Dirty Chai Muffins


5 tablespoons butter, room temperature
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 teaspoon ground ginger
3/4 teaspoon fresh ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
scant 1/4 teaspoon nutmeg
scant 1/4 teaspoon cloves
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups all-purpose flour
1/2 cup strongly brewed coffee or espresso (made from instant espresso powder)*

For the glaze

1 1/4 cups powdered sugar
1 1/2 tablespoons espresso (made from instant espresso powder)*


Preheat oven to 425°F. Grease 8 large muffin tins and set aside.
In a standing mixer fitted with a paddle attachment, cream the butter and sugar on high until light and fluffy, about 3 minutes. Beat in the egg for another minute. Beat in the vanilla extract and all spices until well combined.
In a small bowl, mix together the flour, baking powder, and salt. Alternate adding the flour mixture and the coffee into the wet ingredients, mixing only until combined.
Scoop batter evenly into prepared muffin tins. Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 15 minutes before frosting.
To make the glaze, combine the powdered sugar and espresso so it forms a thick glaze. Drizzle over muffins, then top with extra espresso powder.

Recipe Notes
*you can use either strongly brewed coffee or espresso here, depending on how strong you want your coffee flavor to be.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s