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Chocolate Chai Latte Muffins with Chai Glaze

Indulge in Chocolate Chai Latte Muffins with Chai Glaze

These Chocolate Chai Latte Muffins with Chai Glaze blend rich chocolate and warm chai spices for a delightful breakfast treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1.5 cups all-purpose flour Substitute with gluten-free flour if needed.
  • 0.5 cups unsweetened cocoa powder Dark cocoa powder can enhance flavor.
  • 1 tsp baking powder Ensure it’s fresh for best results.
  • 0.5 tsp baking soda Omit if using self-raising flour.
  • 0.25 tsp salt Enhances flavor.
  • 1 tsp ground cinnamon Can substitute with a mixed spice blend.
  • 0.5 tsp ground cardamom Ground nutmeg is a good alternative.
  • 0.5 tsp ground ginger Opt for fresh ginger for potency.
  • 0.25 tsp ground cloves Feel free to use nutmeg or allspice as alternatives.
  • 1 large egg A flax egg works for vegan option.
  • 0.5 cups granulated sugar Use brown sugar for added moisture.
  • 0.33 cups melted butter (or oil) Coconut oil is a great dairy-free alternative.
  • 0.5 cups milk (dairy or non-dairy) Almond or oat milk are excellent substitutes.
  • 1 tsp vanilla extract Enhances overall flavor.
  • 1 tsp instant espresso powder Optional but highly recommended.
  • Coarse sugar for topping Regular sugar can be used if unavailable.
For the Chai Glaze
  • 1 cup powdered sugar Serves as the base for glaze.
  • 3 tbsp milk (for glaze) Adjust for desired consistency.
  • 0.5 tsp vanilla extract (for glaze) Acts as a flavor enhancer.
  • Pinches of cinnamon, cardamom, and ginger (for glaze) Echoes muffin spices.

Equipment

  • muffin tin
  • Mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare your muffin tin with paper liners or grease each cup.
  2. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and cloves. Set aside.
  3. In a separate bowl, whisk the egg, sugar, melted butter, milk, vanilla, and optional espresso powder until smooth. Pour into dry ingredients.
  4. Carefully fold the wet ingredients into the dry ingredients using a spatula until just combined.
  5. Spoon batter into muffin cups, filling each about three-quarters full and optionally sprinkle coarse sugar on top.
  6. Bake for 18 to 20 minutes until a toothpick comes out clean. Cool in the pan for 5 minutes then transfer to a wire rack.
  7. Whisk together powdered sugar, milk, vanilla, and spices for the glaze and adjust the milk for consistency.
  8. Once cooled, drizzle the chai glaze over muffins and let it set before serving.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 1.5mg

Notes

Avoid overmixing for tender muffins and ensure freshness of leavening agents.

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