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Dirty Chai Latte Muffins

Sue Lau
No ratings yet
Prep Time 20 mins
Cook Time 19 mins
Course Bread, Muffins, Quick Bread
Cuisine American
Servings 12


  • Baker's release spray


Muffin Batter

  • 3/4 cup steaming hot milk
  • 2 spiced chai flavored tea bags
  • 1 large egg
  • 1/2 cup cooled melted butter
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon instant espresso powder

Espresso Glaze

  • 3/4 cup sifted powdered sugar
  • 1 teaspoon instant espresso powder
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 tablespoon half and half (or milk)


  • Preheat oven to 400F.
  • Spray a twelve cup muffin tin with Baker's Release spray.
  • Heat milk and add tea bags; allow to steep until cool, then remove tea bags and discard.
  • Stir in the cooled melted butter, vanilla and egg, whisking well.
  • Sift together the dry ingredients and fold into the wet batter, stirring gently to mix.
  • Divide batter among muffin cups.
  • Bake for 18-20 minutes or until a toothpick tests clean.
  • Cool ten minutes, then turn out muffins from pan and finish cooling on a wire rack.
  • When muffins are cool, whisk together glaze ingredients and drizzle over muffins, allowing glaze to set up and dry.


From the kitchen of palatablepastime.com
Keyword coffee shop recipes
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