Introducing my new favorite muffins.
These are seriously so good. So good. If you love the flavors of chai tea, you will love these muffins. There’s a double dose of chai here; in both the muffins themselves and the glaze. The key to making these delicious is my chai tea milk.
I infused the milk I used in both the muffins and the glaze with lots of chai tea for the foundation of flavor. I also added some toasted spices found in chai tea to my batter to really reinforce that chai taste. The warming spices in these muffins are so comforting and the glaze really puts just them over the top. Make a cup of coffee (or chai tea) and have one of these babies for breakfast, and you will not be disappointed. Trust me.
For chai tea milk
- 1C whole milk
- 4 chai tea bags
- 2C flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp ground cinnamon
- 1/8 tsp ground ginger
- Pinch of ground cardamom
- Dash of freshly grated nutmeg
- Pinch of ground cloves
- Pinch of ground allspice
- 10T unsalted butter, softened at room temperature
- ½ C granulated sugar
- ¼ C light brown sugar
- 2 large eggs, at room temperature
- 1/3 C sour cream, at room temperature
- ½ C chai tea milk
- ½ tsp vanilla extract
- 1C powdered sugar
- 1T unsalted butter, melted
- Dash of vanilla extract
- Pinch of salt
- 2-3T chai tea milk
Add milk and tea bags to a small sauce pan. Bring to a simmer over medium heat, remove from heat, cover and allow it to steep for 25-30 minutes, or until the tea flavor is very pronounced. Squeeze out tea bags into the milk mixture and discard.
Preheat oven to 400°F. Line or grease 10 standard muffin cups. Combine flour through salt in a large bowl. Add spices to a small sauté pan and warm over medium heat, stirring often, for 1-3 minutes or until spices are fragrant, being cautious not to burn them. Add spices to the dry ingredients.
Combine the butter and sugars in a bowl of a standing mixture, and beat over high speed for 2-3 minutes or until creamy and fluffy. Beat in eggs, one at a time, over medium speed until incorporated. Stir in sour cream, chai milk and vanilla. Incorporate dry ingredients into wet ingredients, in two additions, over low speed until just combined.
Divide the batter evenly among the prepared muffin cups (they should be ¾ to all the way full). Bake on the center rack for 15-20 minutes, rotating half way through, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for 5 minutes, transfer to a wire rack and cool completely.
While the muffins cool, prepare the glaze. Whisk together sugar through salt. Whisk in 2 tablespoons of chai milk, adding more if needed to reach desired consistency. Dip muffin tops into the glaze, allowing excess to drip off and place back onto the wire rack until the glaze sets. Enjoy.