I bake these delicate Mini Chai Muffins when I want warm, spiced comfort in a tiny, perfect bite. They’re made with whole wheat pastry flour, gently sweetened with maple syrup, and glazed with a hint of vanilla bean—totally charming for brunch or tea time.

Mini Chai Muffins with Vanilla Bean Glaze

Why I’ll Love This Recipe

I adore that each muffin is tender and fragrant with chai spices—cardamom, cinnamon, ginger, cloves, allspice, nutmeg, and a whisper of black pepper—like a cozy chai latte in bite form
Using yogurt, milk, and a touch of neutral oil keeps them moist and just lightly sweetened with maple syrup—rustic but not dense
They’re mini, so portion control never felt so good—and they make my kitchen smell amazing while baking
The vanilla bean glaze adds that perfect glossy finish and adds a creamy touch that feels indulgent yet simple

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

I use these ingredients:

Dry Ingredients
white whole wheat flour
baking powder
baking soda
kosher salt
chai spice mix (typically cardamom, cinnamon, ginger, cloves, allspice, nutmeg, black pepper)

Wet Ingredients
plain Greek yogurt
maple syrup
milk (of choice)
avocado oil (or canola oil or melted coconut oil)
egg
vanilla extract (or vanilla bean paste)

Vanilla Bean Glaze
powdered sugar
vanilla bean paste (or vanilla extract)
milk

Directions

I preheat the oven to 375°F and line a mini muffin pan with 32 liners or lightly spray it.
I whisk together the flour, baking powder, baking soda, salt, and chai spice mix in a large bowl.
In another bowl, I mix Greek yogurt, maple syrup, milk, oil, egg, and vanilla until smooth.
I fold the wet ingredients into the dry until just combined—gently, so the muffins stay tender.
I fill each mini muffin liner with batter and bake for 10–14 minutes, until a toothpick comes out with a few crumbs attached. After baking, I let them cool for 5 minutes in the pan, then transfer them to a wire rack
While they cool, I whisk together powdered sugar, vanilla bean paste, and milk to make a smooth glaze. Depending on preference, I make it thick or thin by adjusting the milk
Once the muffins are cooled, I either dip or drizzle the glaze over them, then let the glaze set back on the cooling rack

Servings and timing

Prep time: about 20 minutes
Cook time: roughly 10–14 minutes
Total time: around 32 minutes
Yield: 32 mini muffins

Variations

Sometimes, I switch it up by:

Skipping the glaze if I want to keep things lighter—these muffins are still flavorful on their own.
Making or customizing my own chai spice blend if I want to dial up certain spices like cardamom or ginger.
Substituting a bit more yogurt for the milk if I crave an extra tangy, dense crumb.

Storage/reheating

I don’t glaze them if I’m freezing to prevent sticky messes later. I store unglazed muffins in an airtight container or freezer bag once cooled Recipe Runner+1. When I’m ready to serve, I bring them to room temperature and drizzle glaze fresh to keep them pretty.

FAQs

Can I use all-purpose flour instead?

Yes—I often substitute all-purpose flour and they still turn out wonderful

What’s a good substitute for chai spice mix?

If I don’t have chai spice, I mix cinnamon, ginger, and cardamom—or even pumpkin spice in a pinch—and it works beautifully.

Why use whole wheat pastry flour?

It gives a nutty flavor and lighter texture than regular whole wheat—something I really appreciate in these mini muffins

How do I adjust the glaze thickness?

I adjust milk drops to get the consistency I need—thick enough to cling or thin enough to drizzle smoothly

Can I make full-sized muffins instead?

Yes—I just double the batter and bake at the same temperature, but expect a longer bake time—20–25 minutes should do.

Conclusion

These Mini Chai Muffins with Vanilla Bean Glaze are my go-to for cozy gatherings or winter brunches. Tiny but flavorful, spiced with warmth and topped with elegant glaze, they’re easy, charming, and absolutely delicious.