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Mini Chai Muffins with Vanilla Bean Glaze

Mini Chai Muffins with Vanilla Bean Glaze for Cozy Mornings

Mini Chai Muffins with Vanilla Bean Glaze are warm, bite-sized treats that offer a health-conscious twist for cozy winter mornings.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 34 minutes
Servings: 32 muffins
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups white whole wheat flour substitute with all-purpose flour for a lighter texture
  • 1 tablespoon baking powder acts as a leavening agent
  • 1 teaspoon baking soda works with the yogurt's acidity
  • 0.5 teaspoon kosher salt enhances flavors
  • 1 tablespoon chai spice mix use a blend of cardamom, cinnamon, and ginger if needed
  • 1 cup plain Greek yogurt regular yogurt is a suitable alternative
  • 0.5 cup milk any type (dairy or non-dairy) will do
  • 0.33 cup avocado oil canola oil or melted coconut oil are alternatives
  • 0.33 cup maple syrup honey or agave syrup can be used
  • 1 large egg binds ingredients together
  • 1 teaspoon vanilla extract vanilla bean paste recommended for richness
For the Glaze
  • 1 cup powdered sugar essential for creating a sweet glaze
  • 2 tablespoons vanilla bean paste or vanilla extract for flavor
  • milk for glaze enough to achieve smooth consistency

Equipment

  • Mini muffin pan
  • Mixing bowls
  • whisk
  • Spatula

Method
 

Muffin Instructions
  1. Preheat the oven to 375°F (190°C) and line a mini muffin pan with 32 liners.
  2. In a large bowl, whisk together white whole wheat flour, baking powder, baking soda, kosher salt, and chai spice mix until combined.
  3. In another bowl, mix Greek yogurt, milk, avocado oil, maple syrup, vanilla extract, and egg until smooth.
  4. Gently fold the wet ingredients into the dry ingredients until just combined.
  5. Fill each muffin liner about two-thirds full and bake for 10-14 minutes until a toothpick comes out clean.
  6. Let muffins cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
  7. Whisk together powdered sugar, vanilla bean paste, and milk until smooth for the glaze.
  8. Once cooled, dip the muffin tops in the glaze or drizzle it over them and let set before serving.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 18gProtein: 3gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 95mgPotassium: 100mgFiber: 1gSugar: 6gVitamin A: 150IUCalcium: 50mgIron: 0.6mg

Notes

These Mini Chai Muffins are quick to prepare and freezer-friendly. Enjoy with a warm beverage!

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