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1
Add milk and tea bags to a small sauce pan. Bring to a simmer over medium heat, remove from heat, cover and allow it to steep for 25-30 minutes, or until the tea flavor is very pronounced. Squeeze out tea bags into the milk mixture and discard.
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2
Preheat oven to 400u00b0F. Line or grease 10 standard muffin cups. Combine flour through salt in a large bowl. Add spices to a small saute pan and warm over medium heat, stirring often, for 1-3 minutes or until spices are fragrant, being cautious not to burn them. Add spices to the dry ingredients.
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3
Combine the butter and sugars in a bowl of a standing mixture, and beat over high speed for 2-3 minutes or until creamy and fluffy. Beat in eggs, one at a time, over medium speed until incorporated. Stir in sour cream, chai milk and vanilla. Incorporate dry ingredients into wet ingredients, in two additions, over low speed until just combined.
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4
Divide the batter evenly among the prepared muffin cups (they should be 3/4 to all the way full). Bake on the center rack for 15-20 minutes, rotating half way through, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for 5 minutes, transfer to a wire rack and cool completely.
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5
While the muffins cool, prepare the glaze. Whisk together sugar through salt. Whisk in 2 tablespoons of chai milk, adding more if needed to reach desired consistency. Dip muffin tops into the glaze, allowing excess to drip off and place back onto the wire rack until the glaze sets. Enjoy.
