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The Jelly Cabinet’s Chai Spiced Pear Muffins

By Phillip Jones
Print Recipe
Servings 12 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.