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Vanilla Chai Muffins

A stack of three golden brown Vanilla Chai Muffins dusted generously with white powdered sugar on a light plate.
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Bake moist muffins featuring the warm, aromatic blend of chai spices balanced with sweet vanilla flavor.

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
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup strong brewed chai tea, cooled
  • Optional: 1/2 cup powdered sugar for glaze
  • Optional: 1 teaspoon vanilla extract for glaze

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees 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, salt, cinnamon, cardamom, ginger, and cloves.
  3. In a separate medium bowl, whisk together the melted butter, eggs, vanilla extract, buttermilk, and cooled chai tea 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 acceptable 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 pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. If making the glaze, whisk the powdered sugar and vanilla extract together in a small bowl. Add a few drops of water or milk until you reach a drizzling consistency. Drizzle over cooled muffins.

Notes

  • For a stronger chai flavor, steep two chai tea bags in 1/4 cup of hot water for 10 minutes, then cool before using.
  • Buttermilk helps create a tender crumb; substitute with regular milk mixed with 1/2 teaspoon of lemon juice if needed.
  • Store leftover muffins in an airtight container at room temperature for up to three days.

Nutrition

Find it online: https://cookifyme.com/vanilla-chai-muffins-recipe/