Ingredients
Muffin Batter
- ¼ cup unsalted butter (softened)
- ¼ cup vegetable oil
- ½ cup granulated sugar
- ½ cup light brown sugar (packed)
- 2 large eggs
- 1 tablespoon vanilla bean paste (or extract)
- 2⅔ cups all-purpose flour
- 1½ teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground black pepper
- ¼ teaspoon baking soda
- 1 cup chai latte concentrate
Crumble Topping
- 5 tablespoons salted butter (cold)
- ¾ cup light brown sugar (packed)
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
Chai Glaze
- 1 cup powdered sugar
- 3 tablespoons chai latte concentrate
- ½ teaspoon ground cinnamon
Instructions
- Preheat and Prepare Muffin Tin: Preheat the oven to 425°F and line a muffin tin with baking cups. For non-greasy bottoms, add a teaspoon of rice to the bottom of each muffin cup before placing liners.
- Cream Butter, Oil, and Sugars: In a stand mixer or large bowl, cream together the softened unsalted butter, vegetable oil, granulated sugar, and light brown sugar until smooth and combined.
- Add Eggs: Add the eggs one at a time, beating well after each addition just until incorporated to ensure a smooth mixture.
- Mix in Vanilla: Add the vanilla bean paste and mix until evenly combined in the batter.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, cardamom, ginger, nutmeg, salt, cloves, black pepper, and baking soda.
- Combine Wet and Dry Mixtures: Alternately add the dry flour mixture and chai latte concentrate to the sugar mixture, mixing after each addition until the batter is fully combined.
- Rest the Batter: Cover the bowl with a kitchen cloth and let the batter rest for 15 minutes to allow gluten development for tender muffins.
- Prepare Crumble Topping: While the batter rests, cut together the cold salted butter, light brown sugar, flour, and ground cinnamon in a medium bowl until a crumbly texture forms.
- Fill Muffin Cups: Spoon about 3 tablespoons of batter into each muffin liner, filling them evenly.
- Add Crumble: Sprinkle about a tablespoon of the prepared crumble topping over the batter in each muffin cup.
- Bake Muffins: Bake the muffins at 425°F for 5 minutes, then reduce the oven temperature to 350°F and continue baking for an additional 15 minutes, or until the muffins are golden brown and a toothpick comes out clean.
- Cool Muffins: Remove the muffins from the oven and transfer them to a cooling rack to cool completely before glazing.
- Prepare and Apply Chai Glaze: Whisk together the powdered sugar, chai latte concentrate, and ground cinnamon until smooth. Drizzle this glaze over the cooled muffins for a flavorful finish.
Notes
- Adding a teaspoon of rice to the bottom of muffin tins before liners prevents greasy bottoms and helps ensure even baking.
- The batter resting time of 15 minutes helps gluten develop, improving the texture of the muffins.
- Use cold butter for the crumble topping to achieve a proper crumbly texture.
- Adjust spices like cinnamon and cardamom to suit your personal taste preferences.
- Chai latte concentrate can be store-bought or homemade; ensure it’s adequately brewed for rich flavor.
- Ensure muffins cool completely before glazing to prevent the glaze from melting too much.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
