Yield: 12 dirty chai latte muffins // Total Time: 45 min. // Disclaimer: This post includes affiliate links.
This post is sponsored by Papanicholas. All opinions are my own.
Welcome fall with these dirty chai latte muffins. The muffins are so light and tender, swirled with chai spiced brown sugar and topped with a chai streusel and coffee glaze!
I partnered with papanicholas coffee to bring you these delicious dirty chai latte muffins today. I absolutely love papanicholas coffee, I use their coffee beans every day! In this recipe I used their toasted southern pecan coffee grounds to flavor both the muffins and the glaze. It adds such a nice nutty flavor to these chai muffins! I definitely highly recommend trying some of their coffee, they have so many delicious flavors and are always the coffee I use in my recipes. You can find their website by clicking here.
What is a dirty chai latte?
A dirty chai latte is just a regular chai latte that has had coffee added to it. It’s really a delicious pairing and is especially delicious when made into muffin form!
Dirty chai latte muffins recipe tips
Weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient. In a small batch recipe it is especially important to get those correct measurements because there is less room for error. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!
Mix the batter carefully
It is super important to not overmix the muffin batter. Overmixing the batter leads to more gluten development which is not desirable in these muffins. Not only will you get those pointy tops on the muffins, but you will end up with tough and chewy muffins.
Room temperature ingredients
It is important for the ingredients to be at room temperature so that they properly incorporate with each other. If you have ever had your batter look curdled, it is most likely due to the ingredients separating from being at different temperatures. Take out the sour cream, milk, and eggs at least 30 minutes and up to 1 hr 30 min. before starting the recipe OR follow these methods for room temperature ingredients FAST:
- Fast room temperature eggs. Place the eggs in a bowl in the sink and continuously run hot water over it for one minute. And there you go – room temperature eggs! Alternatively (and less waste-fully) fill a bowl with warm water and let the eggs sit in it for 5 minutes.
- Fast room temperature sour cream and milk. Microwave each ingredient in 5 second intervals until it is no longer cold (but not hot!). It should take no more than 30 seconds per ingredient. And there you go – fast and easy room temperature sour cream and milk!
Under-bake, don’t over-bake
Muffins like to go from under-baked to over-baked super quickly so it is important to keep a close eye on them. Start checking at 14 minutes with a toothpick. If the toothpick comes out wet, check them again in 2 minutes and so on until only a few moist crumbs stick to the toothpick.
Get those perfect muffin tops
The trick to getting those nicely domed muffin tops is (mostly) all in your oven’s temperature! Bake the muffins at 425°F / 220°C for 5 minutes. Then, without opening the oven, reduce the temperature to 350°F / 175°C and continue baking until done. The super high heat will make the muffins rise nice and tall! You will also want to bake them lined in every other tin on the muffin pan, and fill them to the very top. This recipe makes the perfect amount of batter to fill every muffin liner straight to the top for those perfect muffin tops!
Get evenly distributed muffin batter
My favorite way to evenly distribute muffin batter is to use cookie scoops! Works perfectly every time. So long are the days of eyeballing which muffin may need a little more batter.
Ingredients and substitutions
For the chai streusel:
Unsalted butter: the base of the streusel, makes it taste buttery and delicious. You can use salted butter in place of the unsalted.
Light brown sugar: sweetens the streusel.
All purpose flour: adds structure to the streusel.
Chai spice: for flavor.
For the muffins:
All purpose flour: for structure and chewiness.
Baking powder: for helping the muffins rise.
Salt: to help balance and bring out the sweetness of the muffins.
Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the muffins.
Granulated sugar: for sweetening and helping lock in moisture.
Egg: for binding and for moisture.
Vanilla: for flavor. I use and love this vanilla extract!
Papanicholas Toasted Southern Pecan Coffee: gives these muffins a wonderful nutty coffee flavor.
Whole milk: for moisture. You can use 2%, 1% or your favorite plant-based milk here, just note that the texture may change and the muffins may be less light and fluffy.
Sour cream: for moisture and tenderizing the muffin batter. You can also substitute in greek yogurt here!
For the chai swirl:
Light brown sugar: for a sweet and flavorful surprise in the center of the muffins.
Chai spice: adds flavor to the swirl.
For the coffee glaze:
Powdered sugar: the base of the glaze.
Papanicholas Toasted Southern Pecan Coffee: gives the glaze a wonderful nutty coffee flavor.
How to make dirty chai latte muffins
1. Make the streusel. In a small bowl, melt the butter. Add in the flour and sugar, using a fork to mix the ingredients together until you have small clumps of dough.
2. Mix the wet ingredients. In a medium sized mixing bowl, whisk together the melted butter and sugar. Then, whisk in the vanilla, coffee, sour cream, and milk until very well combined.
3. Mix in dry ingredients. Add in the flour, baking powder, and salt. Gently mix the batter together just until no flour streaks remain.
