Chocolate Chai Latte Muffins with Chai Glaze
Hey there, friend! Ever wished you could bottle up the cozy vibes of a steaming cup of chai latte?
Well, I’ve got something even better: Chocolate Chai Latte Muffins with Chai Glaze.
These little beauties are packed with all the warm spices you love—cinnamon, cardamom, ginger—and swirled with rich cocoa for that extra indulgence.
And just when you thought it couldn’t get any better, we’re drizzling them with a silky chai-spiced glaze that takes them over the top.
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Step 1: Preheat & Prep
Boldly start by preheating your oven to 375°F (190°C) . Line a muffin tin with paper liners or lightly grease it. Grab a large mixing bowl and another smaller one—you’ll need both for this recipe. Pro tip: Use a whisk to fluff up your dry ingredients; it helps distribute those chai spices evenly.
Step 2: Mix Dry Ingredients
In the large bowl, combine flour, cocoa powder, baking powder, salt, and your chai spice blend (cinnamon, cardamom, ginger, cloves ). Whisk until everything looks uniform and fragrant. Imagine yourself standing in a spice market—it should smell AMAZING right about now.
Step 3: Combine Wet Ingredients
Switch over to the small bowl. Crack in an egg, pour in melted butter or oil, milk, vanilla extract, and a splash of espresso powder (trust me, it enhances the chocolate flavor!). Stir gently until smooth. Now imagine drizzling this mixture into your dry ingredients like a warm hug.
Step 4: Fold Gently
Pour the wet ingredients into the dry ones. Using a spatula, fold everything together just until combined. Overmixing is the enemy here—keep it lumpy for soft, tender muffins. Picture folding dough as if you’re tucking in a sleepy toddler; gentle hands only!
Step 5: Fill & Bake
Scoop the batter into the prepared muffin cups, filling each about ¾ full. Sprinkle a pinch of coarse sugar on top for a sweet crunch. Pop them into the oven and bake for 18-20 minutes. When you insert a toothpick, it should come out clean—or with just a few crumbs clinging to it. Ahh, perfection.
Step 6: Make the Chai Glaze
While the muffins cool, whip up the chai glaze. In a small bowl, whisk together powdered sugar, a splash of milk, vanilla extract, and a pinch of chai spices (cinnamon, cardamom, ginger ). Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker one. Drizzle the glaze generously over the cooled muffins for that final touch of magic.
Pro Tips
- Spice it up: Adjust the amount of chai spices based on how bold you want the flavor. Go heavy on the cinnamon if you’re feeling adventurous!
- Espresso magic: The espresso powder doesn’t make these taste like coffee—it deepens the chocolate notes. Don’t skip it unless absolutely necessary.
- Glaze game: For an extra pop, sprinkle a pinch of ground cinnamon or crushed chai tea leaves over the glaze before it sets.
Storage
- Keep muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze them in a zip-top bag for up to 2 months. Reheat briefly in the microwave before serving.
- Avoid refrigeration—it dries out baked goods faster than you can say “chai latte.”
Chocolate Chai Latte Muffins with Chai Glaze
Description
Decadent chocolate meets aromatic chai spices in these moist, flavorful muffins, topped with a dreamy chai glaze. Easy to make and utterly delicious, they’re perfect for any occasion.
Ingredients
For the Muffins:
For the Chai Glaze:
Instructions
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Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
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In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and spices.
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In a separate small bowl, beat the egg, then add sugar, melted butter, milk, vanilla extract, and espresso powder. Stir until smooth.
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Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined. Do not overmix.
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Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle coarse sugar on top if desired.
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Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
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While the muffins cool, make the glaze: In a small bowl, whisk together powdered sugar, milk, vanilla extract, and chai spices. Add more milk for a thinner glaze or more powdered sugar for a thicker one.
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Once the muffins are completely cool, drizzle the glaze generously over the tops. Let the glaze set for 10-15 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Dietary Fiber 2g8%
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Substitutions: Swap almond milk for regular milk to keep it dairy-free. Coconut oil works well too.
- Make ahead: Batter can be made the night before and stored in the fridge. Add 1-2 extra minutes to bake time.
- Freezing tip: Wrap individual muffins in plastic wrap, then place in a freezer-safe bag for up to 2 months.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
