Description
Light and tender coffee muffins swirled with chai-spiced brown sugar, topped with a chai streusel, and finished with a coffee glaze for a cozy, flavor-packed treat.
Ingredients
Chai Streusel:
21 g unsalted butter (1 ½ tbsp)
22 g light brown sugar (2 tbsp)
40 g all-purpose flour (⅓ cup)
¾ tsp chai spice
Coffee Muffins:
56 g unsalted butter (4 tbsp)
100 g granulated sugar (½ cup)
1 egg, room temperature
½ tsp vanilla extract
20 g coffee, room temperature
45 g sour cream (3 tbsp), room temperature
32 g whole milk (2 tbsp), room temperature
120 g all-purpose flour (1 cup)
1¼ tsp baking powder
¼ tsp salt
Chai Swirl:
55 g light brown sugar (¼ cup)
¾ tsp chai spice
Coffee Glaze:
60 g powdered sugar (1 cup)
½–1 tbsp coffee
Instructions
- Preheat the oven to 425°F (220°C) and line a muffin pan with six parchment liners.
- Chai Streusel: Melt the butter in a small bowl. Use a fork to whisk in the brown sugar, flour, and chai spice until crumbly chunks form. Set aside.
- Coffee Muffins: In a medium bowl, melt the butter, then whisk in the granulated sugar. Add the egg, vanilla, coffee, sour cream, and milk; whisk until smooth. Gently stir in the flour, baking powder, and salt just until no streaks of flour remain.
- Use a small cookie scoop to portion about 1½ tbsp of batter into each liner.
- Chai Swirl: In a separate bowl, combine the brown sugar and chai spice. Sprinkle about 2 tsp of the mixture into each muffin liner over the batter.
- Top with the remaining batter, then evenly distribute the chai streusel over each muffin.
- Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 10–15 minutes, or until a toothpick inserted into the center comes out clean.
- Coffee Glaze: In a small bowl, whisk the powdered sugar with ½ to 1 tbsp of coffee until smooth and pourable.
- Allow the muffins to cool to room temperature, then drizzle with the glaze. Serve and enjoy.
Notes
- Use espresso instead of regular coffee for a bolder flavor.
- Replace sour cream with Greek yogurt for a tangy twist.
- Add chopped nuts like walnuts or pecans for crunch.
- Use non-dairy milk and butter to make the recipe dairy-free.
- Top with a dusting of powdered sugar instead of glaze for a lighter finish.
- Add a pinch of cardamom to boost chai flavor.
- Substitute half the flour with whole wheat for a nuttier texture.
- Swirl in a spoonful of cream cheese before baking for extra richness.
- Add mini chocolate chips for a mocha-style muffin.
- Make mini muffins and reduce baking time to 10–12 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 265 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
