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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

Ingredients

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

Instructions 

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.

Notes

Adapted from King Arthur Flour

Nutrition

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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86 Comments

  1. Katrina M says:

    I made these this weekend, cutting back on the spices so as not to overpower the kids. They were delicious and came out exactly like the picture. This may be my new muffin base recipe without the spices. They rose beautifully with almost cake like texture. Mmmmmm. There’s one left and I’m going to eat it now :)

  2. Jen says:

    We need an update on your dad’s puppy……some pictures would be good! :-)

    1. Jamie says:

      Jen-
      I need to take some new photos of Louie – hopefully I’ll get a few in the upcoming weeks!
      -Jamie

  3. Aimee @ Simple Bites says:

    Really ingenious, Jamie. You never fail to amazing me!

    1. Aimee @ Simple Bites says:

      Er. *amaze*.

      (mommy brain!)

  4. Wendy@chezchloe says:

    I haven’t seen a new enough muffin recipe in a long while that I wanted to try… until now. I’m a soy chai latte kind of gal and these will be a perfect match. thx!

  5. Jaime says:

    What type of cardamom? I’ve never used it before and I’m reading that there are different types (green, black, etc..) Thanks!

    1. Katrina M says:

      Usually green is in pods for simmering sauces, I used ground cardamom.

  6. Robyn | Add a Pinch says:

    Absolutely scrumptious, Jamie!

  7. Carmen says:

    My friend and I love Chai tea lattes, I am going to try these as a scrumptious birthday present for her! Thank you for the post!!!!

  8. Renee says:

    These look fantastic. I love chai. I’m so making them.

  9. Daisy@Nevertoosweet says:

    Delicious! I know a friend of mine who will love these doughnut muffins :)

  10. Happy When Not Hungry says:

    Wow these muffins look beautiful and so scrumptious! Love the chai and the glaze too. Yum!