Food · Recipes

Dirty Chai Muffins

November 5, 2015June 2, 2022

To me one of the greatest pleasures of life is a muffin. The texture, the moist inside and those tops! A good muffin can make any bad day better, at least for me. I love chocolate chip muffins, ones with lots of nuts and chocolate, zucchini muffins, carrot cake muffins and many more. My favourite part of a muffin is the muffin top, it’s easy to pull apart and it has a nicer texture. Has anyone seen that Seinfeld episode? I would be a frequent visitor to that muffin top store, and when I say frequent I mean everyday.
When I visit a cafe or coffee shop, I generally either order a London Fog latte or a Chai Tea latte. So why not combine one of my favourite drinks and one of my favourite comfort foods? The espresso adds nice depth to the flavours without overpowering the fresh chai taste. These would be washed down nicely with my easy nut milk.

Dirty Chai Muffins

For the muffins:

5 tbsp butter (room temperature)
1 large egg (room temperature)
3/4 cup sugar
1 tsp vanilla extract
1 tsp ground ginger
3/4 tsp fresh ground cardamom
1/2 tsp ground cinnamon
1/2 tsp ground black pepper
1/4 tsp nutmeg
1/4 tsp ground cloves
1 3/4 cups A/P flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup brewed espresso (from instant espresso powder)

For the glaze:

1 1/4 cups powdered sugar
1 1/2 tbsp espresso (made from instant espresso powder)

Preheat the oven to 425F. Grease muffin tin or line with cups.
Using a stand mixer with a paddle attachment, cream the butter and sugar on high until fluffy. Next beat in the egg for another minute. Beat in the vanilla extract and all of the spices until well combined.
In a small bowl, mix together the flour, baking powder and salt. When adding the flour and coffee into the wet ingredients, alternate adding the ingredients until combined.
Scoop the batter into the muffin tins. Bake 5 minutes at 425F then lower the temperatre to 375F and bake for an additional 15 minutes.

Baking

American

chai muffins