Mini Chai Muffins with Vanilla Bean Glaze

Name: Mini Chai Muffins with Vanilla Bean Glaze
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 32 mini muffins
Ingredients: 1 cup white whole wheat flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon kosher salt; 2 teaspoons chai spice mix; 1/2 cup plain greek yogurt; 1/4 cup maple syrup; 2 tablespoons milk of choice; 1 tablespoon avocado oil; 1 egg; 1 teaspoon vanilla extract; 1/2 cup powdered sugar; 1/2 teaspoon vanilla bean paste or vanilla extract; 2-3 teaspoons milk

User Reviews

4.5

105 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
32 mins
Servings
32 mini muffins
Calories
39 kcal
Course
Breakfast, Bread, Baked Goods
Cuisine
American

Mini Chai Muffins with Vanilla Bean Glaze

Lindsey Herring

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Mini Chai Muffins with Vanilla Bean Glaze are the perfect sweet addition to your winter brunch table!

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Ingredients

Servings

Dry Ingredients

1 cup white whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 teaspoons chai spice mix

Wet Ingredients

1/2 cup plain greek yogurt
1/4 cup maple syrup
2 tablespoons milk of choice
1 tablespoon avocado oil, canola or melted coconut oil may also be used
1 egg
1 teaspoon vanilla extract, or vanilla bean paste

Vanilla Bean Glaze

1/2 cup powdered sugar
1/2 teaspoon vanilla bean paste or vanilla extract
2-3 teaspoons milk

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Instructions

Preheat oven to 375° F. and line a mini muffin pan with 32 liners or spray the muffin pan with cooking spray.
In a large bowl whisk together the flour baking powder, baking soda, salt and chai spice.
In a separate mixing bowl whisk together the yogurt, milk, oil, maple syrup, vanilla and egg. Add the wet ingredients to the dry ingredients and fold together with a rubber spatula until just combined.
Fill the mini muffin pan evenly with the batter and bake for 10-14 minutes or until a toothpick inserted in the center of the muffin comes out with a few crumbs attached. Let the muffins cool for 5 minutes in the pan before removing them to cool on a wire rack.
While the muffins are cooling make the vanilla bean glaze by whisking the powdered sugar, milk, and vanilla bean paste together in a small bowl until they're smooth. The consistency is up to you. Add more or use less milk for a thicker or thinner glaze.
Dip or drizzle the cooled muffins with the glaze then let them return them to the cooling rack until the glaze has set up and hardened.

Equipments used:

Notes

If you plan to freeze the muffins for a later day do not glaze them as the glaze will become sticky. Store them in an air tight container or freezer bag until you are ready to use them.