These Chai Apple Crumble Top Muffins are soft and moist with a hint of spice, bursts of tender apple, and a buttery, golden crumble that’s simply irresistible and they’re finished with a luscious chai sugar glaze. They’re perfect for cozy mornings or an afternoon treat, and they'll quickly become a fall favorite.
Chai is particularly popular during the winter and holiday season because its warm, aromatic spices are deeply comforting and has a sense of coziness that aligns perfectly with colder weather and naturally complements the festive spirit of the holiday season.
As an occasional tea drinker Chai is one of my favorites. I love the warm and aromatic flavors. Chai is thought to be a healthier alternative to coffee and can be made with or without milk or cream. So I decided to try that same flavor in a muffin. It works so well. Here are some more delicious muffins and cupcake recipes you should try. Classic Vegan Breakfast Muffins and these absolutely mouthwatering delicious Chocolate-On-Chocolate Vegan Cupcakes.
In This Post
- What Is Chai
- Ingredients You’ll Need
- How To Make Chai Apple Crumble Top Muffins
- Recipe Top Tip
- How To Serve Your Chai Muffins
- Get Free Recipe Updates!
- Substitutions and Variations
- How To Store Leftovers
- How To Freeze Chai Apple Muffins
- How to Thaw and Reheat
- FAQ
- Chai Apple Crumble Top Muffins with a Chai Sugar Glaze
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What Is Chai
Chai, often referred to as "chai tea" in Western countries, is a spiced tea beverage that originated in India. The word "chai" simply means "tea" in Hindi and many other languages spoken in India, so calling it "chai tea" is technically unnecessary. However, it has become a common term outside of India.
The traditional Indian version, known as "masala chai," is made by brewing black tea with a mixture of aromatic spices and herbs. Common spices include cardamom, cinnamon, ginger, cloves, and black pepper. The tea is typically simmered with milk and sweetened with sugar or honey, resulting in a rich, flavorful, and slightly spicy drink.
Ingredients You’ll Need
Dry Ingredients
- all-purpose flour
- baking powder
- baking soda
- salt
- ground cinnamon
- ground cardamom
- ground ginger
- ground cloves
Wet Ingredients
- melted butter
- granulated sugar
- eggs
- chai tea sachets or tea bags
- half and half or milk
- vanilla extract
- crisp apple, peeled and cubed
Crumble
- flour
- brown sugar
- melted butter
- cinnamon
- cardamom
Chai Sugar Glaze
- powdered sugar
- half and half
- chia tea
- melted butter
- cardamom
- cinnamon
See recipe card for quantities.
How To Make Chai Apple Crumble Top Muffins
Preheat oven & prepare muffin tin
Preheat your oven to 350°F. Line a muffin tin with paper liners or grease it lightly. Set aside.
Steep the tea
Use 2-3 chai tea sachets or bags, steep them in ¾ cup of boiling water for 5 minutes or longer. The longer you steep the stronger the tea, and that will enhance the flavor of your muffins. After steeping the tea, reserve 1 to 2 tablespoons of the tea to be used in the sugar glaze later.
Prepare the crumble topping and apple
In a small bowl, mix the flour, brown sugar, cardamom, and cinnamon. Add the melted butter, and mix until the mixture resembles coarse crumbs. Set aside. Peel and dice the apple and set it aside.
Mix the dry ingredients
In a large bowl, whisk (affiliate link) together the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and cloves. Set aside.
Combine the melted butter with the sugar
In a small bowl, whisk (affiliate link) together the melted butter and sugar until well combined.
Add the eggs
Add the eggs, one at a time, mixing well after each addition.
Add the remaining wet ingredients
Stir in the cooled chai tea, half and half, and vanilla extract. Make sure you reserve 1 to 2 tablespoons of the tea to be used in the sugar glaze later.
Combine the dry into the wet
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix the batter.
Fold in the apples
Gently fold in the diced apples.
Fill the muffin tin and bake
Divide the batter evenly among the muffin cups, leaving about ½ inch from the top of paper liner. Generously sprinkle the crumble topping over each muffin. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Check for doneness at the 20 minute mark, to prevent overbaking and drying the muffins.
Make the Chai sugar glaze
In a small bowl, whisk (affiliate link) the powdered sugar to remove any lumps. Add the ground cardamom and cinnamon and mix them into the powdered sugar. Mix the half and half with 1 tablespoon of the reserved tea and gradually add to the sugar mixture. Whisk (affiliate link) in the melted butter until smooth and pourable. If your glaze is too thick add in more of the tea 1 teaspoon at a time until you reach your desired consistency. If it’s too thin add in more powdered sugar. The glaze should be smooth and pourable but thick enough to coat the back of a spoon.
Cool, glaze and serve
Let the muffins cool in the pan for 5 minutes before removing the muffins and allowing them to cool completely. Drizzle the chai sugar glaze over your cooled muffins.
Recipe Top Tip
Steep the chai tea extra strong. This will create a concentrated chai flavor that will permeate the entire muffin, giving you a richer and more aromatic experience.
How To Serve Your Chai Muffins
Serve the muffins with a steaming cup of chai tea or a chai latte to complement and amplify the spiced flavors. They also go well with coffee or a glass of cold milk.
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Substitutions and Variations
Vegan: To make Chai Latte Crumble Top Muffins vegan, you can substitute the butter with coconut oil or vegan butter, the half and half with a plant-based milk, and for the eggs you can use ground flaxseed. Mix 2 tablespoons of the ground flaxseed with 6 tablespoons of water to make flax eggs.
