Can I use store-bought chai spice mix?

Yes, absolutely. A good quality store-bought chai spice blend will work perfectly in this recipe.

How long do these muffins last?

These muffins are best enjoyed within 2 to 3 days when stored in an airtight container at room temperature.

Can I freeze these muffins?

Yes, you can freeze the muffins before adding the glaze. Wrap cooled muffins individually in plastic wrap, then place in a freezer bag. Thaw at room temperature before glazing.

What if I don't have all the individual chai spices?

You can purchase a pre-mixed chai spice blend, or you can create your own using ground cardamom, cinnamon, ginger, cloves, and a pinch of black pepper.

Why is cold butter important for the streusel?

Using cold butter helps create pockets in the streusel mixture. As it bakes, these pockets melt and spread, resulting in that wonderfully crisp, crumbly texture.

Can I make the glaze thicker or thinner?

Yes, you can adjust the glaze consistency. Add a little more powdered sugar for a thicker glaze, or a teaspoon more milk for a thinner, drizzling glaze.

How can I get a stronger chai flavor?

To boost the chai flavor, you can warm the milk used in the batter and steep a chai tea bag or a few teaspoons of loose chai tea leaves in it for about 10 minutes. Strain the milk before adding it to the wet ingredients.

Easy Glazed Chai Streusel Muffins (Perfectly Spiced!)

Description

These Glazed Chai Streusel Muffins are wonderfully soft and bursting with flavor, featuring a tender batter infused with warming chai spices, finished with a crisp streusel topping and a sweet vanilla glaze! They make a perfect treat any time of day!

Ingredients

For the Muffins

2 cups (250 grams) all-purpose flour
1 tablespoon (6 grams) chai spice blend (equal parts ground cardamom, cinnamon, ginger, cloves, and a pinch of black pepper)
¾ cup (150 grams) granulated sugar
½ teaspoon (2 grams) baking powder
½ teaspoon (2 grams) baking soda
¼ teaspoon (1 gram) salt
½ cup (120 grams) unsalted butter, melted
1 cup (240 ml) whole milk
2 large eggs
1 teaspoon (5 ml) vanilla extract

For the Streusel Crumble

½ cup (70 grams) all-purpose flour
⅓ cup (70 grams) brown sugar
1 teaspoon (2 grams) chai spice blend
¼ cup (60 grams) unsalted butter, cold and cubed

For the Glaze:

1 cup (120 grams) powdered sugar
2–3 tablespoons (30–45 ml) milk
½ teaspoon (3 ml) vanilla extract

Instructions

For the Muffins

Start by heating your oven to 350°F (175°C). Place paper liners into a muffin baking pan.
Get a large mixing bowl. Put in the flour, the chai spice blend, the sugar, the baking powder, the baking soda, and the salt. Mix these dry ingredients together.
In a separate bowl, stir together the melted butter, milk, eggs, and vanilla extract.
Pour the wet ingredients into the bowl with the dry ingredients. Stir them together gently until everything is just mixed and no dry spots remain. Be careful not to overmix the batter.

For the Streusel Crumble

For the streusel crumble, take a bowl and add the flour, brown sugar, and chai spice blend. Mix these together.
Add the cold butter pieces to the dry mixture. Use your fingers or a pastry blender to cut in the butter until the mixture looks like coarse crumbs.

Assembly and Baking

Spoon the muffin batter into the prepared paper-lined muffin cups, filling each about two-thirds full.
Sprinkle a generous amount of the streusel crumble mixture over the top of the batter in each muffin cup.
Bake in the preheated oven for about 20 minutes. You will know they are done when a wooden pick inserted into the center of a muffin comes out clean.
Let the muffins cool in the baking pan for 5 minutes before carefully lifting them out. Place them on a wire rack to cool completely.

For the Glaze

To make the glaze, put the powdered sugar, milk, and vanilla extract into a small bowl. Whisk them together until the mixture is smooth and has a pouring consistency.
Once the muffins are fully cooled, drizzle the smooth glaze over the tops.

Notes

Texture Tip: For the streusel crumble, using cold butter is key for achieving the best crumbly texture.

Flavor Boost: If you prefer a stronger chai flavor, warm the milk and let some chai tea leaves steep in it for a while. Remember to strain out the leaves before you use the milk in the batter.

Mixing: Mixing the muffin batter too much can make the muffins tough. Mix only until the dry ingredients are just moistened. This helps keep them light and fluffy.

Nutrition

Serving Size: 1
Calories: 329
Sugar: 28g
Sodium: 149mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 5g
Cholesterol: 64mg