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Cinnamon Sugar Chai Muffins

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These muffins are reminiscent of cinnamon sugar donuts, but with a chai twist. They’re made up of deliciously fluffy chai muffins coated in melted vegan butter and then a cinnamon sugar mixture. They are beyond delicious.

Ingredients

The delicious chai-spiced muffins are made of the following ingredients:

  • nondairy milk + apple cider vinegar
  • all-purpose flour
  • salt
  • baking soda and baking powder
  • nutmeg, ginger, cardamom, allspice and cinnamon
  • granulated sugar
  • canola oil
  • vanilla extract

And the coating is simply:

  • vegan butter
  • granulated sugar and cinnamon

Mini Muffins

You can make these into mini muffins too! Use a mini muffin tin and fill the cavities about 2/3 of the way full. Bake for 8-12 minutes. The amounts for the coating may vary slightly, use more or less as needed.

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Cinnamon Sugar Chai Muffins

These muffins are reminiscent of cinnamon sugar donuts, but with a chai twist. They're made up of deliciously fluffy chai muffins coated in melted vegan butter and then a cinnamon sugar mixture. They are beyond delicious.
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Course Breakfast
Servings 12 muffins

Ingredients
  

Chai Muffins

  • 1 cup (240 ml) soy milk
  • 1 tbsp (15 ml) apple cider vinegar (can sub white vinegar or lemon juice)
  • 2 cups (250 g) all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • 1/4 tsp allspice
  • 3/4 cup (150 g) granulated sugar
  • 1/3 cup (80 ml) canola oil
  • 1 tsp pure vanilla extract

Cinnamon Sugar Coating

  • 1/2 cup (113 g) vegan butter, melted
  • 1 cup (200 g) granulated sugar
  • 1 tbsp (8 g) ground cinnamon

Instructions
 

  • Preheat the oven to 350°F and grease a 12-cup muffin tin.*
  • Whisk the milk and vinegar in a small bowl and set aside.
  • In a large mixing bowl, whisk the flour, salt, baking soda and powder, spices, and sugar.
  • Add the canola oil and vanilla to the milk mixture and whisk again.
  • Add the wet mixture to the dry and mix until just combined.
  • Pour equal sized portion into the prepared muffin pan, filling each about 3/4 of the way (this recipe should make 12 muffins).
  • Bake for 18-22 minutes, until a toothpick comes out clean or with just crumbs. Once baked, allow to cool slightly while you prepare the coating.
  • Place the melted butter in a small bowl. Stir together the sugar and cinnamon in a separate small bowl.
  • For each muffin, remove from the pan and gently coat in the melted butter, then place in the cinnamon sugar mixture and coat well. Set on a serving tray.
  • Enjoy!

Notes

*You can make mini muffins too! Use a mini muffin tin and bake fill the cavities about 2/3 of the way full. Bake for 8-12 minutes.
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    • Sheila
    • September 5, 2021
    Reply

    Can you substitute canola oil with a different oil? Like olive oil?

      • Six Vegan Sisters
      • September 9, 2021
      Reply

      You can use any oil, however we prefer canola for its neutral flavor!

    • Laura
    • September 16, 2021
    Reply

    5 stars
    I made these today. They are sooooo good! I substituted coconut oil for the canola because that is what I had. They taste great and will be perfect for Fall. Thank you for the recipe!

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