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Chai Tea Muffins with a Maple Pecan Glaze

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If you’re a tea lover like me, get ready to have your muffin dreams blown! These Chai Tea Muffins will change your breakfast world forever. Step aside, Blueberry, muffins don’t need you anymore.

Chai Tea Muffins

If you’ve never had chai tea before, allow me to explain.

Chai tea is typically a blend of black tea with a ton of warm spices, like cinnamon, cloves, ginger, and cardamom. All of these spices are balanced so beautifully and you end up with a very flavorful tea without being overpowering.

I love pairing chai with vanilla, but this maple glaze just warms up all of the spices and really blends well with all of them.

Maple Extract? Or Maple Syrup?

Let’s talk about this glaze for a second here. Are these muffins totally delicious without it? Yes, they are. Think of this maple glaze the accessories to a beautiful dress. The dress is beautiful by itself, but the diamond earrings complete the look.

But I have to clarify the difference here. Maple extract is not the same as maple syrup (let’s all read that sentence again in our head). Maple extract is the flavoring of maple, but there’s no sugar or sweetness added, while maple syrup, on the other hand, does have sweetness and sugar added. If you add maple syrup to this glaze (which is basically just powdered sugar) you run the risk of this glaze being way too sweet.

If you can’t find maple extract anywhere, then just use vanilla. Vanilla and chai are the bestest of friends, and your muffins will still taste amazing.

If you do find it, get ready! Your maple obsession is just beginning. I bought maple extract a while ago for one specific recipe, but I have added it to so many things! Just the smell alone will make you happy.

No Soggy Bottoms Here!

Have you ever made muffins or cupcakes and the bottoms are a little soggy? Or maybe they feel a little greasy? Or maybe a little soft?

I know I have!

But I have a super awesome trick to help our muffin mess!

Grab your muffin pan, but before you put your super cute liners in there, sprinkle about a teaspoon of rice in the bottom.

Rice?! Really? Yes! I know that it seems so weird. But the rice sits just under the cupcake liner, which gives it a little lift. So the air has more room to circulate underneath preventing any soggy bottoms! Plus, it’s a pretty cheap fix too!

We want these Chai Tea Muffins coming out perfectly! We don’t have time to worry about soggy bottoms!

Be careful to make sure you keep an eye for when the muffins are ready because the if you overcook the muffins, you can overcook the rice as well!

Print

Chai Tea Muffins

Your favorite cup of tea in muffin form! A spiced, aromatic muffin filled with warm chai spices, drizzled in a maple glaze and sprinkled with pecans.
Course Breakfast
Keyword chai tea, chai tea muffins, easy muffins, muffin recipe, muffins, muffins breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Cooling 5 minutes
Total Time 35 minutes
Servings 12 muffins

Ingredients

  • 1/2 cup Butter room temperature
  • 1 1/4 cups Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla
  • 2 cups Flour
  • 1/4 teaspoon Salt
  • 2 teaspoons Baking Powder
  • 1 tablespoon Cinnamon
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Cardamom
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Allspice
  • A pinch Ground Black Pepper
  • 1/2 cup Milk

Glaze

  • 2 cups Powdered Sugar
  • 1/4 cup Milk
  • 2 teaspoons Maple Extract
  • A pinch Salt

Toppings

  • 1/4 cup Pecans chopped
  • Flaky Salt for garnish

Instructions

  • Preheat oven to 400 degrees. Line muffin tins with liners.
  • Start by combining flour, sald, and baking powder into a large bowl. Whisk together.
  • Add in Chai spice
  • Then, cream together the softened butter and the sugar in the bowl of a stand mixer.
  • Add in eggs, one egg at atime. Waititng for one egg to be almost combined before adding in another.
  • Add in vanilla.
  • Begin to add in the dry ingredients, alternating with the half cup of milk, into the butter mixture. Mix until almost combined.
  • Using a medium cookie scoop, fill liners to 2/3's of the way full.
  • Bake in the oven for about 18-25 minutes, or until a toothpick inserted comes out clean.
  • While muffins cool, make the glaze.
  • Combine powdered sugar, salt, maple extract, and milk. Stir until a nice thick consistency.
  • While the muffins are still slightly warm, dip them in the glaze and let the excess drip off.
  • Sprinkle with chopped pecans and a sprinkle of flakey salt.
  • Time for breakfast!

Video

Notes

Depending on how big you make your muffins, the time it takes to bake could change. I felt like the perfect time for my muffins in my oven was about 21 minutes. Start checking at 18 minutes to be sure! 
If you’re running short on time, you can leave the glaze off. These muffins are flavorful all by themselves! 
If you can’t find maple extract, just use vanilla!

These are a fantastic start to the day because you get the delicious flavors of chai tea mixed in with your morning breakfast!

The only thing that could make this better is if you had an actual chai tea to drink with it too!

And I’m speaking from experience here, because I definitely ate these while I had my chai tea!

-Holly Michelle

P.S. If you’re looking for another delicious muffin recipe, try these Blueberry Crumble Muffins! The crumble topping is literally sent from heaven!

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