Browned Butter Vanilla Chai Muffins

Ingredients

• 3 tbsp unsalted butter (melted and browned)
• 3 tbsp extra virgin olive oil
• 0.5 cup brown sugar
• 0.5 cup granulated sugar
• 1 egg
• 0.5 cup chai concentrate (divided)
• 1 tbsp vanilla bean paste or extract
• 1.33 cup flour
• 0.75 tsp baking powder
• 0.125 tsp baking soda
• salt (pinch)
• 6 tbsp butter (cold)
• 0.375 cup brown sugar (1/4 cup + 2 tbsp)
• 1 tbsp all-purpose flour
• 2 tsp cinnamon
• 0.5 cup powdered sugar
• 1.5 tbsp chai concentrate (1-2 tbsp)
• 1 tbsp browned butter
• 0.25 tsp vanilla
• 0.5 tsp cinnamon

Steps

1. 1

   Preheat your oven to 425°F (220°C) and line a muffin tin with paper muffin cups.

2. 2

   Make the crumble topping first: In a small bowl, mix together 6 tbsp cold butter, 1/4 cup + 2 tbsp brown sugar, 1 tbsp all-purpose flour, and 2 tsp cinnamon until combined and crumbly. Set aside.

3. 3

   In a large mixing bowl, combine 3 tbsp melted browned butter, 3 tbsp extra virgin olive oil, 1/2 cup brown sugar, and 1/2 cup granulated sugar. Whisk well until combined.

4. 4

   Add 1 egg to the sugar mixture and whisk again until smooth.

5. 5

   Add 1 tbsp vanilla bean paste or extract and mix to incorporate.

6. 6

   In a separate bowl, whisk together 1 1/3 cups flour, 3/4 tsp baking powder, 1/8 tsp baking soda, and a pinch of salt.

7. 7

   Pour half of the dry flour mixture into the wet sugar mixture. Add half of the 1/2 cup chai concentrate and mix. Repeat with the remaining flour and chai concentrate, alternating until just combined.

8. 8

   Pour the batter into the prepared muffin cups, filling them evenly.

9. 9

   Top each muffin generously with the prepared crumble mixture.

10. 10

    Bake at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce the heat to 350°F (175°C) and continue baking for 15 minutes.

11. 11

    Remove the muffins from the oven and allow them to cool completely.

12. 12

    While the muffins cool, prepare the icing: Mix together 1/2 cup powdered sugar, 1-2 tbsp chai concentrate, 1 tbsp browned butter, 1/4 tsp vanilla, and 1/2 tsp cinnamon to create a smooth glaze.

13. 13

    Drizzle the icing over the cooled muffins before serving.

Notes

The recipe uses a high-heat start (425°F) to help the muffins rise quickly for a tall dome, then lowers the temperature to cook the centers without burning the tops.

Nutrition per serving

• muffins
• breakfast
• dessert
• chai
• brown butter
• baked
• fall recipes