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Chai Spiced Pear Muffins

Chai Spiced Pear Muffins: Warm Comfort in Every Bite

Enjoy these Chai Spiced Pear Muffins infused with warm spices and ripe pears for a cozy treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 15 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Oatmeal Streusel
  • 1 cup Rolled oats Can swap with quick oats if needed.
  • 1/2 cup Whole wheat flour Substitute all-purpose flour for a lighter texture.
  • 1 tsp Cinnamon Fresh ground offers a more robust flavor.
  • 1/4 cup Brown sugar Use coconut sugar for a lower glycemic option.
  • 4 tbsp Melted butter Coconut oil is great for a dairy-free choice.
Muffins
  • 1 cup All-purpose flour Replace with a gluten-free blend if desired.
  • 2 tsp Baking powder Make sure it's fresh for best results.
  • 1 tsp Ground ginger Part of the unique chai spice blend.
  • 1 tsp Allspice For added warmth in flavor.
  • 1 tsp Cloves A component of the chai spice blend.
  • 1 tsp Cardamom Enhances the chai flavor.
  • 1/2 tsp Salt Balances sweetness.
  • 1 cup Milk Substitute with almond milk for a lactose-free version.
  • 1/4 cup Vegetable oil Can be substituted with applesauce for lower fat.
  • 1 large Egg For a vegan version, use a flax egg.
  • 2 cups Pears Use ripe Bartlett, Bosc, or Anjou for best results.

Equipment

  • Muffin pan
  • mixing bowls
  • whisk
  • Spoon or scoop
  • refrigerator

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a muffin pan with paper liners.
  2. In a medium bowl, combine rolled oats, whole wheat flour, cinnamon, brown sugar, and melted butter. Mix until crumbly and refrigerate for about 15 minutes.
  3. In a large mixing bowl, whisk together the all-purpose flour, baking powder, brown sugar, spices, and salt.
  4. In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until fully combined.
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  6. Fold in the chopped pears evenly throughout the batter.
  7. Fill each muffin tin about three-quarters full with batter and sprinkle the oatmeal streusel on top.
  8. Bake for approximately 20 minutes until golden brown and a toothpick comes out clean.
  9. Cool slightly in the pan for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 7gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

These muffins can be stored at room temperature for up to 3 days or refrigerated for up to a week. They also freeze well for up to 3 months.

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