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If you haven’t realized it yet – I kind of have a thing for chai spices. From teas and lattes to cookies, it’s my flavor of choice during the cold winter months. There’s just something about that combination of rich, aromatic spices that warms me up and calms me down.

I’ve also been on a muffin kick lately – several of which have been epic disasters which is why they haven’t graced the pages of MBA. One recipe didn’t rise, another sunk and one seemed to implode – meaning none of them were even remotely photogenic. However, this weekend I thought I’d combine two of my favorite things into one incredibly delicious recipe – Chai Spiced Glazed Doughnut Muffins.

I used the base from my Glazed Doughnut Muffins, but this time I infused the batter with chai spices. The intoxicating aroma of the baking muffins immediately made me fall head over heels for this recipe. The beautifully domed tops were just begging to take a double dip in a sweet, spicy glaze.

Whether you’re craving a muffin, glazed doughnut or Starbuck’s Chai Tea Latte, I’m pretty sure I’ve got ya covered with these Chai Spiced Glazed Doughnut Muffins.

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Chai Spiced Glazed Doughnut Muffins

By: Jamie
4.33 from 31 ratings
Prep: 15 minutes
Cook: 17 minutes
Total: 32 minutes
Servings: 12


For the Muffins

  • ¼ cup butter
  • ¼ cup vegetable oil
  • ½ cup granulated sugar
  • cup light brown sugar
  • 2 large eggs
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground allspice
  • ¼ teaspoon finely ground black pepper
  • ¾ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 ⅔ cups all-purpose flour
  • 1 cup milk

For the Glaze

  • 3 tablespoons butter; melted
  • 1 cup confectioners’ sugar; sifted
  • ¼ teaspoon cinnamon
  • teaspoon ground ginger
  • teaspoon ground cardamom
  • teaspoon ground allspice
  • ¾ teaspoon pure vanilla extract
  • 1 tablespoon milk


For the Muffins

  • Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.
  • In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars until smooth.
  • Add the eggs one at a time, beating to combine.
  • Stir in the baking powder, baking soda, cinnamon, ginger, cardamom, allspice, black pepper, salt and vanilla. Mix well to fully incorporate.
  • Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
  • Using a large scoop (about 3 tablespoons), divide the batter evenly into the prepared pan, filling the wells nearly full.
  • Bake the muffins in preheated oven for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. Prepare the glaze.

For the Glaze

  • In a medium bowl, mix together the melted butter, confectioners’ sugar, spices, vanilla and milk. Whisk until smooth.
  • When muffins have cooled slightly (about 5 minutes), dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
  • Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.


Adapted from King Arthur Flour


Calories: 322kcal, Carbohydrates: 47g, Protein: 5g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 48mg, Sodium: 295mg, Potassium: 92mg, Fiber: 1g, Sugar: 25g, Vitamin A: 283IU, Vitamin C: 0.1mg, Calcium: 77mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Ava says:

    I’ve been on the hunt for a good chai muffin for a while now and this recipe was absolutely perfect! the muffins were so fluffy and I really appreciated that it puffed up instead of going all over my muffin tins. I’m definitely going to use this recipe again.

    1. Jamie says:

      So happy to hear you enjoyed the muffins, Ava! Thanks so much for stopping by and leaving your feedback!

  2. Shelley says:

    These are pretty good.  However, they are so light that they seem lacking in flavor.  I think they would be better if they had some molasses, some apples or some oats to give them more body. 

  3. Dana says:

    I tweaked the recipe for a jumbo muffin rin, and thought I would leave a comment for anyone in that position.

    The recipe almost spread enough, but I added an extra tbs. of butter, and then a little oil until I got the right consistency.

    For my own personal preference, I doubled up on spices (maybe why I needed a little more liquids?) And substituted the two eggs with a half cup of unsweetened applesauce.

    The big size made it necessary to cook for about 5 minutes longer, at least in my oven.

    Omg!!!! Devine!!!!!

    THANK YOU for this recipe, I am going to make it ALL the time. Major game changer.

    1. Jamie says:

      So happy to hear you enjoyed the muffins, Dana! Thanks so much for stopping by and leaving your feedback!

  4. avril says:

    So so glad I discovered your blog :) do you think that maple syrup would work in place of sugar or would that spoil it? (Trying to find no / low granulated sugar recipes for my toddler) either way making them for me :) :)

    1. Jamie says:

      I’ve not used maple syrup in this recipe, Avril, so I honestly don’t know. Let me know how you like them!

  5. Colleen says:

    These are delicious! Can’t wait to take them into work tomorrow to share! Have you ever thought to add blueberries to them? I think I might try that next time

    1. Jamie says:

      Hi, Colleen! I’ve never tried blueberries in these muffins, but if you do, let me know how you like them!