Chai Latte Muffins with Chai Spiced Streusel

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Starting the week off right this with these absolutely delicious and easy to make Chai Latte Muffins with Chai Spiced Streusel! A simple vanilla muffin made with chai tea infused milk, topped with lots of chai spiced streusel, and baked to moist, fluffy perfection. Every bite just melts in your mouth with the perfect balance of spice and sweet, without ever being too much of either. It’s like having your favorite chai latte and your breakfast all at the same time! Perfect for grab-and-go breakfasts, lazy weekends, or whenever you’re craving a chai latte and in need of some breakfast. SO GOOD!

bite missing from chai tea muffin on wood board with more muffins behind, a bowl of cinnamon chips, and white coffee mug

About The Recipe

Happy May, everyone!

It’s officially the first Monday of a new month and, I don’t know about you, but for us, muffins really do make Monday’s a little bit better. Especially when they’re freshly baked and just waiting to be enjoyed. I mean, it really doesn’t get any better!

Because when you’re baking these muffins and the smell of chai hits, ohmygosh…there’s nothing like it.

I absolutely adore chai lattes/anything involving chai, but most of the time, if I’m out, I don’t order it, and when I’m home, I feel like I don’t have the time to make it! So, these muffins are the perfect thing. Super simple, ready in 45 minutes or less, and also gets breakfast on the table!

It’s kind of a win-win because, a lot of the time, I don’t really have time to eat breakfast. So, I can just pop one of these muffins in the microwave and get to work ASAP, all while enjoying something extremely delicious.

muffins on white wood board with small bowl of cinnamon chips, flowers, and mug of coffee behind

The best part? These muffins are great ALL. YEAR. LONG. Spring, summer, fall, winter. Doesn’t matter! They’re spiced enough to be cozy and during the colder months, but also light enough to enjoy when it’s hot outside. Honestly, if you love chai or know a chai lover, these muffins need to be on your need-to-bake list ASAP!

Reasons You Will Love These Chai Latte Muffins

  • Made with simple ingredients.
  • Ready in 45 minutes or less.
  • Freeze and reheat well.
  • The muffins are moist, flavorful, while being perfectly balanced between sweet and spiced!
  • Makes for a great breakfast/brunch all year long.
bite taken out of chai tea muffin on white wood board with more muffins around

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Muffins:

  • Whole Milk
  • Chai Tea Bags
  • All-Purpose Flour
  • Granulated Sugar
  • Baking Powder
  • Salt
  • Large Eggs
  • Vegetable Oil
  • Vanilla Extract
salt, flour, chai tea bags, sugar, milk, baking powder, vanilla, eggs, and oil on marble surface

For The Streusel:

  • Granulated Sugar
  • Cinnamon
  • Ginger
  • Cardamom
  • All-Purpose Flour
  • Salted Butter
nutmeg, cinnamon, ginger, sugar, flour, and butter on marble surface

How To Make Chai Latte Muffins

Step 1: Make the streusel

In a small bowl, stir together sugar, cinnamon, ginger, cardamom, and flour. Use a pastry knife, or fork, to cut butter in to dry ingredients. Set aside.

Step 2: Brew the tea

In a small saucepan, combine milk and tea bags. Heat over low heat until the milk begins steaming. Remove from heat and allow to steep for at least 5 minutes. Discard tea bags and set aside.

Step 3: Make the batter

In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside.

In a medium bowl, whisk together eggs, oil, vanilla, and chai tea infused milk.

Pour wet ingredients over dry ingredients and mix together until dry ingredients are completely incorporated.

Step 4: Bake

Spoon batter into lined muffin cups, about ¾ full. Top with streusel and bake for 15-18 minutes, or until done.

Can I Use A Different Tea For This Recipe?

With this recipe, you can’t. If you use something other than chai tea, then it’s no longer the same recipe and we cannot guarantee it’ll taste good. However, you can use whole spices (cardamon pods, cinnamon sticks, and fresh ginger) in place of the tea bags.

How To Store

Once these muffins have cooled, you cans store them in a zip top bag and keep them in the fridge for 3-5 days. You can also freeze them in a freezer safe zip top bag for 1-2 months! They also reheat well. Just place in the microwave for about 30 seconds – 1 minute in the microwave.

chai tea muffins on white wood board with two in the front stacked, a bit missing from one, with bowl of cinnamon chips, a coffee mug, a cake plate, and flowers behind

Expert Tips

  • Do NOT over-mix the batter.
  • Be sure to set a timer when you’re steeping the tea. You don’t want to over-brew it!
  • If you don’t have cupcake papers, you can grease the muffin pan.
  • Be careful to not add TOO much streusel to the tops of these muffins.
  • A cake tester or toothpick is a great way to check if these muffins are baked!

When you make these Chai Latte Muffins with Chai Spiced Streusel, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

bite missing from chai tea muffin on wood board with more muffins behind, a bowl of cinnamon chips, and white coffee mug

Chai Latte Muffins with Chai Spiced Streusel

Traci
Moist, soft, fluffy, perfectly spiced, and SO. GOOD. These Chai Latte Muffins with Chai Spiced Streusel are the perfect breakfast bake all year long!
5 from 1 vote
Prep Time 25 mins
Cook Time 18 mins
Total Time 43 mins
Course Breakfast
Cuisine American
Servings 16
Calories 244 kcal

Ingredients
 

Muffins

  • 1 cup whole milk
  • 2 chai tea bags
  • 2 ¼ cups all purpose flour
  • 1 cup granulated sugar
  • 2 ½ teaspoons baking powder
  • teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup vegetable oil
  • 1 ½ teaspoons vanilla extract

Streusel

  • ½ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • 5 Tablespoons all purpose flour
  • 3 Tablespoons salted butter

Instructions

Streusel

  • In a small bowl, stir together sugar, cinnamon, ginger, cardamom, and flour.
  • Use a pastry knife, or fork, to cut butter in to dry ingredients. Set aside.

Muffins

  • Heat oven to 350° F.
  • Line muffin pans with paper liners, or spray with baking spray. Set aside.
  • In a small saucepan, combine milk and tea bags.
  • Heat to steaming.
  • Remove from heat and allow to steep for at least 5 minutes.
  • In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
  • In a medium bowl, whisk together eggs, oil, vanilla, and tea infused milk.
  • Pour wet ingredients over dry ingredients.
  • Stir until dry ingredients are completely incorporated.
  • Fill muffin cups ¾ full.
  • Top with streusel.
  • Bake for 15-18 minutes, or until done.

Notes

  • Do NOT over-mix the batter.
  • Be sure to set a timer when you’re steeping the tea. You don’t want to over-brew it!
  • If you don’t have cupcake papers, you can grease the muffin pan.
  • Be careful to not add TOO much streusel to the tops of these muffins.
  • A cake tester or toothpick is a great way to check if these muffins are baked!

Nutrition

Serving: 1muffinCalories: 244kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 31mgSodium: 195mgPotassium: 56mgFiber: 1gSugar: 20gVitamin A: 124IUVitamin C: 1mgCalcium: 64mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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