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Chai-Spiced Butternut Squash Muffins with Salted Honey Glaze Recipe

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4.1 from 4 reviews

These fluffy chai-spiced butternut squash muffins are a delightful fall treat featuring homemade chai spices and a touch of caramel flavor from brown butter. Topped with a simple salted honey glaze, they pair perfectly with a cup of coffee. These freezer-friendly muffins use whole wheat pastry flour and natural sweeteners like honey or maple syrup, making them a wholesome and flavorful snack or breakfast option.

  • Total Time: 40 minutes
  • Yield: 12 muffins

Ingredients

For the Muffins

  • ⅓ cup (75g) salted butter
  • 1 heaping cup finely mashed or pureed roasted butternut squash (can also substitute sweet potato or pumpkin)
  • 2 large eggs, at room temperature
  • ½ cup (168g) honey (or substitute pure maple syrup)
  • 3 tablespoons unsweetened almond milk (or milk of choice)
  • 2 teaspoons vanilla bean paste
  • 1 ¾ cups (210g) whole wheat pastry flour or white whole wheat flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon cardamom
  • ½ teaspoon allspice
  • ¼ teaspoon salt

For the Salted Honey Glaze

  • ½ cup (57g) powdered sugar
  • 1 tablespoon honey (or substitute pure maple syrup)
  • 1 tablespoon butter, melted
  • Pinch of sea salt

Instructions

  1. Prep your pan: Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners and spray the inside of the liners with nonstick cooking spray to prevent sticking.
  2. Brown the butter: Add the butter to a saucepan over medium heat. Whisk constantly as the butter crackles and foams, then begins to brown with a golden amber color and nutty aroma. Remove from heat immediately to avoid burning and transfer to a medium bowl. Let cool for 5–10 minutes until warm but not hot.
  3. Mix the wet ingredients: In a large bowl, whisk together the mashed butternut squash, eggs, honey, almond milk, and vanilla bean paste until smooth. Stir in the cooled brown butter.
  4. Whisk the dry ingredients: In a separate large bowl, combine the whole wheat pastry flour, baking soda, cinnamon, ground ginger, cardamom, allspice, and salt. Whisk thoroughly to distribute the spices evenly.
  5. Combine wet and dry ingredients: Add the dry ingredients to the wet mixture and stir gently until just combined; do not overmix. Evenly divide the batter among the prepared muffin liners.
  6. Bake: Bake the muffins for 20–25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
  7. Make the salted honey glaze: Mix the powdered sugar, honey, and melted butter in a small bowl until smooth. Add a pinch of sea salt. If the glaze is too thick, stir in 1 teaspoon of milk to reach desired consistency.
  8. Glaze the muffins: Spoon about ½ tablespoon of the salted honey glaze over each cooled muffin. Allow the glaze to set before serving.

Notes

  • Substitute roasted sweet potato or pumpkin for butternut squash if desired.
  • Use pure maple syrup instead of honey for a vegan option.
  • Ensure eggs and other ingredients are at room temperature for best texture.
  • These muffins freeze well; store them in an airtight container and thaw before serving.
  • Adjust spices to your taste preference for a stronger or milder chai flavor.
  • Use whole wheat pastry flour for a tender crumb; all-purpose flour will work but may alter texture slightly.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://recipeteach.com/chai-spiced-butternut-squash-muffins-with-salted-honey-glaze-recipe/