These Chai Streusel Muffins are the best Fall treat to bake! They’re incredibly moist, spiced with warming chai spices, topped with a buttery streusel and drizzled with a generous maple buttery glaze. Hello brunch!
Preheat oven to 350 degrees. Line your muffin tin with liners and set aside.
Soften salted butter. Add to large bowl. Using an electric hand mixer, beat the butter for about 30 seconds or until creamy and smooth. Add the brown sugar and granulated sugar and mix together for about 1 minute.
If needed, scrape the sides of the bowl down after the butter/sugar are combined. Next, add in the room temperature eggs. Mix to combine with hand mixer until they are incorporated. It might look weird at this moment, but don't worry!
Next, add in the vanilla extract and milk. Mix to combine. Set aside.
In another bowl, add the all purpose flour, baking soda, baking powder, cinnamon, ginger, nutmeg, all spice, cloves and espresso powder. Whisk together to combine. Gently add the dry ingredients to the wet ingredients with a wooden spoon. Stir to combine - making sure all of the ingredients are incorporated together.
In the bowl you whisked the dry ingredients in, melt 1/4 cup of salted butter. To this, add the brown sugar, flour, cinnamon, nutmeg and ginger. Mix together with a spoon and eventually move to your hands - it should become crumbly and dry.
Add the muffin batter to the liners and fill them 3/4 of the way full. Generously sprinkle the crumble topping over each muffin. Recipe yields about 12-13 muffins.
Bake for 16-18 minutes or until toothpick is inserted and it comes out clean. Let cool in the pan for 5 minutes and then remove to a cooling rack.
Once the muffins have cooled slightly, melt 2 tbsp of butter. Once melted, mix with 2-3 tbsp of maple syrup (depending on how sweet you want it!). Add in the powdered sugar and vanilla extract and mix until thick and drizzle-able :)
Generously drizzle on top of the muffins. Enjoy! Store at room temperature in a sealed container for 2-3 days.