I love the sweet, spicy chai flavor and thought it would be great to incorporate the flavor into some muffins.   For this recipe, I used paper baking cups and made the muffins a little larger than the conventional size, but you could easily use a regular muffin tin for a smaller muffin.  You can’t beat the lovely aroma in the kitchen of these muffins as they bake….

Makes 7 extra large or 12 regular muffins


For Muffins:

2 cups flour

1 tbsp baking powder

1/2 tsp salt

3/4 cups granulated sugar

4 tablespoons melted butter

1 egg

2 tsp vanilla

Homemade Chai Spice:

3 tsp cinnamon

1/2 tsp allspice

1/2 tsp nutmeg

1 tsp ginger

1 tsp cardomom

1 tsp cloves

Chai Swirl:

6 tbsp light brown sugar

4 tsp chai spice


1/4 cup flour

1/4 cup sugar

3 tsp chai spice

3 tbsp butter

Directions: Preheat oven to 350.  If using muffin tins, spray

For Chai spices:  In a small bowl, combine all the spices and set aside.

For Chai swirl: Combine the brown sugar and spices

For Streusel:  In a medium bowl combine all ingredients and gently work butter into dry mixture to form pea-size crumbs.  Place streusel in refrigerator until muffins are ready.

For Muffins:  In a medium mixing bowl, place all dry ingredients and stir to combine.  Melt the butter and allow to cool for a moment.  Add the sour cream, buttermilk and egg to the butter and whisk together until well combined.  Add the wet ingredients to the dry ingredients and blend until incorporated, but don’t over mix. Your batter will be thick.  In prepared baking tin or cups, distribute half the batter into the cups.  Take the the chai swirl and divide it evenly in muffins and use a toothpick to poke the swirl into the the bottom half of muffin.  Fill muffin cups with remaining batter and then place streusel on top of each oven.  Bake for about 25 minutes, just until tester comes out clean.  Move to a rack and allow to cool.  Enjoy!