Chai Spiced Butternut Squash Muffins with Salted Honey Glaze

Name: Chai Spiced Butternut Squash Muffins with Salted Honey Glaze
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 1 1/2 cups all purpose flour; 1 cup cooked and mashed butternut squash; 1/2 cup packed brown sugar; 1/4 cup honey; 1 large egg; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground cloves; 1/4 teaspoon ground black pepper; 1/4 teaspoon salt; 2 tablespoons honey for the glaze; 1/4 teaspoon sea salt for the glaze

These cozy fall muffins combine earthy butternut squash with warm chai spices and a sweet, salty honey drizzle.

By Recipes By Nani· 🌍 American· October 15, 2026

Chai Spiced Butternut Squash Muffins with Salted Honey Glaze

recipesbynani.com

Prep

15 minutes

Cook

20 minutes

Total

35 minutes

Serves

There is nothing quite like the smell of these muffins baking in the oven on a chilly morning. The butternut squash makes the crumb incredibly moist, while the homemade chai spice blend adds a wonderful warmth that pairs perfectly with a fresh cup of coffee.

I love using brown butter in this recipe because it adds a deep, nutty sweetness that makes these taste special. If you want to save time, you can roast the squash a day ahead or use a high quality canned puree instead.

🧺 Ingredients

1/2 cup unsalted butter
1 1/2 cups all purpose flour
1 cup cooked and mashed butternut squash
1/2 cup packed brown sugar
1/4 cup honey
1 large egg
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/4 teaspoon salt
2 tablespoons honey for the glaze
1/4 teaspoon sea salt for the glaze

👩‍🍳Instructions

1
Preheat your oven to 375 degrees and line a muffin tin with paper liners.
2
Melt the butter in a small saucepan over medium heat, stirring constantly until it turns golden brown and smells nutty, then remove from heat to cool slightly.
3
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and all the chai spices.
4
In a separate bowl, mix the cooled brown butter, mashed butternut squash, brown sugar, honey, and egg until smooth.
5
Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
6
Divide the batter evenly among the muffin cups and bake for 18 to 20 minutes, or until a toothpick comes out clean.
7
Let the muffins cool on a wire rack.
8
Whisk the extra honey and sea salt together in a small bowl, then drizzle the mixture over the cooled muffins before serving.

💡 Tips

Store these muffins in an airtight container at room temperature for up to three days. You can also freeze them for up to two months and reheat them in the microwave for a quick snack. They taste best when served slightly warm.

#Baking #Muffins #Fall #Vegetarian #Breakfast

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