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Mini Chai Muffins with Vanilla Bean Glaze
4.5 from 70 votes

Mini Chai Muffins with Vanilla Bean Glaze

Mini Chai Muffins with Vanilla Bean Glaze are small spiced muffins flavored with chai spices and made using whole wheat flour and yogurt for moistness. Each bite offers warm aromatic spices combined with a sweet, creamy vanilla glaze that can be drizzled or dipped onto cooled muffins. These bite-sized treats bake quickly and balance tender crumb with gentle spice and sweet finishing glaze.

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

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

    Cup of Yum
  1. Preheat oven to 375° F. and line a mini muffin pan with 32 liners or spray the muffin pan with cooking spray.
  2. In a large bowl whisk together the flour baking powder, baking soda, salt and chai spice.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Calories 39kcal (2%) Carbohydrates 7g (2%) Protein 1g (2%) Fat 1g (2%) Cholesterol 6mg (2%) Sodium 47mg (2%) Sugar 4g (8%)

Nutrition Facts

Serving: 32 mini muffins

Amount Per Serving

Calories 39

% 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.