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Eggless Chai Muffins

These 30-minute bakery-style Eggless Chai Muffins are loaded with fall spices and topped with a homemade chai spiced streusel.
Prep Time10 mins
Cook Time18 mins
Course: Dessert
Servings: 8
Calories: 293kcal


Chai Spice Blend

  • 2 tsp. ground cinnamon
  • ¾ tsp. ground ginger
  • ½ tsp. ground cardamom
  • ¼ tsp. allspice
  • ¼ tsp. ground cloves
  • tsp. ground black pepper

Chai Muffins

  • 100 g brown sugar (½ cup)
  • 100 g granulated sugar (½ cup)
  • 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)
  • 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.


Calories: 293kcal | Carbohydrates: 59g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 243mg | Potassium: 91mg | Fiber: 2g | Sugar: 30g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 2mg