I know, I know.

The last thing we all need right now is more carbs. All I want is a salad. A big, honkin’ salad. BUT! These muffins are worth it. So, so worth it. Besides, aren’t we only a week away from our carb-free new years’ resolutions? Let’s get it in while we can.

Speaking of that! How was your Christmas or Hannukah kick off?! Ours was wonderful. Full of family, fun, and of course, food. We hosted both sides of our family at our house on Sunday, and it was a fast, hustle-and-bustle kind of day. I loved every second of it.

Christmas with a kid is really on a whole new and awesome level. Kieran was a very good boy in 2016, apparently. In other words, we’re set on toys and goodies for another year at least. It’s always sad to see the holidays end, but I can say that we definitely extended them as long as possible. Our tree went up in early December and the outside of our house looks like Santa threw up on it. So. Many. Lights. We are going to try and keep the tree going for another week.

Anywho! Back to the muffins.

I previewed these on Instagram a couple weeks ago, and I finally got my act together to share them with you all. I had my reasons for saving them until AFTER Christmas, though. They are perfect for making for any house guests you may still have visiting, or for any after-holiday gatherings or brunches that may be coming your way.

They’re easy. They’re delicious. And they’re freaking cozy. They are great for munching on as a snack or with a hot cup of coffee or tea in the morning. So versatile!

The batter is studded with warming chai-inspired spices. It bakes up super fluffy and moist (sorry), and there is not a single thing I would change about this muffin batter. It’s the best base for just about any type of muffin. I shared a very similar version with these strawberry muffins earlier this year. Muffins masquerading as cupcakes! That’s always a muffin goal. At least in my life.

Not only is the batter perfect, but the streusel on top is TO DIE FOR. Big crunchy, crumbly chunks of butter, sugar, and more chai spices. The streusel adds a ton of flavor and some fun texture to these otherwise fluffy and light muffins. I love a streuseled muffin. So does Dan. He’s been known to dig into the container of muffins just to pick off the crumbly topping. I can’t even get mad at him for it. I totally get it.

The carb factor has not come into effect yet in our house. Clearly.

And to top things off, I’ll be sharing MORE carbs later this week. Stay tuned!!!

Chai Streusel Muffins

Yield: 16 muffins 1x

Print Recipe

Scale

Ingredients

For the Muffins:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 teaspoon fine salt
1 stick unsalted butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla bean paste (or extract)
½ cup buttermilk (or whole milk or yogurt)

For the Streusel:

1 stick unsalted butter
½ cup brown sugar
2 teaspoons cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground allspice
Pinch of fine salt
1½ cups flour

Instructions

For the Muffins:

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, spices, 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 and beat until smooth.
Alternate adding the flour and the buttermilk, starting and ending with flour (so, add flour first, then milk, then flour, and so on).
Scoop the batter into the prepared muffin pan and then top each muffin with the streusel. Bake for 25-30 minutes or until the muffins are golden around the edges and set in the middles.
Allow to cool on a wire rack and keep covered at room temperature in an airtight container.

For 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.