Description

Bite‑sized, warmly spiced muffins made with whole wheat pastry flour, kissed with fall‑inspired chai spices, and finished with a silky vanilla‑bean glaze—perfect for brunches, snacks, or cozy gatherings.

Ingredients

Dry Ingredients:

1 cup white whole wheat flour

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon kosher salt

2 teaspoons chai spice mix

Wet Ingredients:

½ cup plain Greek yogurt

¼ cup maple syrup

2 tablespoons milk of choice

1 tablespoon avocado oil (or canola oil or melted coconut oil)

1 large egg

1 teaspoon vanilla extract or vanilla bean paste

Vanilla Bean Glaze:

½ cup powdered sugar

½ teaspoon vanilla bean paste or vanilla extract

2–3 teaspoons milk

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Instructions

Preheat the oven to 375 °F. Line a mini muffin pan with 32 liners or spray the pan with cooking spray.

In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and chai spice mix.

In another bowl, whisk together the wet ingredients: Greek yogurt, milk, oil, maple syrup, vanilla, and egg.

Fold the wet ingredients into the dry until just combined—avoid overmixing.

Divide the batter evenly among the mini muffin cups. Bake for 10–14 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack.

Meanwhile, whisk together the powdered sugar, vanilla bean paste (or extract), and milk to make the glaze. Adjust milk to achieve your preferred consistency.

Dip or drizzle the cooled muffins with the glaze, then return them to the rack until the glaze hardens.

Prep Time: 20 minutes
Cook Time: 10–14 minutes
Category: Dessert