The Jelly Cabinet’s Chai Spiced Pear Muffins
Ingredients
- 2 cups plain flour
- 1 cup quick oats
- ½ cup packed brown sugar
- 3 teaspoons baking powder
- 3 tablespoons chai spice
- 2 teaspoons ground cinnamon
- 2 eggs
- 1 cup milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla
- 1 cup diced pear (toss with 2 teaspoons chai spice for extra flavor)
Streusel Topping (optional)
- 1 cup flour
- 1 ½ cup quick oats
- 1 cup brown sugar
- 2 tablespoons cinnamon
- 2 teaspoons salt
- 1 stick butter
Instructions
- Preheat the oven to 350°.
- Prep a muffin tin or tins to hold 12 muffins, and either grease or line with muffin liners. (I prefer liners, the brown paper ones. It looks nice and very cozy :).)
- This is a 2-bowl recipe, so grab 1 large and 1 medium mixing bowl.
- To the large mixing bowl add the dry ingredients (flour, oats, brown sugar, baking powder, chai spice, cinnamon,) and use a fork or whisk to combine.
- In the other bowl, whisk together the eggs, milk, oil and vanilla.
- Pour the wet ingredients into the dry ingredients, mix with a rubber spatula to just combine.
- Fold in the diced pear, do not overmix.
- Portion info 12 muffins and top with streusel (optional).
- Bake for 18 to 20 minutes until a toothpick comes out clean. Once the muffins have cooled down, drizzle the glaze on top and serve.
- Muffins will last for 4 to 5 days in an airtight container or can be frozen for up to 3 months. Happy baking!
Notes
This recipe was originally published in the Fall 2023 issue.
