Can I make these muffins ahead of time?

Yes. Bake them a day ahead and store at room temperature in an airtight container. For the best streusel texture, warm briefly before serving if you like them slightly crisp on top.

How should I store leftover muffins?

Keep them in an airtight container at room temperature for 2 to 3 days. For longer storage, freeze them well wrapped and thaw at room temperature.

Can I substitute the whole milk?

Yes. 2% milk will work, and unsweetened non-dairy milk can also be used in a pinch, though the muffins may be a little less rich.

How do I know when the muffins are done?

The tops should be golden, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.

Can I skip the streusel topping?

You can, but the streusel adds a lot of texture and sweetness. If you omit it, you may want a light sprinkle of sugar on top before baking.

Can this recipe be doubled?

Yes. Double all ingredients and bake in batches, or use two 12-cup muffin tins. Keep the streusel evenly distributed so each muffin gets a generous topping.

Recipes

Vanilla Chai Muffins

Name: Vanilla Chai Muffins
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 1 dozen bakery-style muffins
Cuisine: American
Ingredients: 1/2 cup all-purpose flour; 1/3 cup brown sugar; 1/2 tsp The Spice House Chai Spices; Pinch of salt; 4 tbsp unsalted butter, melted; 2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp salt; 2 tsp The Spice House Chai Spices; 3/4 cup granulated sugar; 1/2 cup unsalted butter, melted and slightly cooled; 2 large eggs; 1 tbsp The Spice House Madagascar Vanilla Extract; 1 cup whole milk; The Spice House Vanilla Bean Sugar, for garnish

The sweet, warm flavor of our Vanilla-Infused Chai Spice is the perfect flavor for these cozy muffins. Complete with the buttery crunch of streusel, they are one of our go-to baking recipes.

Yield: 1 dozen bakery-style muffins

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Ingredients

FOR THE STREUSEL:
all-purpose flour 1/2 cup
brown sugar 1/3 cup
Chai Spices 1/2 tsp
Pinch of salt
unsalted butter, melted 4 tbsp
FOR THE MUFFINS:
all-purpose flour 2 cups
baking powder 1 tbsp
salt 1/2 tsp
Chai Spices 2 tsp
granulated sugar 3/4 cup
unsalted butter, melted and slightly cooled 1/2 cup
large eggs 2
Madagascar Vanilla Extract 1 tbsp
whole milk 1 cup
Vanilla Bean Sugar, for garnish

Preparation Instructions:

In a bowl, combine 1/2 cup flour, brown sugar, Chai Spices, and salt. Stir in melted butter until crumbly clusters form. You’re looking for pebble-sized pieces. Set aside.

Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.

Whisk together 2 cups flour, baking powder, salt, and Chai Spices.

In a separate bowl, whisk sugar and melted butter. Add eggs one at a time, then stir in vanilla and milk until smooth and glossy.

Gently fold dry ingredients into wet until just combined. Do not overmix- the batter should look slightly lumpy.

Divide batter evenly among liners, filling each about ¾ full. Generously press streusel over each muffin.

Bake 18–22 minutes, until tops are golden and a toothpick inserted in the center comes out clean.

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Vanilla Chai Muffins

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