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Chai Streusel Muffins

Chai Streusel Muffins

  • Yield: 16 muffins 1x



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


For the Muffins:

  1. Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners. Spray the liners with nonstick baking spray.
  2. In a medium bowl, whisk together the flour, baking powder, spices, and salt.
  3. Using a hand or stand mixer, beat the butter and sugar together until pale yellow and fluffy, about 2 minutes.
  4. Add the eggs and vanilla and beat until smooth.
  5. Alternate adding the flour and the buttermilk, starting and ending with flour (so, add flour first, then milk, then flour, and so on).
  6. 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.
  7. Allow to cool on a wire rack and keep covered at room temperature in an airtight container.

For the Streusel:

  1. Melt the butter in a small saucepan and then add in the other ingredients.
  2. 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.