Vanilla Chai Muffins

18 servings


10 minutes

active time

27 minutes

total time


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

5 tablespoons salted butter (cold)

¾ cup light brown sugar (packed)

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1 cup powdered sugar

3 tablespoons chai latte concentrate

½ teaspoon ground cinnamon


Preheat the oven to 425°F and line a muffin tin with baking cups. Add a teaspoon of rice to the bottom of the muffin tins before adding the liners if you'd like to prevent greasy bottoms.

In a stand mixer or large bowl, cream together ¼ cup unsalted butter, ¼ cup vegetable oil, ½ cup granulated sugar, and ½ cup light brown sugar until smooth.

Add the 2 large eggs one at a time, beating after each addition just until incorporated.

Add in 1 tablespoon vanilla bean paste and mix until combined.

In a separate bowl, whisk together 2⅔ cups all-purpose flour, 1½ teaspoons baking powder, 2 teaspoons ground cinnamon, 1 teaspoon ground cardamom, ½ teaspoon ground ginger, ¾ teaspoon ground nutmeg, ½ teaspoon salt, ¼ teaspoon ground cloves, ¼ teaspoon ground black pepper, and ¼ teaspoon baking soda.

Add the flour mix to the sugar mixture, alternating with 1 cup chai latte concentrate and mixing until fully combined.

Cover the bowl with a kitchen cloth and rest for 15 minutes to allow the gluten to develop.

While the batter rests, cut together the 5 tablespoons salted butter, ¾ cup light brown sugar , 2 tablespoons all-purpose flour, and 1 teaspoon ground cinnamon in a medium bowl until a crumble forms.

Add about 3 tablespoons of batter to each liner.

Sprinkle about a tablespoon of crumble on top of the batter in each muffin.

Bake muffins for 5 minutes at 425°F, then reduce the oven temperature to 350°F and bake for 15 minutes until golden brown.

Remove the muffins from the pan and allow to cool on a cooling rack.

Once cooled, whisk together 1 cup powdered sugar, 3 tablespoons chai latte concentrate, and ½ teaspoon ground cinnamon until smooth and drizzle over the top of the muffins.


@laura - add ALOT more flour to make the topping crumbly


Serving Size



239 kcal

Total Fat

7 g

Saturated Fat

4 g

Unsaturated Fat

2.4 g

Trans Fat

0.2 g


34 mg


118 mg

Total Carbohydrate

43 g

Dietary Fiber

1 g

Total Sugars

27 g


3 g

18 servings


10 minutes

active time

27 minutes

total time
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