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Vanilla Chai Muffins Recipe

A single, perfectly baked Vanilla Chai Muffin with a golden brown, slightly cracked top, resting on a small white plate.

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Follow this simple recipe to bake moist, tender muffins bursting with the warm flavors of vanilla and traditional chai spices.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1/4 cup plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1/4 cup strong brewed chai tea, cooled

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and nutmeg. Mix until the spices are evenly distributed.
  3. In a separate medium bowl, whisk together the egg, milk, oil, yogurt, vanilla extract, and cooled chai tea until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are acceptable for a tender crumb.
  5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a richer chai flavor, substitute 1/4 cup of the milk with strongly brewed chai tea concentrate.
  • To make a simple vanilla glaze, whisk 1 cup powdered sugar with 2 tablespoons milk and 1/2 teaspoon vanilla extract. Drizzle over cooled muffins.
  • For extra moisture, replace the vegetable oil with melted unsalted butter.

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