Gluten-free: Use a high-quality gluten-free all-purpose flour blend in place of the all-purpose flour.
How To Store Leftovers
Room Temperature or Refrigeration: You can store your muffins in an airtight container at room temperature for up to 2-3 days. If you are in a warmer climate I suggest you store them in an airtight container in the fridge. Allow the muffins to come to room temperature before serving, or warm them slightly in the microwave.
How To Freeze Chai Apple Muffins
Cool Completely: Allow the muffins to cool completely at room temperature. This prevents excess moisture from forming and avoids freezer burn.
Wrap Individually: Wrap each muffin tightly in plastic wrap or aluminum foil. This will help protect them from freezer burn and keep them fresh. It also allow you to enjoy as many or as little as you need at a time.
Place in a Freezer Bag: Once wrapped, place the muffins in a large, resealable freezer bag. Be sure to squeeze out as much air as possible before sealing the bag to prevent ice crystals from forming.
Label and Date: Label the bag with the date so you know how long they've been in the freezer. Muffins are best enjoyed within 2-3 months of freezing.
Freeze: Place the bag in the freezer.
How to Thaw and Reheat
Thaw at Room Temperature: When you’re ready to eat a muffin, take out what you need from the freezer and let it thaw at room temperature for about 1-2 hours.
Reheat (Optional): If you prefer your muffins warm, you can reheat them in the microwave for about 15-20 seconds.
FAQ
Absolutely! You can substitute the brewed chai tea with store-bought chai concentrate. You may need to adjust the amount of sugar in the recipe If the concentrate is pre-sweetened.
Yes, these muffins freeze well. Wrap each muffin individually in plastic wrap or aluminum foil, then place them in a resealable plastic bag or airtight container. You can take out as many as you need at a time. They can be frozen for up to 2-3 months. When you are ready to eat thaw at room temperature.
Chai Apple Crumble Top Muffins with a Chai Sugar Glaze
These Chai Apple Crumble Top Muffins are soft and moist with a hint of spice, bursts of tender apple, and a buttery, golden crumble that’s simply irresistible. They are perfect for cozy mornings or an afternoon treat, and they'll quickly become a fall favorite in your kitchen.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 18 1x
- Category: Breads
- Method: Oven Bake
Ingredients
Dry Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground ginger
¼ teaspoon ground cloves
Wet Ingredients
½ cup unsalted butter, melted and cooled
¾ cup granulated sugar
2 large eggs, room temperature
2-3 chai sachets or tea bags steeped in ¾ cup boiling water and cooled
½ cup half and half or milk
1 teaspoon vanilla extract
1 large honey crisp or granny smith apple, peeled, cored, and diced
Crumble Topping
⅓ cup all-purpose flour
2 tablespoons brown sugar
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
2 tablespoons melted butter
Chai Sugar Glaze
6 tablespoons powdered sugar
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
1-2 tablespoons of the reserved brewed chai tea
1 tablespoon half and half or milk
2 tablespoons melted butter
Instructions
Preheat oven & prepare muffin tin: Preheat your oven to 350°F. Line a muffin tin with paper liners or grease it lightly. Set aside.
Steep the tea: Use 2-3 chai tea sachets or bags, steep them in ¾ cup of boiling water for 5 minutes or longer. The longer you steep the stronger the tea, and that will enhance the flavor of your muffins. After steeping the tea, reserve 1 to 2 tablespoons of the tea to be used in the sugar glaze later.
Prepare the crumble topping: In a small bowl, mix the flour, brown sugar, cardamom, and cinnamon. Add the melted butter, and mix until the mixture resembles coarse crumbs. Set aside.
Mix the dry ingredients: In a large bowl, whisk (affiliate link) together the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and cloves. Set aside.
Combine the melted butter with the sugar: In a small bowl, whisk (affiliate link) together the melted butter and sugar until well combined.
Add the eggs: Add the eggs, one at a time, mixing well after each addition.
Add the remaining wet ingredients: Stir in the cooled chai tea, half and half, and vanilla extract. Make sure you reserve 1 to 2 tablespoons of the tea to be used in the sugar glaze later.
Combine the dry into the wet: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix the batter.
Fold in the apples: Gently fold in the diced apples.
Fill the muffin tin and bake: Divide the batter evenly among the muffin cups, leaving about ½ inch from the top of the paper liner. Generously sprinkle the crumble topping over each muffin. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Check for doneness at the 20 minute mark, to prevent overbaking and drying the muffins.
Make the Chai sugar glaze: In a small bowl, whisk (affiliate link) the powdered sugar to remove any lumps. Add the ground cardamom and cinnamon and mix them into the powdered sugar. Mix the half and half with 1 tablespoon of the reserved tea and gradually add to the sugar mixture. Whisk (affiliate link) in the melted butter until smooth and pourable. If your glaze is too thick add in more of the tea 1 teaspoon at a time until you reach your desired consistency. If it’s too thin add in more powdered sugar. The glaze should be smooth and pourable but thick enough to coat the back of a spoon.
Cool, glaze and serve: Let the muffins cool in the pan for 5 minutes before removing the muffins and allowing them to cool completely. Drizzle the chai sugar glaze over your cooled muffins. Serve and enjoy!
Notes
Make Ahead: You can prepare the crumble topping in advance and store it in the fridge until you’re ready to use it.
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