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Moist Vanilla Chai Spiced Muffins with Brown Butter Glaze

A stack of three moist Vanilla Chai Muffins topped with a thick white glaze, sitting on a white plate.
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Bake moist, flavorful muffins featuring warm chai spices and a sweet vanilla brown butter glaze.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup milk (whole or 2%)
  • 1/2 cup plain yogurt or sour cream
  • 1/4 cup melted unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 cup strong brewed chai concentrate or 1 tablespoon chai spice blend mixed with 2 tablespoons hot water
  • For the Glaze: 1/2 cup powdered sugar
  • 2 tablespoons unsalted butter, browned
  • 1 teaspoon vanilla extract
  • 1-2 teaspoons milk or water

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, nutmeg, and salt.
  3. In a separate medium bowl, whisk the egg, milk, yogurt, melted butter, vanilla extract, and the chai concentrate or spice mixture until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine for moist muffins.
  5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  8. To make the glaze: Brown the 2 tablespoons of butter in a small saucepan over medium heat until it smells nutty and has brown specks. Remove from heat and let cool slightly.
  9. Whisk the powdered sugar, cooled brown butter, vanilla extract, and 1 teaspoon of milk together until smooth. Add the remaining milk if the glaze is too thick.
  10. Drizzle the glaze over the cooled muffins. Let the glaze set before serving.

Notes

  • For a stronger chai flavor, use a high-quality chai concentrate instead of dry spices.
  • To make a streusel topping, combine 1/4 cup flour, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, and 1 tablespoon cold butter; sprinkle over the batter before baking.
  • These muffins are best enjoyed the day they are made, served slightly warm with coffee or tea.
  • Using yogurt or sour cream helps keep the crumb moist.

Nutrition

Find it online: https://magazinemeal.com/vanilla-chai-muffins-recipe-moist-spiced/