Mini Chai Muffins with Vanilla Bean Glaze Recipe

Introduction

These Mini Chai Muffins bring warm, spicy chai flavors into a bite-sized treat perfect for breakfast or snacking. Topped with a smooth vanilla bean glaze, they’re both comforting and delightful. Easy to make and irresistibly tasty, they’re sure to become a favorite.

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 (or canola/melted coconut oil)
• 1 egg
• 1 teaspoon vanilla extract or vanilla bean paste
• 1/2 cup powdered sugar (for vanilla bean glaze)
• 1/2 teaspoon vanilla bean paste or vanilla extract (for glaze)
• 2-3 teaspoons milk (for glaze)

Instructions

1. Step 1: Preheat the oven to 375°F and line a mini muffin pan with 32 liners, or spray the pan with cooking spray.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and chai spice mix.
3. Step 3: In a separate bowl, whisk the Greek yogurt, milk, oil, maple syrup, vanilla, and egg until combined.
4. Step 4: Add the wet ingredients to the dry ingredients and fold together gently with a rubber spatula until just combined. Avoid overmixing.
5. Step 5: Evenly fill the mini muffin cups with the batter. Bake for 10 to 14 minutes, or until a toothpick inserted in the center comes out with a few crumbs attached.
6. Step 6: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
7. Step 7: While the muffins cool, whisk the powdered sugar, milk, and vanilla bean paste or extract in a small bowl until smooth. Adjust milk quantity to reach desired glaze thickness.
8. Step 8: Dip or drizzle the cooled muffins with the vanilla bean glaze, then return them to the cooling rack until the glaze sets and hardens.

Tips & Variations

• Use vanilla bean paste instead of extract for a richer vanilla flavor in both the batter and glaze.
• Substitute the chai spice mix with ground cinnamon, cardamom, ginger, cloves, and black pepper if you want a homemade spice blend.
• For a dairy-free option, use plant-based yogurt and milk.
• Add chopped nuts or raisins to the batter for extra texture and flavor.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 1 week or freeze for up to 3 months. Reheat briefly in the microwave or oven before serving; if glazed, warm gently to avoid melting the glaze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins without the glaze?

Yes, the muffins are delicious on their own. The glaze adds sweetness and a smooth finish, but you can omit it if you prefer a simpler snack.

What is chai spice mix?

Chai spice mix is a blend of warm spices typically including cinnamon, cardamom, ginger, cloves, and black pepper. You can buy it pre-made or create your own blend at home.

Mini Chai Muffins with Vanilla Bean Glaze Recipe

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★★★★★

4.6 from 146 reviews

These Mini Chai Muffins with a Vanilla Bean Glaze are a delightful blend of warm chai spices and a light, moist crumb, topped with a smooth, sweet vanilla glaze. Perfect for a cozy breakfast or an afternoon treat, these bite-sized muffins bring together wholesome ingredients like white whole wheat flour and Greek yogurt for a healthier twist on a classic favorite.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 24 minutes
• Yield: 32 mini muffins 1x
• Category: Breakfast, Snack, Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 (can substitute canola or melted coconut oil)
• 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

1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and line a mini muffin pan with 32 liners or alternatively spray the pan with cooking spray to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the white whole wheat flour, baking powder, baking soda, kosher salt, and chai spice mix until fully combined and evenly distributed.
3. Mix Wet Ingredients: In a separate bowl, whisk together the plain Greek yogurt, maple syrup, milk, avocado oil, egg, and vanilla extract or vanilla bean paste until smooth.
4. Combine Batter: Add the wet ingredients into the bowl with the dry ingredients and gently fold with a rubber spatula until just combined, being careful not to overmix to keep the muffins tender.
5. Fill Muffin Pan and Bake: Evenly distribute the batter into the prepared mini muffin pan, filling each cup nearly full. Bake for 10 to 14 minutes or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs attached.
6. Cool Muffins: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
7. Make the Vanilla Bean Glaze: While the muffins cool, whisk together the powdered sugar, vanilla bean paste or extract, and 2 teaspoons of milk in a small bowl until smooth. Adjust thickness by adding more milk for a thinner glaze or less for a thicker consistency.
8. Glaze and Set: Once muffins are fully cooled, dip or drizzle them with the vanilla bean glaze. Place them back on the wire rack and allow the glaze to set and harden before serving.

Notes

• Use white whole wheat flour for a lighter texture and improved nutrition over all-purpose flour.
• Chai spice mix can be store-bought or homemade with cinnamon, cardamom, ginger, cloves, and black pepper.
• The vanilla bean glaze consistency can be adjusted to preference by varying the amount of milk.
• Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• For a dairy-free option, substitute the Greek yogurt and milk with plant-based alternatives.

Keywords: chai muffins, mini muffins, vanilla bean glaze, chai spice, healthy muffins, breakfast recipe, snack recipe, whole wheat muffins