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Chocolate Chai Latte Muffins with Chai Glaze

Chocolate Chai Latte Muffins with Chai Glaze for Cozy Mornings

Treat yourself to warm Chocolate Chai Latte Muffins with Chai Glaze, a delightful and spiced chocolate experience perfect for any morning.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour blend
  • 1/3 cup Unsweetened Cocoa Powder Dark cocoa gives a deeper taste
  • 1 tbsp Baking Powder Acts as a leavening agent
  • 1/2 tsp Baking Soda Essential for rising
  • 1/4 tsp Salt Enhances flavor
  • 1 tsp Ground Cinnamon Can substitute with pumpkin pie spice
  • 1/2 tsp Ground Cardamom Omit for milder flavor
  • 1/2 tsp Ground Ginger Fresh ginger for bolder taste
  • 1/4 tsp Ground Cloves Use sparingly
  • 1 large Egg Can replace with a flax egg for vegan version
  • 3/4 cup Granulated Sugar Coconut sugar is a good substitute
  • 1/2 cup Melted Butter or Oil Coconut oil is a great dairy-free option
  • 1/2 cup Milk Any plant-based milk is suitable
  • 1 tsp Vanilla Extract Opt for pure vanilla
  • 1 tsp Instant Espresso Powder Optional but recommended
  • 2 tbsp Coarse Sugar for Topping Add for crunch
For the Chai Glaze
  • 1 cup Powdered Sugar Key ingredient for sweetness
  • 2 tbsp Milk (for Glaze) Any plant-based milk works perfectly
  • 1/2 tsp Vanilla Extract (for Glaze) Enhances glaze flavor
  • 1 tsp Chai Spices for Glaze Use spices from muffin ingredients

Equipment

  • oven
  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Cooling Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare the muffin tin with paper liners or grease.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and cloves.
  3. In a separate bowl, beat the egg, then mix in sugar, melted butter or oil, milk, vanilla extract, and instant espresso powder until smooth.
  4. Fold the wet mixture into the dry ingredients gently to combine.
  5. Spoon the muffin batter into the cups, filling each about three-quarters full and sprinkle coarse sugar on top.
  6. Bake for 18-20 minutes, checking for doneness with a toothpick.
  7. Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack.
  8. Mix powdered sugar, milk, vanilla extract, and chai spices to prepare the glaze.
  9. Drizzle glaze over cooled muffins and allow it to set before serving.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 200IUCalcium: 30mgIron: 1.5mg

Notes

Ensure muffins cool completely before glazing for the best result.

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