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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.
Chai Spiced Glazed Doughnut Muffins
Equipment
Ingredients
For the Muffins
- ¼ cup butter
- ¼ cup vegetable oil
- ½ cup granulated sugar
- ⅓ 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
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cardamom
- ⅛ 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Beautiful muffins! I haven’t made muffins in years, and am just about to make some because I have bananas I need to use :). This recipe looks great for my future batches.
These look amazing! I love chai-anything as well :)
Just made them!! They are great!!! And soooo easy.Thank you! :)
These muffins look delicious! I also love anything chai.
I made some chai tea cake this week that’s pretty tasty.
I am so excited to try these! I want to make these today to take to my boy’s school in the morning so the teachers will have a treat in the morning before they start the day. I am wondering if I should make the batter and fill the cups and put in the frig overnight or do you think if I make them today they will still tast as fresh tomorrow morning?
Shannon-
Sorry for the delayed response, I hope these worked well for you! I think they are just fine served the day after especially if you make them the evening before.
-Jamie
I love Chai and these muffins look like they’d be a major hit at our house!
I made these tonight..one question. In the ingredients for batter, there is no mention of baking powder. However in instructions, you mention addng it with the baking soda. I made them w/ the baking soda..omitting the powder, because I didn’t see it until after they were made. Is this a typo or do I need new bi-focals.
Cheri-
I am seeing both of the ingredients in the ingredient list and the directions. The powder and soda are listed directly under the eggs in the ingredient list and in step 4 of the directions. Hope this helps.
-Jamie
These sound amazing! Can’t wait to try them!
I love a muffin with a glaze on it, I think it gives it a little kick of wonderful-ness.
I made these just now, they were very good! I might have messed up the glaze though, it’s less glaze, more frosting, lol. Still delicious.
I’m absolutely going to try this, but there’s no pumpkin in the recipe…. How is it pumpkin muffins without pumpkin?
Nina-
I’m confused – these aren’t pumpkin muffins, they are Chai Spiced Muffins – no pumpkin. Thanks for stopping by.
-Jamie