Back with another chai recipe for you because I’m pretty sure this chai obsession isn’t going to end any time soon. This time we have chai muffins topped with the perfect chai streusel.
I probably don’t need to tell you that you should pair these muffins with a hot cup of tea, but I’m going to tell you that anyway. There is truly no such thing as too much tea. If you ask me, the more tea, the better. If you haven’t tried chai with oat milk yet, get on it! My friend was on to something with that suggestion (just don’t tell him that, it’ll go to his head!).
These muffins truly could not be easier. They’re so simple and have minimal ingredients. Chai spices are the stars of the show and we’re letting them shine bright. Chai muffins, chai streusel. It’s a thing and you don’t want to miss it.
I like using sour cream to keep these muffins light and fluffy, but Greek yogurt will totally work too. The one thing you can’t skimp on is the chai spice mix. We’re using it and we’re using it liberally. These are the perfect comforting muffins to enjoy on a cold winter day.
Chai Muffins
Ingredients
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 tbsp. chai spice
- 2 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 tsp. vanilla extract
- 1 cup sour cream or Greek yogurt
- Streusel:
- ¼ cup all-purpose flour
- 2 tbsp. light brown sugar
- 1 tbsp. chai spice
- 2 tbsp. cold unsalted butter, cut into pieces
Directions
- Step 1 To make the streusel, place all of the ingredients in a bowl and mix together with a fork, until well combined and you have a crumbly mixture. Set aside.
- Step 2 Preheat oven to 375°F and line a muffin pan with cupcake liners.
- Step 3 In a bowl, sift together the flour, baking soda, baking powder, chai spice, and salt. Set aside.
- Step 4 In a large bowl, whisk together the sugar, eggs, and zest until pale yellow in colour. While whisking, slowly drizzle in the vegetable oil, then add the vanilla extract, and sour cream, mix well. Gently fold in the flour mixture, being careful not to overmix.
- Step 5 Divide the batter among the 12 cupcake liners if making jumbo muffins, or 18 cupcake liners if making normal sized muffins and sprinkle with the streusel. Bake for 22-28 minutes, until a toothpick inserted in the centre comes out clean. Turn out onto a towel to cool completely.
