Chai Spiced Glazed Doughnut Muffins
User Reviews
4.3
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Prep Time
15 mins
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Cook Time
17 mins
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Total Time
32 mins
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Servings
12
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Course
Breakfast
Chai Spiced Glazed Doughnut Muffins
Description
This recipe blends butter, vegetable oil, granulated and light brown sugars creamed together before adding eggs. The batter is spiced with a blend of ground cinnamon, ginger, cardamom, allspice, finely ground black pepper, salt, and vanilla extract. Baking powder and soda are added for leavening, with flour and milk incorporated alternately to create a moist batter. The batter is portioned into a greased or lined muffin pan and baked at 425°F until pale golden and a tester is clean.
The muffins are then glazed with a mixture of melted butter, confectioners’ sugar, chai spices, vanilla, and milk. The glaze adds a flavorful sweet coating complementing the spiced muffin. The baking at higher temperature yields a light golden crust and a tender crumb inside loaded with chai spice flavor.
Adapted from King Arthur Flour, this recipe offers a baked good inspired by chai tea tastes, suitable as breakfast or a spiced snack. The spices and glaze enhance the classic muffin form with chai complexity.
Ingredients
For the Muffins
- ¼ cup butter
- ¼ cup vegetable oil
- ½ cup granulated sugar
- ⅓ cup light brown sugar
- 2 egg large
- 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 black pepper finely ground
- ¾ teaspoon salt
- 1 teaspoon vanilla extract pure
- 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 vanilla extract pure
- 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
- This recipe is adapted from King Arthur Flour, maintaining the chai spices and glaze combination for authentic flavor.
User Reviews
Overall Rating
4.3
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