Description
Delightful mini muffins infused with warm chai spices, topped with a sweet vanilla bean glaze. Perfect for breakfast or a snack!
Ingredients
Scale
- 1 cup All-Purpose Flour (or gluten-free flour)
- 1/2 cup Granulated Sugar (or coconut sugar)
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Cardamom
- 1 large Egg (or a flax egg for vegan)
- 1/2 cup Buttermilk (or plant-based milk with vinegar)
- 1/4 cup Vegetable Oil (or melted coconut oil)
- 1 tsp Vanilla Extract
- 1 cup Powdered Sugar
- 2 tbsp Milk (any type, including plant-based)
- 1 tbsp Vanilla Bean
Instructions
- Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease it lightly.
- Mix together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cardamom in a large bowl.
- Whisk together the egg, buttermilk, oil, and vanilla in another bowl until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just mixed. Do not overmix.
- Fill each mini muffin cup about 2/3 full with the batter.
- Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.
- Mix the powdered sugar, milk, and vanilla bean in a small bowl until smooth for the glaze. Drizzle over the cooled muffins before serving.
Notes
Ensure ingredients are at room temperature for the best mixing results. Don’t overmix the batter; a few lumps are okay. You can customize these muffins by adding chocolate chips, dried fruit, or nuts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 15g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg