Apple Chai Spice Muffins
These Apple Chai Spice Muffins perfectly capture the essence of fall baking with their aromatic spices, juicy apple chunks, and irresistible streusel topping. The marriage of warming chai spices with sweet-tart apples creates a truly exceptional breakfast treat that's worthy of becoming a seasonal tradition in your home.
Equipment
- 12-cup Muffin Tin
- Paper liners or cooking spray
- Mixing Bowls
- Whisk
- Spatula
- Ice Cream Scoop (optional)
- Wire Cooling Rack
Ingredients
For the Muffins
- 2 cups all-purpose flour substitute whole wheat pastry flour for a nuttier flavor
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/8 teaspoon black pepper
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter melted and cooled
- 2 large eggs room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups diced apples about 2 medium apples - Honeycrisp or Granny Smith work beautifully
For the Chai Streusel Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar packed
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon black pepper
- 4 tablespoons cold butter cubed
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly with butter or cooking spray.
- In a medium bowl, combine the flour, brown sugar, and all spices for the streusel. Whisk them together to ensure even distribution of the aromatic chai spices.
- Add the cold butter cubes to the streusel mixture and use your fingertips or a pastry cutter to work the mixture until it resembles coarse crumbs.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, cardamom, ginger, cloves, and black pepper for the muffin batter.
- In a separate bowl, whisk together the sugar and melted butter until combined. Add the eggs one at a time, whisking well after each addition. Stir in the milk and vanilla extract until the mixture is smooth and well incorporated.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined. Be careful not to overmix.
- Gently fold in the diced apples until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Use an ice cream scoop for consistent portioning if available.
- Sprinkle the chai streusel topping generously over each muffin, gently pressing it into the batter slightly to ensure it adheres during baking.
- Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The tops should be golden brown and slightly firm to the touch.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
1. For healthier alternatives, consider replacing all-purpose flour with whole wheat pastry flour, reducing sugar and adding applesauce, or substituting half the butter with Greek yogurt.
2. Store at room temperature in an airtight container for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
3. To refresh day-old muffins, microwave for 10-15 seconds or warm in a 300°F oven for 5 minutes.
4. Firm, tart-sweet apples like Honeycrisp, Braeburn, or Granny Smith work best in this recipe.
5. Black pepper is a traditional component of authentic chai spice blends that adds subtle warmth and depth without making the muffins spicy.
Nutrition
Calories: 285kcalCarbohydrates: 36gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 135mgFiber: 2gSugar: 18g
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