Mini Chai Muffins with Vanilla Bean Glaze
User Reviews
4.5
-
Prep Time
20 mins
-
Cook Time
12 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
Description
The recipe for Mini Chai Muffins with Vanilla Bean Glaze uses white whole wheat flour combined with chai spice mix, baking powder, baking soda, and salt for the dry ingredients. The wet ingredients are yogurt, maple syrup, milk, avocado oil, egg, and vanilla extract or vanilla bean paste. The wet and dry components are gently folded together to avoid overmixing, preserving the muffins' tender crumb.
The muffins bake in a mini muffin pan and cook rapidly, yielding small, lightly spiced cakes. After cooling, a vanilla bean glaze made from powdered sugar, milk, and vanilla bean paste is applied either by dipping or drizzling, providing a sweet contrast to the spices. The glaze consistency can be adjusted according to preference.
Because the glaze may become sticky if frozen, it is recommended to store unglazed muffins in an airtight container or freezer bag for later use. The muffins can then be glazed fresh after thawing or served plain. These mini muffins function as snack-sized treats with a taste profile that combines warming chai spices and sweet vanilla notes from the glaze.
Ingredients
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 yogurt plain, Greek
- 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
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.
Notes
- For freezing, omit the vanilla glaze to prevent stickiness; instead, store muffins in an airtight container or freezer bag.
- Glaze can be adjusted in thickness by varying the milk amount to suit preference for dipping or drizzling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32mini muffins
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Calories | 39kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Cholesterol | 6mg | 2% |
| Sodium | 47mg | 2% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
