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Mini Chai Muffins with Vanilla Bean Glaze

Mini Chai Muffins with Vanilla Bean Glaze

These delightful mini chai muffins are infused with warm spices and finished with a luscious vanilla bean glaze. Perfect for a cozy breakfast or a snack with your afternoon tea, these muffins are small in size but big in flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast / Snack
Cuisine American
Servings 4 People
Calories 120 kcal

Equipment

  • 1 muffin pan (mini size)
  • 2 mixing bowls
  • 1 whisk
  • 1 measuring cups
  • 1 measuring spoons
  • 1 spatula
  • 1 small saucepan (for glaze)
  • 1 cooling rack

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground cardamom
  • 1 large egg
  • 0.5 cup buttermilk
  • 0.5 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 0.5 vanilla bean split and seeds scraped out or 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease the mini muffin pan or line it with mini muffin liners.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cardamom until well combined.
  • In another bowl, beat together the egg, buttermilk, vegetable oil, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix; a few lumps are okay.
  • Spoon the batter into the prepared muffin pan, filling each cup about two-thirds full.
  • Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  • While the muffins are baking, prepare the vanilla bean glaze. In a small saucepan, combine powdered sugar, milk, and vanilla bean seeds or extract. Whisk until smooth and set aside.
  • Once the muffins are baked, allow them to cool in the pan for about 5 minutes, then transfer to a cooling rack.
  • Drizzle the vanilla bean glaze over the cooled muffins.
  • Let the glaze set for a few minutes before serving.

Notes

These muffins can be stored in an airtight container for up to 3 days.
Feel free to experiment with spices based on your taste preferences.
For a nuttier flavor, consider adding chopped walnuts or pecans to the batter.