Chai Spice Chocolate Chip Banana Muffins

These gorgeous Chai Spice Chocolate Chip Banana Muffins are not your typical banana muffins... They are glowing with a fragrant blend of Chai spices and loads of dark chocolate chips! Chocolate pairs so well with warm spices, and a banana base complements it so well. If you're looking for a change from the usual muffin and you literally want to spice things up, try this recipe! Then, to make these extra special there is a simple spiced glaze made with maple syrup. This combination is so delicious! The banana muffin base is made with brown sugar to add a rich sweetness that has a hint of molasses taste to complement the spices.

WHAT'S IN A CHAI SPICE BLEND?

Chai spices typically lead with ginger and cinnamon. Here is the blend of spices I prefer:

• Ginger
• Cinnamon
• Cardamom
• Clove
• Black pepper (optional)

HOW TO MAKE CHAI SPICE BLEND:

For this recipe, I add the spices individually, but you can make your own Chai spice blend at home and use it to flavor all sorts of desserts by adding it to cake batters and cookie dough. Use a couple of teaspoons in your favorite sugar cookie recipe to make the most incredible holiday cookies! Of course you can also add it to tea with plenty of milk and make the most lovely aromatic beverage! Here is the chai spice blend:

• 2 tablespoon ground ginger
• 2 tablespoon ground cinnamon
• 1 tablespoon ground cardamom
• 1 ½ teaspoon ground clove
• 1 teaspoon ground black pepper

STEP BY STEP INSTRUCTIONS FOR BANANA CHAI MUFFINS

• STEP 1). Combine dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, spices and salt until evenly blended. Stir through chocolate chips and set aside.
• STEP 2). Combine wet ingredients. In a large bowl, mash the bananas with a fork until smooth. Stir in brown sugar, then add milk and vegetable oil and whisk until combined. Whisk in eggs until smooth.
• STEP 3). Combine dry ingredients with wet ingredients. Add dry ingredients all at once and stir together gently with a wooden spoon until just combined. Do not over-mix. A few small lumps are just fine.
• STEP 4). Bake. Divide batter evenly among prepared muffin cups, filling them to the rim. Sprinkle extra chocolate chips on top and bake for 18-20 minutes, until golden brown and slightly firm to the touch. Transfer pan to a wire rack and let muffins cool for 5 minutes before transferring individually to the rack to finish cooling.
• STEP 5). Make the glaze. Combine all ingredients in a bowl and spoon over the cooled muffins. Enjoy!

WHAT IS THE DIFFERENCE BETWEEN MUFFINS AND CUPCAKES?

Muffins are so simple to make! Unlike cupcakes, muffins don't require softened butter and don't require the "creaming step". Creaming is the technique that refers to beating softened fat with sugar to incorporate tiny air bubbles and build the foundation for traditional cake batters. The simple two-part mixing method used to make muffin batter is why they are called "quick breads". Just blend the dry ingredients, then blend the wet ingredients, then blend them all together.

The difference between muffins and cupcakes is the method! If you are creaming butter and sugar until light and fluffy, then you are making cupcakes my friend! Muffins are quick breads, NOT cake. And, muffins have a soft, moist open texture instead of a fine, tight crumb structure like cake.

If you love muffins, check out my other popular muffin recipes:

The BEST Bakery-Style Blueberry Muffins

Spiced Sweet Potato Pie Muffins

Moist Chocolate Fudge Swirl Banana Muffins

BEST Banana Blueberry Oat Muffins

Chocolate Swirl Pumpkin Spice Muffins

Whole Wheat Chocolate Banana Muffins

Best Banana Oat Muffins

Chai Chocolate Chip Banana Muffins

Christina Marsigliese

Tender and soft banana muffins with a cozy blend of fragrant chai spices and dark chocolate chips -- a delicious combination!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Servings 12 muffins

Ingredients

  

• 2 cups 284g all-purpose flour
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ¼ teaspoon ground ginger
• ¼ teaspoon ground clove
• ½ teaspoon salt
• 1 cup 170g mini dark chocolate chips
• 2 large ripe bananas about 1 cup/240ml mashed
• ¾ cup 165g packed light brown sugar
• ½ cup 120ml whole milk
• ¼ cup 60ml vegetable oil
• 2 large eggs at room temperature

Glaze:

• ⅔ cup 80g icing sugar
• 1 tablespoon 15ml maple syrup
• 2 teaspoon 10ml milk
• Pinch of salt
• ¼ teaspoon ground cinnamon

Instructions

 

• Preheat your oven to 350°F and line the cups of a standard 12-cup muffin pan with paper liners.
• In a medium bowl, whisk together flour, baking powder, baking soda, spices and salt until evenly blended. Stir through chocolate chips and set aside.
• In a large bowl, mash the bananas with a fork until smooth. Stir in brown sugar, then add milk and vegetable oil and whisk until combined. Whisk in eggs until smooth. Add dry ingredients all at once and stir together gently with a wooden spoon until just combined. Do not over-mix. A few small lumps are just fine.
• Divide batter evenly among prepared muffin cups, filling them to the rim. Sprinkle extra chocolate chips on top and bake for 18-20 minutes, until golden brown and slightly firm to the touch. Transfer pan to a wire rack and let muffins cool for 5 minutes before transferring individually to the rack to finish cooling.
• For the glaze, combine all ingredients in a bowl and spoon over the cooled muffins. Enjoy!