Vanilla Chai Muffins

We enjoyed a rare quiet weekend at home, fully embracing a few days with no plans, commitments, youth sports or work. Its been a while since we had one of those come around and we did not take it for granted.

We started our day by building a fire in the fireplace and drank steaming cups of coffee, relishing the fact we had no place to be. Later, much later, we bundled up in hats and coats and took the dog for a long walk in the wintery sunshine. With the days tasks officially accomplished, I settled back into my favorite spot by the fire to read a book, snooze, occasionally scroll my phone and gloriously lounge the rest of the day away.

I decided the only thing missing from our perfect weekend was a lovely breakfast to go with our coffee and cozy fire. Knowing we had one more day of relaxing ahead of us, a batch of muffins didn’t seem like much trouble and worth the effort of getting off the couch.

I love treating myself to a warm chai tea latte, especially during the winter months, at my favorite local coffee stand, High West Coffee. The drive-through espresso stand is just a hop and a skip from where I live and its all too easy to pull through almost daily. With my favorite latte in mind, an idea for a muffin with chai spices started rattling around in my brain. I have a homemade chai spice mix I love and use occasionally to add to carrot cake and snickerdoodle cookies. Digging to the back of my spice cabinet, I found the little jar I used during the holidays and got to work.

These vanilla chai muffins are a lovely winter-inspired treat. The ricotta cheese folded into the batter makes the muffins rich, slightly dense and perfectly tender. The hint of orange zest combined with the vanilla and chai spices brings the flavors together for a perfectly sweet, but not too sweet muffin. Paired with a cup of strong coffee, this is the perfect breakfast on a slow weekend morning.

Vanilla Chai Muffins

• 1/2 cup salted butter, melted

• 1 cup granulated sugar

• 2 large eggs

• 3/4 cup whole milk ricotta cheese

• 1 tablespoon vanilla extract

• 1 tablespoon homemade chai spice mix*

• Zest of a small orange

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1 tablespoon raw sugar

• 1 cup powdered sugar

• 2 tablespoons milk

Preheat oven to 425 degrees. Line a muffin tin with liners or spray with cooking spray. Set aside.

In a microwave safe bowl, melt the butter in a microwave in 30 second intervals, stirring after each interval until butter is melted.

In a large bowl, combine the melted butter and sugar, whisking to combine. Add the eggs, ricotta cheese, vanilla extract and orange zest. Whisk until mixture is smooth and combined.

In a separate bowl, combine the flour, baking powder, baking soda, salt and chai spice mix. Stir to combine and then mix with the wet ingredients. Use a spatula or wooden spoon to combine, stirring until a dough forms.

Scoop the dough into the muffin tin, filling each cup about three-fourths of the way full. Sprinkle the top of each muffin with raw sugar. Bake in the 425 degree oven for 5 minutes before lowering the temperature to 375 degrees and bake an additional 15-18 minutes or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Remove from the oven and allow to cool in the muffin tin for 5 minutes before transferring to a wire rack to cool. While the muffins cool, combine the powdered sugar and milk in a small bowl. Drizzle the glaze over the muffins and garnish with a small pinch of chai spice mix. Recipe makes 12 standard muffins or 6 large muffins (cooking time will vary slightly with the larger muffins, baking time will be closer to 20 minutes at 375 degree).

Chai Spice Mix

• 1 bag ground black tea

• 2 teaspoons cinnamon

• 1 teaspoon ground cardamom

• 1 teaspoon ground ginger

• 1/2 teaspoon ground all spice

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground cloves

• 1/2 teaspoon black pepper

• 1 tablespoon granulated sugar

In a small glass jar, combine the spice ingredients. Rip open a black tea bag and empty it into the jar. Add the spices and sugar and use a fork to mix everything together. Seal with a lid. Set aside for later.