I am a stay/work at home mom but lately I have been thinking I really need to start spending time with more adults. I mean my idea of a spiked drink is putting chocolate syrup in milk. I haven’t worn heels in I don’t know how long ’cause it’s hard to run after 2 kids in heels. Plastic cutlery is normal in my house. Putting any sort of make-up on means I’ve dressed up. I would like to go to a restaurant that doesn’t have a kids menu. My hair has a permanent ponytail crease. I find myself lacking for topics when talking with someone that doesn’t have kids. I’m not complaining, just saying. I think more adult time is warranted before my mind is fried by Max and Ruby. Seriously though, where are their parents?!?!?!?!?
I saw these on Pinterest. If you haven’t checked out pinterest it’s a site where you can virtually pin anything to your personal bulletin board. Super fun but seriously a TIME WASTER. So here are Chai Tea Doughnut Muffins.
They totally taste like a cake doughnut. You get the spiciness of the Chai Tea. My glaze didn’t set but it was almost better because the muffin is very dense and it gave it some extra moisture. I could have eating the glaze with a spoon. It was really good!!! The muffins would be great for a brunch. They don’t last long maybe a day or two.
Recipe – 12 muffins – adapted from My Baking Addiction
2 2/3 c all purpose flour
1/4 c butter
1/4 c vegetable oil
1/2 c granulated sugar
1/3 c brown sugar
2 large eggs
1 1/2 tsp baking powder
1/3 tsp baking soda
1 tsp cinnamon
3/4 tsp salt
1 tsp vanilla
1 tbs chai tea – i used loose leaf chai tea
1 c + 2 tbs milk
pinch of nutmeg
3 tbs butter
1 c confectioners sugar
3/4 tsp vanilla
Preheat oven to 425 F. Line with cupcake liners or grease pan. Spray muffin liners with non-stick spray.
In a small pot combined loose chai tea and milk. Heat milk/tea on low stirring occasionally for 20 minutes. Strain and reserve 2 tbs for the glaze. Let it come to room temperature.
Cream together butter, oil and sugar.
Add eggs until combined and then add baking powder, baking soda, cinnamon, nutmeg, salt and vanilla. Add flour alternating with milk/tea (starting and ending with flour) until all combined.
Fill muffin cups until almost completely full. Bake for 15-17 minutes. Muffins will be a pale brown.
In a medium bowl melt butter add sugar, milk, vanilla and whisk until smooth.
When the muffins are cool enough to handle dip the top in the glaze. Let the glaze set (maybe yours will) and then dip again. I dipped mine twice and then poured the rest over top.