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Double Glazed Chai Spice Muffins are light and fluffy with all the flavor. A mix of chai spices and two layers of sweet glaze make these muffins extra awesome.
Woe mama, being back in school has made me so tired. I’ve been waking up earlier, moving my body more, and just having to talk to people all day. It’s so exhausting. You always forget how much energy you use just trying to be on for other humans. If you’ve headed back into the real world recently after a long spell of working from home, go easy on yourself. Don’t expect everything to feel perfectly normal all at once.
Future me has decided to take a day off for the first time since… maybe Christmas? Did I work on my blog on Christmas? I think I might have actually. The last time I can remember taking a full day off was at the summer solstice, so it’s been nine months. I’m fine. I think. I love working on this blog, so a lot of it doesn’t remotely feel like work. But I’m forcing myself to think about something else and try to be more present for my husband for 24 hours. Nothing will fall apart.
What makes Double Glazed Chai Spice Muffins so awesome?
Maybe I’ll even find the time to venture out and treat myself to a chai latte. As someone who hates coffee, chai has been such a life saver. I can now meet a friend at a coffee shop and not order hot chocolate like a twelve year old. It turns out all those spices make excellent muffins as well. These Double Glazed Chai Spice Muffins are a total treat.
To be honest, these are a bit of a muffin/cake hybrid in terms of the method and the texture of the crumb. If you’re not a baking nerd, it won’t really matter. You’ll just know that they’re fluffy, tender, and not overly sweet, though that chai spice glaze certainly makes up for that. You could use a pre-made spice blend if you don’t want to buy or don’t already have all the individual spices. You’re gonna want a steamy chai latte to drink alongside these. It’s pure heaven.
How to make Double Glazed Chai Spice Muffins
Like I mentioned, we’re going to start these muffins a little bit more like a cake. Cream together butter, oil, and two types of sugar with an electric mixer. Then mix in eggs one at a time. In a separate bowl, gently whisk flour, leaveners, and lots of spices. Also measure out your milk and add your vanilla to that. Then alternate adding the dry ingredients and the milk to the batter, beating each addition until combined before adding more. Scoop your batter into your muffin pan and bake until domed and golden.
While your muffins are cooling, make a simple glaze of powdered sugar and melted butter, then make it super awesome by sprinkling in a bunch of spices. When you’re muffins come out of the oven, let them cool enough to handle, then dip them in the glaze and put them on a wire rack with a baking sheet underneath to catch drips. When you’ve dipped each muffin once, go around again for that double glaze action. Eat these while they’re still warm to really lose your mind.
Make it magical
Cinnamon is a common ingredient in witchcraft. With strong fire energy, cinnamon can be used to speed up any spell. It can be used for everything from love to money to protection. It can even help you connect with your spiritual side. This heady spice should really be in every kitchen witch’s pantry. (Source: Plentiful Earth)
We all deserve a treat for putting up with a year of Covid. These Double Glazed Chai Spice Muffins feel like just the thing. It’s gonna be awesome.
Looking for more awesome muffins recipes? Try these Chocolate Toffee Muffins or some Homemade Blueberry Muffins.
PrintDouble Glazed Chai Spice Muffins
Double Glazed Chai Spice Muffins are light and fluffy with all the flavor. A mix of chai spices and two layers of sweet glaze make these muffins extra awesome.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Muffins
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the muffins
- 1/4 cup (2 ounces) butter, room temperature
- 1/4 vegetable oil
- 1/2 sugar
- 1/3 cup brown sugar
- 2 eggs
- 1–1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 5 grinds fresh black pepper
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2–2/3 all-purpose flour
- 1 cup milk
For the glaze
- 3 tablespoons butter, melted
- 1 cup powdered sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 3/4 teaspoon vanilla extract
- 1 tablespoon half and half
Instructions
For the muffins
- Preheat oven to 425 F (220 C) and line 12 muffins cups with paper liners.
- In a large mixing bowl, cream together butter, oil, and both sugars with an electric mixer until smooth.
- Add eggs one at a time, beating until combined.
- Add baking powder, baking soda, all the spices, and the vanilla, and mix on low until well combined.
- Turn your mixer as low as it will go and add the flour and milk alternately, starting and ending with flour. Mix until just combined.
- Scoop your batter into your waiting muffin pan, filling each one almost to the top. Bake for 15-17 minutes. Your muffins will be lightly golden brown and a toothpick will come out clean. And they’ll smell completely amazing.
For the glaze
- Combine all ingredients in a small mixing bowl and whisk until smooth.
- Give your muffins about five minutes to cool after they’ve come out of the oven, then dip each one in the glaze. Place them on a rack over a cookie sheet to catch any drips. Let them hang out for about ten minutes to let the first layer of glaze set, then dip them all again.
- Serve warm and store any leftovers in an airtight container. Ten seconds in the microwave never hurt a leftover muffin.
Keywords: Chai Spice, Muffins
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