These 30-minute bakery-style Eggless Chai Muffins are loaded with fall spices and topped with a homemade chai spiced streusel.
A warm muffin and a hot cup of tea is all you need to cozy up on a cool autumn or winter day. And these Eggless Chai Muffins are the perfect treat! These muffins are loaded with warm autumn spices which are not only flavorful but will also fill your kitchen with beautiful spiced chai aromas.
These muffins are egg-free and require a few basic ingredients. They're super fluffy and moist thanks to the addition of Greek yogurt. I love making my own chai spice blend, which I also used for these Spiced Chai Biscotti earlier this month. This is a simple blend made with ground spices (cinnamon, allspice, ginger, cloves, cardamom, and black pepper) which can also be bought ready-made. The optional streusel topping is infused with a pinch of chai spice too, for added chai flavor!
Making these chai spiced muffins with streusel topping requires no special techniques and less than 30 minutes of your time. The recipe yields 8-10 bakery-style muffins (depending on size), so get baking these now!
Ingredients and Variations
Chai Spice Blend - This recipe includes a simple homemade chai spice blend which is used both in the biscuit mixture and for the glaze. For this blend, you will need the following ground spices: cinnamon, ginger, cardamom, allspice, cloves, and black pepper. Alternatively, you can also use store-bought chai spice blend.
If you're a chai lover, why not make a double-batch of this blend and try these Spiced Chai Biscotti too?
Sugar - For these muffins, I used a 1:1 mixture of granulated and brown sugar. You can also use one or the other if you prefer.
Oil - Use neutral-flavored vegetable oil such as canola oil.
Flour - Use all-purpose or cake flour. For accuracy, I suggest your weigh your ingredients using digital kitchen scales.
Greek Yogurt - This is the ingredient that gives these chai spice muffins a fluffy and airy texture. You can use unsweetened, low-fat, plain Greek Yogurt or any other plain low-fat (or full-fat, if you don't mind the extra calories) yogurt or Skyr.
Milk - You can use semi-skimmed or whole dairy milk or a neutral-flavored plant-based milk such as rice, oat, or soy milk.
Baking Powder - leavening agent.
Salt - To balance the sweetness of the muffins.
For the chai streusel topping, you will need melted (unsalted) butter, brown sugar, granulated sugar, AP flour, and some of the chai spice blend. If you're not a fan of streusel, you can also make your own chai glaze with powdered sugar, milk, and a pinch of chai spice.
How to Make Eggless Chai Muffins
- Preheat the oven to 220°C (428F) and prepare your muffin pan.
- If you're making your own chai spice blend, mix chai spice ingredients in a bowl.
- Sift and mix the dry ingredients (flour, salt, baking powder) and set aside.
- Place granulated and brown sugar, 2½ teaspoons of the chai blend, and the vegetable oil in a large mixing bowl of a stand mixer fitted with the paddle attachment (you can also use a handheld mixer). Mix until well combined on medium speed.
- Add Greek yogurt and mix well.
- Add the dry ingredients, alternating with the milk, in two additions and mix until just combined. Do not overmix.
- Divide the batter between 8-10 muffin molds. Depending on your preferred muffin size, fill the muffin molds all the way to the top (for a large, bakery-style muffin) or ¾ of the way for a medium-sized muffin.
- Make the streusel: Melt butter in a microwave-safe bowl. Stir in granulated and brown sugar and a pinch (½ to ¾ tsp.) of chai spice. Add 2-4 tbsp. AP flour and stir until streusel crumbs form.
- Top each muffin with 2-3 tsp. of streusel topping and bake at 220°C (428F) for 8 minutes. Then, without opening the oven door, decrease the oven temperature to 175°C (350F) and bake for another 8-12 minutes or until a skewer inserted into the center comes out clean.
- Allow to cool in muffin pan for 5-10 minutes, then transfer to a cooling rack to continue cooling.
Note: If you prefer glaze instead of streusel, mix powdered sugar and chai blend. Stir in heavy cream/milk until desired consistency is reached. Drizzle over cooled muffins. Allow to set and serve.
Tips and Tricks for Bakery-Style Muffins
- Do not overmix your batter. Overmixing will result in gluten formation leading to a dense muffin sponge.