4. Layer the muffin batter. Add enough batter into each muffin liner just to cover the bottom (~1 1/2 tbsp.) Evenly distribute the chai spiced brown sugar between each liner, then top with the remaining muffin batter. Finish off the muffin batter with the streusel.
5. Bake. We’ll start the muffins out at 425°F for 5 minutes, which will help them rise up nice and tall. Without opening the oven door, reduce the temperature to 350°F / 175°C for the remainder of the baking time.
6. Make the glaze. Whisk together the powdered sugar and coffee until combined. Once the muffins have cooled to room temperature, drizzle the glaze over each of them.
7. Serve and enjoy! Enjoy your delicious dirty chai latte muffins!
Make your own chai spice
If you are interested in making your own chai spice, here is what I used for this recipe! This will make enough for 1 tbsp. Half of it will be used in the chai swirl, and half will be used in the chai streusel.
1 tsp. ground cinnamon
1/2 tsp. each of the following: ground allspice, ground cardamom, ground cloves, ground ginger
Dirty chai latte muffins Q & A
Can I make these dirty chai latte muffins small batch?
Definitely! Simply cut all of the ingredients in half for 6 delicious muffins, with no worries about extras or having to have them go to waste!
How to store these muffins
Like most baked goods, these muffins will definitely taste the best on the day that they are baked. They will last for up to 3 days stored in an airtight container at room temperature.
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
Tools and ingredients
Papanicholas Toasted Southern Pecan Coffee: seriously so delicious and adds such a great flavor to these muffins. You can buy it here!
Muffin pan: I absolutely love USA pan products because of their great quality. This is their muffin pan.
Cookie scoops: A life saver for getting evenly distributed muffins. I have gone through a lot of cookie scoops in my baking journey, and these ones have lasted me the longest without breaking. Plus they are dishwasher safe!
For a full list of tools, equipment and ingredients that I use and love, you can check out this page here.
Did you make these dirty chai latte muffins?
If you made these dirty chai latte muffins I would love to see them and know your thoughts! Please leave a comment and review down below, and tag both me @freshbeanbakery and papanicholas @papanicholascoffee on Instagram. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Dirty Chai Latte Muffins
- 41 g unsalted butter (3 tbsp.)
- 55 g light brown sugar (¼ c.)
- 80 g all purpose flour (⅔ c.)
- 1 ½ tsp. chai spice
- 113 g unsalted butter (½ c.)
- 200 g granulated sugar (1 c.)
- 2 eggs room temperature
- 1 tsp. vanilla extract
- 1 ½ oz. Papanicholas Toasted Southern Pecan Coffee room temperature
- 90 g sour cream (¼ c. + 2 tbsp.) room temperature
- 65 g whole milk (¼ c.) room temperature
- 240 g all purpose flour (2 c.)
- 1 tbsp. baking powder
- ½ tsp. salt
- 110 g light brown sugar (½ c.)
- 1 ½ tsp. chai spice
- 120 g powdered sugar (1 c.)
- 1-2 tbsp. Papanicholas Toasted Southern Pecan Cofffee
- Preheat the oven to 425°F / 220°C. Line a muffin tin with 12 parchment liners. Start brewing Papanicholas Toasted Southern Pecan Coffee.
- In a small bowl, melt the butter. Use a fork to whisk in the sugar, flour, and chai spice until combined and chunks of dough are formed. Set aside.
- In a medium sized mixing bowl, melt the butter, then whisk in the sugar.
- Whisk in the eggs, vanilla, coffee, sour cream, and milk until well combined.
- Add in the flour, baking powder, and salt. Gently mix together just until no flour streaks remain.
- Use a small cookie scoop to dish out enough muffin batter into each liner to cover the bottom (~1 ½ tbsp.)
- In a small bowl, whisk together the brown sugar and chai spice. Evenly distribute the spiced sugar between each muffin liner, using approximately 2 tsp. per muffin.
- Top the muffins with the remaining batter, then evenly distribute the streusel on top of each muffin.
- Bake the muffins for 5 minutes at 425°F / 220°C. Without opening the oven door, reduce the temperature of the oven to 350°F / 175°C. Bake for an additional 10-15 minutes, or until a toothpick inserted into the muffins comes out clean.
- In a small bowl, whisk together the powdered sugar and 1 tbsp. of coffee until well combined. If the glaze is too thick, add in more coffee until the desired consistency is reached.
- Once the muffins have cooled to room temperature, drizzle the glaze over each muffin. Serve and enjoy!
These are perfect dirty chai muffins! The chai and coffee is very well balanced — neither is too strong nor weak. Two things that made my muffins rise super high — the first 5 minutes at a higher temperature and filling every other spot in the muffin tin. These tasted like fancy bakery style muffins and I’ll definitely be making them again!
Thank you so much, Becca! So happy you enjoyed the recipe <3