Browned Butter Vanilla Chai Muffins

🥘 Ingredients

• butter 6 tbsp
• brown sugar ¼ cup
• brown sugar 2 tbsp
• all-purpose flour 1 tbsp
• cinnamon 2 tsp
• butter 3 tbsp
• california olive ranch extra virgin olive oil 3 tbsp
• brown sugar ½ cup
• granulated sugar ½ cup
• egg 1 large
• vanilla bean paste or extract 1 tbsp
• all-purpose flour 1.33 cup
• baking powder ¾ tsp
• baking soda 0.12 tsp
• salt 1 pinch
• chai concentrate ½ cup
• powdered sugar ½ cup
• chai concentrate 1 ½ tbsp
• butter 1 tbsp
• vanilla ¼ tsp
• cinnamon ½ tsp

1. 1

   Preheat the oven to 425°F and line a muffin tin with muffin cups.
2. 2

   First, prepare the crumble topping: In a small bowl, combine butter , brown sugar , additional brown sugar , all-purpose flour , and cinnamon . Mix with your fingers until crumbly, then set aside.
3. 3

   For the muffin batter: In a large bowl, whisk together butter , california olive ranch extra virgin olive oil , brown sugar , and granulated sugar until smooth. Beat in the egg until well incorporated. Add vanilla bean paste or extract and mix until combined.
4. 4

   In a separate bowl, whisk together all-purpose flour , baking powder , baking soda , and salt . Gradually add half of the dry mixture to the wet ingredients, alternating with chai concentrate , mixing until just combined. Do not overmix.
5. 5

   Divide the batter evenly among the prepared muffin cups and sprinkle generously with the crumble topping. Bake at 425°F for 5 minutes , then reduce the oven temperature to 350°F and continue baking for 15 minutes until a toothpick inserted comes out clean.
6. 6

   For the icing: Once the muffins have cooled completely, whisk together powdered sugar , chai concentrate , butter , vanilla , and cinnamon until smooth. Drizzle over the cooled muffins before serving.