Small-Batch Vanilla Chai Muffins with Vanilla Bean Glaze
Soft, fragrant small-batch vanilla chai muffins with warm homemade chai spice, a tender Greek yogurt and olive oil crumb, and a drippy vanilla bean glaze. Makes just 6 to 8 muffins and comes together in about 25 minutes.
Servings: 7 muffins
Calories: 292kcal
Equipment
- Metal muffin pan
- Paper liners
- Mixing bowls
- Whisk
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 1 to 1 ½ tsp chai spice
- 1 tbsp cornstarch optional
Wet Ingredients
- 1 large egg room temp
- ¼ cup olive oil
- ⅓ cup Greek yogurt
- 2 tbsp milk
- 1 to 2 tsp vanilla bean paste
Vanilla Bean Chai Glaze
- 1 cup powdered sugar
- 1 ½ to 2 tbsp milk or cream
- 1 tsp vanilla bean paste
- ¼ to ½ tsp chai spice
- Pinch of salt
- 1 tsp melted butter optional
Instructions
Make the Muffins
- Preheat oven to 400°F. Line a metal muffin pan with paper liners and lightly spray with non-stick cooking spray.
- Whisk together 1 cup flour, 1/2 cup sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 to 1 1/2 tsp chai spice, and 1 tbsp cornstarch in one bowl.
- In another bowl, whisk 1 large egg, 1/4 cup olive oil, 1/3 cup Greek yogurt, 2 tbsp milk, and 1 to 2 tsp vanilla bean paste until smooth.
- Add the dry ingredients to the wet and stir gently until just combined. The batter will be thick.
- Fill the muffin cups 3/4 full for smooth, rounded tops.
- Bake at 400°F for 5 minutes, then reduce to 350°F and bake 10 to 12 minutes, until the tops are set and a toothpick comes out clean.
- Cool the muffins 10 minutes in the pan.
Make the Glaze
- Whisk together 1 cup powdered sugar, 1 1/2 to 2 tbsp milk, 1 tsp vanilla bean paste, 1/4 to 1/2 tsp chai spice, a pinch of salt, and 1 tsp melted butter until drippy and smooth.
- Drizzle the glaze over the warm muffins and serve.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days. The glaze stays prettiest at room temp.
Freezing: Freeze unglazed muffins in a zip-top bag for up to 2 months. Thaw at room temperature and glaze fresh.
Tip: Don't overmix the batter. Stir just until the flour disappears for soft, tender muffins.
Tip: Use room temperature egg and yogurt so the batter mixes smoothly.
To double: Double all ingredients for a full 12 muffins. Keep the same temperatures and bake times.
Nutrition values are estimates based on 7 muffins with glaze.
Nutrition
Calories: 292kcal | Carbohydrates: 48g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 26mg | Sodium: 266mg | Potassium: 114mg | Fiber: 1g | Sugar: 33g | Vitamin A: 66IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 1mg