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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


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


  • 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!


*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.