Mondays are made for muffins. Alliterative qualities aside, Mondays are hard, and they require some easing in to. With any luck, you’ve just come off a gloriously relaxing weekend, ideally spent with someone you love and overflowing with food and laughter. Fluorescent office office lights can seem so harsh after a weekend in the sun. Having to gulp down your tea and rush out the door is just never as pleasant as getting to wrap your hands around your favorite owl mug in the morning.
That’s why we make muffins. You need to ease into Monday. Keep some of those weekend indulgences around to lessen the shock. Trust me. It helps. Especially when you have Double Glazed Chai Spice Muffins. They’re spicy and fragrant and a little bit sweet. So very comforting. Monday’s going to be totally fine. We got this.
The technique for these particular muffins is more like making a cake, so they’re a little bit lighter and fluffier than the muffins I normally make. What they lack in slightly crunchy crust, they more than make up for in flavor. We’re talking some serious spice here, kids. Oh yeah, and double glaze of course. I mean, you could glaze them only once if you have, like, no self-respect. If you’re into happiness and not some kind of commie, you’ll go for the double glaze.
Here’s to Mondays, friends. We’re going to kill this week. We’re going to eat muffins and breathe deeply and do all the stuff and generally be awesome. Let’s do it.
- 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
- 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
- Preheat oven to 425 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.
- 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.