Chai Spiced Glazed Doughnut Muffins

Fine, I'll admit it. I had chai tea once. I don't drink tea. I didn't know it was tea, it was a sample. And it was so delicious. There's been a little depression since I found out it was tea and decided not to drink it.
However.
These muffins do Chai tea justice it desperately needs! Oh, they are spiced wonderfully and have a perfect glaze to accompany them. Anytime I get the urge for Chai tea, I guess I'll just have to whip up these beauts.

Photo Credit to My Baking Addiction

Chai Spiced Glazed Doughnut Muffins
Muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup light brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk
Glaze:
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice
3/4 teaspoon vanilla
1 tablespoon milk

Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.
In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs one at a time, beating to combine.
Stir in the baking powder, baking soda, cinnamon, ginger, cardamom, allspice, black pepper, salt and vanilla. Mix well to fully incorporate.
Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
Using a large scoop (about 3 tablespoons), divide the batter evenly into the prepared pan, filling the wells nearly full.
Bake the muffins in preheated oven for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. Prepare the glaze.

In a medium bowl, mix together the melted butter, confectioners’ sugar, spices, vanilla and milk. Whisk until smooth.

When muffins have cooled slightly (about 5 minutes), dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

Recipe Source: My Baking Addiction