- Fill muffin liners all the way to the top! I like to pour 80-100 grams of muffin batter for each muffin.
- Bake at high heat 220°C (428F) for a few minutes, then lower the oven temperature to 175°C (350F) without opening the oven and bake until done. The high initial temperature helps muffins to rise rapidly, giving that bakery-style high-rise.
- Cool muffins on a cooling rack. Do not leave them in the muffin pan for too long (not more than 10 minutes) as steam will cause them to become soggy and they may collapse.
- Cool muffins completely before glazing otherwise it won't hold.
You can store these chai muffins in an airtight container at room temperature for up to 5 days.
You can also freeze these muffins for up to 2 months. Before serving, bring out the muffins from the freezer and let them thaw at room temperature for 5-8 hours or warm them in a microwave for 2-3 minutes.
You can also prepare the batter one day ahead and refrigerate overnight before baking.
Make sure to weigh your ingredients using digital kitchen scales for accuracy.
Allow the muffins to cool for at least 5 minutes in the muffin pan before transferring to a wire rack. If you move the muffins whilst still hot, they may fall apart.
Results for this recipe highly depend on using the right amount of ingredients and may vary depending on different oven models, temperatures, and amount of batter used for each muffin.
Yes, feel free to use store-bought ready-mixed chai blend if this is available to you. This will also save you some time mixing the spices!
Other Cozy Recipes
Cinnamon Rolls with Apple Pie Filling
Eggless Chai Muffins
Chai Spice Blend
- 2 tsp. ground cinnamon
- ¾ tsp. ground ginger
- ½ tsp. ground cardamom
- ¼ tsp. allspice
- ¼ tsp. ground cloves
- ⅛ tsp. ground black pepper
- 100 g brown sugar (½ cup)
- 100 g granulated sugar (½ cup)
- 2½ tsp. chai blend see above or use store-bought blend
- 60 mL vegetable oil (e.g., canola oil) (¼ cup)
- 180 g low-fat plain Greek yogurt (¾ cup) or any plain, low-fat yogurt or Skyr
- 80 mL milk semi-skimmed, whole, or plant-based (¼ cup + 1 tbsp.)
- 250 g flour all-purpose or cake (2 cups)
- 2½ tsp. baking powder
- ¼ tsp. salt
Streusel Topping (Optional)
- 2 tbsp. unsalted butter melted
- ½-¾ tsp. chai blend
- 1 tbsp. granulated sugar
- 1 tbsp. brown sugar
- 2-4 tbsp. flour
Chai Glaze (Optional)
- 125 g powdered sugar (icing sugar) 1 cup
- ¾ tsp. chai blend
- 1-2 tbsp. milk or heavy cream
- Preheat oven to 220°C (428F) and line a muffin pan with muffin liners.
- Mix chai blend ingredients in a medium-sized bowl and set aside.
- In a medium-sized bowl, sift and mix flour, baking powder, and salt and set aside.
- Place sugars and 2½ tsp. chai blend in a large bowl of a stand mixer fitted with with paddle attachment. Add vegetable oil and mix on medium speed until well-combined.
- Add Greek yogurt and mix for another minute.
- Add dry ingredients in two additions, alternating with milk and mix on medium speed until just combined. Do not overmix.
- Divide batter between 8-10 muffin liners, filling all the way to the top for a large bakery-style muffin or ¾ full for a smaller muffin. Top with 2-3 tsp. streusel topping.
- To make streusel topping: In microwave, melt butter in a medium-sized microwave-safe bowl. Stir in ½ to ¾ tsp. of the remaining chai blend, 1 tbsp. granulated sugar and 1 tbsp. brown sugar. Add 2-4 tbsp. flour and stir until a crumbly streusel forms.
- Bake muffins for 7-8 minutes, then lower the oven temperature to 175°C (350F) without opening the oven and bake for a further 8-12 minutes until muffin tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool in muffin pan for 5-10 minutes, then transfer to cooling rack to finish off cooling.
- To make the glaze: Mix powdered sugar and chai blend. Stir in heavy cream/milk until desired consistency is reached. Drizzle over cooled muffins. Allow to set and serve.
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