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.
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(240 ml) soy milk
(15 ml) apple cider vinegar (can sub white vinegar or lemon juice)
(250 g) all-purpose flour
(150 g) granulated sugar
(80 ml) canola oil
pure vanilla extract
Cinnamon Sugar Coating
(113 g) vegan butter, melted
(200 g) granulated sugar
(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.
*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.