I could use a muffin (or three today). It’s only Tuesday and I’m already having one of “those” weeks.
My allergies are kicking my butt right now. I’m feeling a bit run down. Work has been insane lately. My to-do list is a mile long. My house is a mess. The laundry baskets are overflowing. See? It’s definitely a muffin day.
These muffins will definitely help soothe my soul. They are a total indulgence. A total comfort. And totally necessary. They are based off the recipe for these fresh strawberry muffins, which may actually be THE best baked good to ever come out of my oven. Seriously. You guys seem to agree, too, because they are one of the most popular recipes on the site. They are cupcakes masquerading as muffins, and I’m not apologizing for it. One bite and you’ll get it.
Not only are they ridiculously easy to make (I bet you already have most, if not all, of the ingredients on hand), but they come out perfectly every time. Fluffy, not at all dry (my way of avoiding that much-dreaded word rhyming with “schmoist”), and loaded with the sweet, buttery flavor we all know and love. The fresh berries really take things over the top. Sweet, juicy little flavor jewels!
I took that perfect recipe and swapped in some blueberries for the strawberries and added a streusel because…why not? I never say no to streusel. It’s just an excuse to add more sugar and butter to my life. It’s an obvious yes.
I also spiced things up a bit with the flavors of chai tea. I adore chai tea. In fact, I love it so much, I already made you some other muffins featuring chai spice AND a streusel.
So, really, today’s recipe is me recycling two older recipes and calling it new. Forgive me? I think you will once you taste these. After all, you can never have too many muffin recipes, right?
The difference here is that the chai spice is going into some sweetened BUTTER. Yup. Sweet chai-spiced butter to slather on all the things! You’re welcome.
It’s dangerously good, and I envision lots of filthy (read: wonderful) ways to use the stuff. On these muffins, for one. Or on pancakes. Waffles. Morning toast. I even have visions of a trashy grilled cheese situation cooked in the chai butter…with apples and bacon or something. Woah.
This is the stuff shitty weeks call for. I feel better already.
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup sugar
2 large eggs
2 teaspoons vanilla bean paste (or extract)
½ cup whole milk
1 cup fresh blueberries
1 stick unsalted butter
½ cup brown sugar
1 teaspoon cinnamon
Pinch of fine salt
1½ cups flour
½ stick unsalted butter
¼ cup sugar
1 teaspoon cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice
Pinch of fine salt
Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners. Spray the liners with nonstick baking spray.
In a medium bowl, whisk together the flour, baking powder, and salt.
Using a hand or stand mixer, beat the butter and sugar together until pale yellow and fluffy, about 2 minutes.
Add the eggs and vanilla extract and beat until smooth.
Alternate adding the flour and the milk, starting and ending with flour (so, add flour first, then milk, then flour, and so on).
To the empty flour bowl, add the blueberries and 1 tablespoon flour. Toss the berries to evenly coat in the flour.
Using a spatula, gently fold the berries into the batter. Scoop the batter into the prepared muffin pan and then prepare the streusel.
Melt the butter in a small saucepan and then add in the other ingredients.
Cook over medium-low heat, stirring almost constantly, for about 5 minutes. It is ready when it is very crumbly and the butter has been completely absorbed. Sprinkle the streusel generously over the muffin batter once it is cool enough to handle.
Bake the muffins for 20-25 minutes or until they are set in the middles and golden around the edges.
Allow to cool on a wire rack and keep covered at room temperature in an airtight container.
While the muffins are baking, make the chai butter by mixing all the ingredients together in a bowl, stirring until everything is evenly incorporated.
Serve the muffins with the chai butter.