Go Back
Mini chai muffins topped with vanilla bean glaze on a wooden table.

Mini Chai Muffins with Vanilla Bean Glaze

Delightful mini chai muffins topped with a sweet vanilla bean glaze, perfect for breakfast or a quick snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground cardamom
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon salt
  • 0.5 cups sugar
  • 0.33 cups vegetable oil
  • 0.5 cups buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon finely grated fresh ginger
Glaze Ingredients
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla bean paste

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a mini muffin pan with paper liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
  3. In another bowl, mix the sugar and oil, then add the buttermilk, egg, vanilla extract, and fresh ginger. Mix until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Fill the muffin cups about 2/3 full with batter.
  6. Bake for 10-12 minutes or until a toothpick comes out clean. Let cool.
Making the Glaze
  1. For the glaze, whisk together powdered sugar, milk, and vanilla bean paste until smooth. Drizzle over cooled muffins before serving.

Notes

Store the muffins in an airtight container at room temperature for up to three days. You can also freeze them for longer storage. Just thaw and reheat in the microwave when ready to enjoy.
Make sure not to overmix the batter to keep the muffins fluffy. Feel free to add nuts or chocolate chips for extra texture and flavor. Experiment with other spices like nutmeg or star anise for different variations.