Glazed chai streusel muffins
These glazed chai streusel muffins combine warm, spiced chai flavors with a crumbly streusel topping for a perfect sweet and cozy treat. Topped with a sweet glaze, they make a delightful breakfast or snack.
Ingredients
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1¼ cups buttermilk
For Streusel topping and glaze
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup unsalted butter cold and cubed
- 1 teaspoon ground cinnamon
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 375°F and position the rack in the middle. Line a 12-cup muffin tin with paper liners for easy release.
- Make the streusel: In a medium bowl, combine ½ cup flour, brown sugar, and cinnamon. Add cold butter cubes and work them in with your fingertips until crumbly, with pea-sized bits. Chill in the fridge while you make the batter.
- For the muffin base, whisk together flour, baking powder, baking soda, salt, and spices in a large bowl. Break up any clumps to avoid pockets of spice.
- In a separate bowl, cream softened butter and sugar with an electric mixer until light and fluffy (about 2-3 minutes). Scrape the bowl, then beat in eggs one at a time. Add vanilla and mix until combined.
- Alternate adding dry ingredients and buttermilk in three parts, starting and ending with flour. Mix on low just until combined after each addition, then stop to avoid overmixing.
- Divide batter among muffin cups (¾ full). Use an ice cream scoop for even portions. Sprinkle chilled streusel on top and gently press it in.
- Bake for 18-22 minutes or until a toothpick comes out clean or with a few moist crumbs. The tops should spring back when gently pressed. Let cool in the pan for 5 minutes before transferring to a wire rack.
- For the glaze, whisk powdered sugar, vanilla, and 2 tablespoons milk. Add more milk, a few drops at a time, until it ribbons off the whisk. It should be thin enough to drizzle but thick enough to set.
- Drizzle glaze over slightly warm muffins in a zigzag pattern, letting it set as it cools.