Spiced, warm and fluffy, Chai Spice Streusel Muffins are the epitome of fall.
I spent my weekend catching up with friends, hanging out with my mom and enjoying a Sunday by the pool. It’s been hot in Charlotte, but it won’t last. I’m trying to savor summer as much as possible, but also: just give me fall, okay? I want boots and lattes and scarves and pumpkin beers and sweaters and pies and chilly weather and colorful trees. (I think the last part — or all parts — might be exacerbated by the fact that I just spent entirely too long looking at this State-by-State Guide to Fall Leaves.)
Is anyone else as excited about autumn eats as I am? I recently whipped up these Chai Spice Streusel Muffins for a brunch party and they were such a hit! Spiced, warm and fluffy, you can seriously taste the fall in these babies. So good.
The streusel topping contains all the exotic, robust flavors of chai tea, which you probably already have in your spice cabinet. (And if you don’t, I give you permission to make them without whatever you’re missing. When in doubt, add more cinnamon, I say!) Brown sugar, cinnamon, ginger, cloves, cardamom, allspice and black pepper all come together beautifully in these airy muffins. Serve these Chai Spice Streusel Muffins up for your next brunch or make a batch for easy breakfasts or snacks! Because these will totally make Mondays better. // susannah
P.S. Aren’t those baking cups just the prettiest? They’re called tulip liners (affiliate link) and I just love how elegant they are!
P.P.S. Dirty Chai Cinnamon Rolls should happen again soon.
Spiced, warm and fluffy, Chai Spice Streusel Muffins are the epitome of fall. Perfect for autumnal breakfasts and brunches!
For the muffins
- 8 tablespoons unsalted butter, softened
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup cream
- 1 3/4 cup all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
For the streusel
- 2 tablespoons butter, softened
- 1/4 cups flour
- 2 tablespoons brown sugar
- 3/4 teaspoons cinnamon
- 1/8 teaspoons ground cloves
- 1/4 teaspoon ginger
- 1/4 teaspoon cardamom
- 1/8 teaspoon allspice
- pinch black pepper
- Preheat oven to 350ºF. Line a muffin tin with paper baking cups, or use cooking spray or butter to grease the cavities.
- In an electric mixer, combine butter, sugars and vanilla until well blended. Whisk in eggs and cream.
- While the items mix, combine flour, sugar, baking powder, cinnamon and salt in a in a large bowl.
- Gradually add the flour mixture to the egg mixture, mixing until moistened. Divide batter into muffin cups, filling 3/4 full.
- For the topping, combine all ingredients in a small bowl. WIth a fork, cut in the butter until the mixture is crumbly. Sprinkle evenly over muffins.
- Bake 16-18 minutes or until golden brown.