golden perfection, these small treats are ideal for a sophisticated breakfast, a light dessert, or an afternoon tea accompaniment.
Ingredients
- For the Mini Chai Muffins:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 1 large egg
- ¾ cup buttermilk
- ¼ cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- For the Vanilla Bean Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- ½ teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
Instructions
- Preheat your oven to 375°F (190°C). Line a 24-cup mini muffin tin with paper liners or grease thoroughly.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg until well combined.
- In a separate medium bowl, whisk together the egg, buttermilk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
- Divide the batter evenly among the prepared mini muffin cups, filling each about two-thirds full.
- Bake for 12-15 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- While the muffins cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk or cream, and vanilla bean paste until smooth. If the glaze is too thick, add more milk or cream, a tiny bit at a time, until it reaches a pourable but not watery consistency.
- Once the muffins are completely cool, drizzle or spoon the vanilla bean glaze over the tops. Allow the glaze to set before serving.
Notes
Do not overmix the muffin batter; overmixing can lead to tough muffins.
Ensure muffins are completely cool before glazing to prevent the glaze from melting and running off.
Adjust the consistency of the glaze by adding more powdered sugar for a thicker glaze or more milk for a thinner one.
Store leftover muffins in an airtight container at room temperature for up to 3 days.
For an extra layer of flavor, steep a chai tea bag in the buttermilk for 15 minutes before mixing with other wet ingredients.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
Nutrition
- Calories: 120
- Fat: 3g
- Carbohydrates: 22g
- Protein: 2g