Imagine waking up to the warm aroma of freshly baked muffins, infused with the cozy spices of chai tea, and topped with a luscious maple glaze. This recipe not only combines the comforting flavors of chai but also incorporates a bit of culinary technology to elevate your baking game. With the help of an immersion blender and silicone muffin molds, you can achieve a bakery-quality result right in your kitchen.
Ingredients
For the Muffins:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/2 cup milk (dairy or plant-based)
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts (optional)
For the Maple Glaze:
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 1-2 tbsp milk (as needed for consistency)
Instructions
Preheat your oven to 350°F (175°C). If you’re using silicone muffin molds, place them on a baking sheet for easy handling.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cardamom, and cloves. Whisk together until well combined.
In a separate bowl, use an immersion blender to mix the milk, vegetable oil, egg, and vanilla extract. Blending these ingredients will help to create a smooth batter, incorporating air as you go.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. If you’re adding walnuts, fold them in at this stage.
Spoon the batter into the prepared muffin molds, filling each about 3/4 full. This will allow enough room for rising without overflow.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden brown and spring back when lightly touched.
While the muffins are baking, prepare the maple glaze. In a small bowl, whisk together the powdered sugar, maple syrup, and enough milk to achieve a smooth, pourable consistency.
Once the muffins are done, remove them from the oven and let them cool in the molds for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
Drizzle the maple glaze over the cooled muffins, allowing it to cascade down the sides for a spectacular presentation.
Serve warm or at room temperature, and enjoy the delightful combination of chai spices and sweet maple goodness in every bite. These muffins make for a perfect breakfast treat or an afternoon snack!
Happy baking!