Mini Chai Muffins Vanilla (Printable Version)
Fluffy chai-spiced muffins drizzled with a creamy vanilla bean glaze for a warming treat.
# Ingredients Required:
→ Dry Ingredients
01 -
190 grams all-purpose flour
02 -
100 grams granulated sugar
03 -
4 grams baking powder
04 -
2.5 grams baking soda
05 -
2.5 grams salt
06 -
2.5 grams ground cinnamon
07 -
1.25 grams ground ginger
08 -
0.5 grams ground nutmeg
09 -
0.5 grams ground cardamom
→ Wet Ingredients
10 -
1 large egg
11 -
120 milliliters buttermilk
12 -
120 milliliters vegetable oil
13 -
5 milliliters vanilla extract
→ Vanilla Bean Glaze
14 -
120 grams powdered sugar
15 -
30 milliliters milk
16 -
1 vanilla bean, split and seeds scraped or 5 milliliters vanilla extract
# Guide to Cooking:
01 -
Preheat the oven to 175°C. Grease a mini muffin pan or line it with mini muffin liners.
02 -
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cardamom until uniformly mixed.
03 -
In a separate bowl, beat the egg, then add buttermilk, vegetable oil, and vanilla extract. Mix until combined.
04 -
Pour the wet mixture into the dry ingredients. Stir gently until just combined; some lumps should remain to ensure tender muffins.
05 -
Spoon the batter into the prepared pan, filling each cup about two-thirds full.
06 -
Bake in the preheated oven for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
07 -
While baking, whisk together powdered sugar, milk, and vanilla bean seeds (or vanilla extract) in a small saucepan until smooth. Set aside.
08 -
Remove muffins from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
09 -
Drizzle the vanilla bean glaze evenly over the cooled muffins and allow the glaze to set before serving.
# Extra Suggestions:
01 -
Avoid overmixing the batter to maintain a light and fluffy texture.