Glazed Chai Muffins

I love chai.  I make chai mix to keep on hand at all times. *FIND THE RECIPE HERE*  I saw these muffins on Pinterst and I knew I had to make them.  I found this recipe from a blog called “my baking addiction”.
 
These were so easy to make and watching the glaze drip down the sides of a warm muffin was a drool worthy site.
 
I love to bake for breakfast.  My 2 year old usually is not ready to eat right away and wants a project.  So, we bake together.  Her favorite part of this was taste testing the frosting.  I told her that is a very important job
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Glazed Chai Muffins

For the Muffins

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup light brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze

3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice
3/4 teaspoon vanilla
1 tablespoon milk

 

Directions
1. Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups. 2. In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars until smooth. 3. Add the eggs one at a time, beating to combine. 4. Stir in the baking powder, baking soda, cinnamon, ginger, cardamom, allspice, black pepper, salt and vanilla. Mix well to fully incorporate. 5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. 6. Using a large scoop (I used my ice cream scoop), divide the batter evenly into the prepared pan, filling the wells nearly full. 7. Bake the muffins in preheated oven for 15 to 19 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. Prepare the glaze.

For the Glaze

1. In a medium bowl, mix together the melted butter, confectioners’ sugar, spices, vanilla and milk. Whisk until smooth. 2. When muffins have cooled slightly (about 5 minutes), dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice. 3. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

Good Morning Muffins

Oh man, Oh man! These were so delicious! Just ask my 2 year old. She ate 3 one morning.

You will have to excuse my food pictures for a while.  I am doing  my blogging from my phone while I don't have a computer capable of uploading pictures.

Good Morning Muffins

2 eggs
3/4 cup vegetable oil
1/4 cup milk
2 tsp vanilla
2 cups flour
1 cup packed brown sugar
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups shredded carrots
1 1/2 cup peeled, shredded apple
1/2 cup raisins

1.  Heat oven to 350.  Spray 12 muffin cups with cooking spray.
2.  In a large bowl, beat the eggs, oil, milk and vanilla with a whisk until well blended.  Add flour, brown sugar, baking soda, cinnamon and salt.  Stir until dry ingredients are moist.  There will still be lumps.  Stir in carrots, apples, and raisins.
3.  Divide batter evenly among muffin cups filling about 3/4 full.
4.  Bake 20-25 min until toothpick inserted in center comes out clean.
Enjoy!