Coffee Cake Chai Muffins

8 muffins
35 min

Try these Coffee Cake Chai Muffins for a spiced-up breakfast or snack break. These muffins are topped with a cinnamon streusel crumble and an optional vanilla glaze for the perfect pastry combination.

If you love chai tea or chai lattes, you have to try these muffins. They have the perfect amount of spice and a sugary crunchy topping.

Yes, you can easily double this recipe. Because of the layering of these muffins, this recipe only yields 8-9 muffins. So if you would like more muffins, just double the ingredients.

You can freeze these Chai Coffee Cake Muffins. Allow the muffins to completely cool before storing them in an air-tight freezer-safe container. When ready to serve, allow the muffins to defrost in the fridge or on the counter. Do not drizzle with the glaze until you are ready to serve the muffins.

Coffee Cake Chai Muffins

Chai Muffin with vanilla glaze

Chai muffin batter and streusel layer

Coffee Cake Chai Muffins
Recipe details
  • 8  muffins
  • Prep time: 20 Minutes Cook time: 15 Minutes Total time: 35 min
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Streusel Topping
  • 4 tablespoons all-purpose flour
  • 4 tablespoons brown sugar (light or dark)
  • 1/4 heaping teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, cold
Chai Muffins
  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/3 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/5 teaspoon freshly ground nutmeg (or 1/4 teaspoon ground nutmeg)
  • 1/4 teaspoon ground cloves
  • 1/4 cup unsalted butter, cold
  • 1/4 cup sour cream
  • 3 tablespoons milk
  • 1 large egg
Optional Vanilla Glaze
  • 1/2 cup confectioners powdered sugar
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla extract
Streusel Topping
In a small mixing bowl place the flour, brown sugar, and cinnamon and stir to combine.
Cut the cold butter into small cubes and then cut into the mixture with a pastry cutter or fork until you get a nice crumble. Set aside.
Chai Muffins
Preheat the oven to 400F and prepare a muffin tin with liners or grease each well with butter and set it aside. This recipe is a small batch and will fill 8-9 muffin sections.
In a large mixing bowl add the flour, sugar, baking powder, baking soda, kosher salt, ground cinnamon, ground cardamom, ground ginger, ground nutmeg, and ground cloves and stir to combine.
Chop the cold butter into cubes and cut into the flour mixture with a pastry cutter or a fork. Similar to the crumble, you will have small pieces of butter throughout and a crumbly texture.
In a small bowl add the sour cream, milk, and egg and beat to combine. Add to the dry mixture and stir with a spatula to combine. The batter will be lumpy and thick.
Spoon some batter into each well of the muffin tin about halfway full. Sprinkle the top with some of the streusel topping then place another spoonful of the batter on top of the streusel. Gently spread out the batter to cover the top and then sprinkle on another layer of streusel on top.
Bake for 17-20 minutes or until a toothpick comes out clean. Remove the pan from the oven and allow the muffins to cool in the pan for 5minutes before removing them and cooling them on a wire rack.
Optional Vanilla Glaze
If you are adding the vanilla glaze on top, add the glaze ingredients to a small mixing bowl and whisk to combine. Drizzle on top of the muffins before serving. These muffins are delicious when served warm. Store any leftover muffins in the fridge for 3-4 days.
  • Store any leftover muffins in a sealed container in the fridge for 3-4 days.
Emily |
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