Best Chai Spiced Coffee Cake Muffins Recipes

Chai-Spiced Cheesecake Muffins Recipe by Tasty image

Provided by Katie Aubin

Yield 16 muffins

Number Of Ingredients 16

1 ¾ cups all-purpose flour
2 teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon nutmeg
1 teaspoon baking soda
½ teaspoon salt
2 cups applesauce
1 ¼ cups brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup vegetable oil
8 oz cream cheese, room temperature
¼ cup granulated sugar
1 teaspoon vanilla extract
nonstick cooking spray, for greasing

Steps:

Preheat oven to 375˚F (190˚C).
Make the muffin batter: In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, nutmeg, baking soda, and salt with a fork.
In a separate large bowl, combine the applesauce, brown sugar, eggs, vanilla, and vegetable oil. Mix with a fork, then gradually incorporate the dry ingredients until the batter is thick and smooth.
Make the cheesecake filling: In a medium bowl, use a fork to mix together the cream cheese, sugar, and vanilla until fluffy and smooth.
Grease a 2 12-cup muffin tin with nonstick spray.
Scoop about ¼ cup (30 g) of muffin batter into each cup. Add a teaspoon of cheesecake filling to the center of each cup. Use a toothpick to swirl the cheesecake into the batter.
Bake for 18 minutes, or until the muffins are springy and lightly browned around the edges.
Let cool for 5 minutes before serving.
Enjoy!

Nutrition Facts : Calories 205 calories, Carbohydrate 21 grams, Fat 12 grams, Fiber 0 grams, Protein 2 grams, Sugar 13 grams

Chai-Spiced Coffee Cake Muffins image

Provided by Justin Chapple

Categories main-dish

Time 1h45m

Yield 12 muffins

Number Of Ingredients 17

1/2 cup all-purpose flour
1/2 cup rolled oats
1/4 cup plus 2 tablespoons packed light brown sugar
2 teaspoons finely ground chai (from 2 to 3 tea bags)
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, at room temperature
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick unsalted butter, at room temperature
3/4 cup granulated sugar
1 tablespoon finely ground chai (from 3 to 4 tea bags)
2 large eggs
3/4 cup sour cream
1 teaspoon pure vanilla extract
Confectioners? sugar, for dusting

Steps:

Preheat the oven to 350 degrees F.
Make the topping: In a medium bowl, mix the flour with the oats, brown sugar, chai, and salt. With your hands, rub the butter into the mixture until incorporated, pressing it into small clumps. Freeze until chilled, about 5 minutes.
Meanwhile, make the batter: Line a 12-cup muffin pan with paper or foil liners. In another medium bowl, whisk the flour with the baking powder, baking soda, and salt. In a stand mixer fitted with the paddle attachment, beat the 1 stick of butter with the granulated sugar and chai at medium speed until fluffy. Beat in the eggs one at a time, then beat in the sour cream and vanilla. Scrape down the sides of the bowl, then gradually add the dry ingredients and beat until just incorporated.
Using a 3- to 4-tablespoon ice cream scoop, scoop the batter into the prepared muffin cups; top with the chilled topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Transfer the muffins to a wire rack to cool. Dust with confectioners' sugar before serving.