Glazed Chai Streusel Muffins

These chai streusel muffins are what I make when I want something that feels special but won’t take all morning. The chai spices – cardamom, cinnamon, ginger, and a touch of black pepper – give them warmth without being overpowering. The streusel topping gets crispy around the edges while staying tender in the middle, and the glaze adds just enough sweetness.

They’re perfect for cold mornings when you want something that goes well with coffee but isn’t too sweet. I often make a batch on Sunday and warm them up for breakfast during the week. The spices actually get better after a day or two, and they freeze well if you want to make them ahead (just add the glaze after thawing).

What you need for Glazed Chai Streusel Muffins

How to Make Glazed Chai Streusel Muffins

Let me walk you through making these cozy, spiced muffins step by step. I’ve made these countless times and picked up some helpful tricks along the way.

1. Start by positioning your oven rack in the middle and preheating to 375°F. Line a 12-cup muffin tin with paper liners – I find these release better than spraying the tin directly.

2. Make the streusel first so it’s ready to go: In a medium bowl, combine ½ cup flour, brown sugar, and cinnamon. Take cold butter cubes and use your fingertips to work them into the dry ingredients. Keep pinching and rubbing until you have crumbs about the size of peas – some bigger chunks are good for texture. Pop this in the fridge while you make the batter.

3. For the muffin base, whisk together all the dry ingredients in a large bowl: flour, baking powder, baking soda, salt, and all the spices. Give it a good stir to break up any clumps of spices – you don’t want anyone biting into a pocket of cardamom!

4. In another bowl, cream softened butter and sugar with an electric mixer until it’s light and fluffy – about 2-3 minutes. You’ll know it’s ready when the color lightens significantly and it looks almost whipped.

5. Beat in the eggs one at a time, waiting until the first is fully incorporated before adding the second. Scrape down the sides of the bowl. Add vanilla and mix to combine.

6. Now comes the key to tender muffins: you’ll alternate adding your dry ingredients and buttermilk in three portions, starting and ending with flour. Mix on low speed just until combined after each addition – I’m talking just a few seconds each time. Stop as soon as you don’t see dry flour. The batter will be thick but still spoonable.

7. Divide the batter between your muffin cups – they should be about ¾ full. I use an ice cream scoop for even portions. Take chilled streusel and sprinkle generously over each muffin, gently pressing it in just slightly so it sticks.

8. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The tops should be lightly golden and spring back when gently pressed. Let them cool in the pan for 5 minutes before moving to a wire rack.

9. While the muffins cool, make your glaze: Whisk together powdered sugar, vanilla, and 2 tablespoons milk. Add more milk a few drops at a time until you get a consistency that ribbons off your whisk – you want it thin enough to drizzle but thick enough to set up.

10. Once the muffins are just barely warm (about 15-20 minutes), drizzle the glaze over in a zigzag pattern. If you glaze them while too hot, it’ll just soak in rather than setting on the top.