Good morning! Last night I decided to whip up some muffins- not just any muffins, Chai Latte Muffins.
This muffin is packed with flavor, spices, coffee and dunked in a heavy cream glaze.
I like to prep my ingredient before I get started. As I use each ingredient, I try and put it away, that way clean up is a breeze. (I hate clean up.)
Frist things first, preheat your oven to a toasty 425 degrees, and prep a muffin tin. I used wrappers, but I actually think no wrapper would be better if you like a crispy edge.
1/4 cup butter
1/4 cup oil (I used veggie)
1/2 cup white sugar
1/3 cup light brown sugar
Once those are fluffy, crack in two eggs, and beat until light in color.
I used North Pole Roasting Company’s coffee, St. Nickerdoodle, my husband’s favorite. I personally prefer their award winning North Pole Blend, but I think the snickerdoodle flavor works better with a chai latte. Measure and combine out in a separate bowl:
1 tsp. Allspice
1 TBS Cinnamon
1 tsp. turmeric
1 tsp. pumpkin pie spice
1/2 tsp. black pepper (if pepper in muffins isn’t your cup of tea, just leave this out)
2 tsp. ground st. nickerdoodle coffee
1 tsp. ginger
2 1/2 cup flour
1 1/2 tsp. baking powder
Next, alternated incorporating the dry good into the egg mixture, while mixing in 1 cup of milk.
Your result is a smooth spiced batter that’s rich and thick.
Scoop into your muffin tin, I used my ice cream scoop to make this a breeze.
Pop the muffins in the 425 degree oven for 15-17 minutes, until the tops are crackled and golden brown.
I had about 1/4 cup batter leftover, and decided to incorporate the batter into my icing. I added some extra cinnamon, a few tablespoons of heavy cream and powder sugar to make the glaze.
There is something about baking that makes the holiday season even better. Share these muffins with friends and family this holiday season! They would make a great gift for the person in your life that can’t live without chai 🙂
Optional: Serve with a chai latte 😉
this recipe was adapted from My Baking Addiction