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Chai-Infused Cinnamon Roll Muffins | Recipe

Here is the recipe that I used, with adjustments from me to account for the tea. It makes 12 muffins!

For the Muffins:

  • 3/4 cup White Sugar
  • 1 Egg
  • 1 1/2 cups Flour
  • 2 tsp Baking Powder
  • 1/4 tsp ground Toffee Chai
  • 1/4 cup melted Butter
  • 3/4 cup Milk
  • 1 tsp Vanilla Extract

For the Cinnamon Swirl:

  • 1/2 cup Dark Brown Sugar
  • 1 tsp Ground Toffee Chai
  • 3 tbsp Butter

For the Glaze:

  • 1 cup Powdered Sugar
  • 1/4 tsp Vanilla
  • 2 tbsp Brewed Toffee Chai

Let’s Put it Together!


  1. Preheat oven to 350°F. Put 1tbps of tea in a mini processor to make the tea leaves into a fine powder. Set aside. 
  2. Line a muffin tin and set aside. In a large bowl, combine the egg and sugar well. Add in the flour, baking powder, Toffee Chai Powder, melted butter, milk, and vanilla to the bowl. Whisk until the mixture is smooth. Spoon the batter into the muffin tin.
  3. In a small saucepan, melt the butter. Add in the Toffee Chai and brown sugar. Heat the mixture until it is the consistency of a thick liquid. Use a spoon or piping tool to swirl the sauce in. (I turned my back and it became a little separated. If this happens, do not worry. Instead, put little drops into the muffin dough and swirl it around to spread the sugary-spiced mix.)
  4. Bake 20 minutes.


  1. In a small mixing bowl, mix together the glaze ingredients until smooth. I recommend putting the powdered sugar through a sifter and add powdered sugar as needed until a medium thickness consistency is achieved. Use a spoon to drizzle the glaze over the muffins.

I loved this recipe. I had a few fails, but it did end really well. My family has been enjoying them, especially my brother and I who both had three the first day. Hope you enjoy as well! Happy Brewing!


This post first appeared on Tea And Me, please read the originial post: here

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Chai-Infused Cinnamon Roll Muffins | Recipe


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