Spicy, robust chai flavor laced through ultra-moist muffins bursting with fresh, sweet, summer cherries. Dear Chai Cherry Muffins, I think I love you.
Forget your coffee allegiances for just a minute, because these tea infused muffins are going to have you feeling all sorts of warm, happy, morning feelings. Plus, there’s always the opportunity to wash down each bite of these Chai Cherry Muffins with a sip of your favorite Joe.
Chai is the number one go to for tea in this house. Usually decaf, its a naturally sweet sip for after dinner or to warm up on a chilly fall day or to follow up morning coffee when more caffeine isn’t immediately necessary.
So let’s take all those warm, slightly pepper-y, cinnamon flavors and infuse them into the best start-your-day breakfast muffins with sweet, summer cherries.
Fresh Summer Cherries
Now is the time! Jump on the cherry train and enjoy the best of this sweet, summer stone fruit. A few weeks ago we tried our hand at Pick Your Own for cherries at Tougas Family Farm and found there’s so much more to cherries than just pie. (I mean, but pie is good too.)
I am loving Kristen’s Homemade Bourbon Soaked Cocktail Cherries! Such a tasty option for homemade cocktails (soon Lauren, soon.) Or for something more versatile for your fresh cherries, try the Sweet Cherry Jam from Vintage Kitty. It’s perfect for toast, ice cream, or on flatbreads with creamy cheeses, like brie, goat or ricotta.
These Chai Cherry Muffins with Cinnamon Crumble are inspired by a Blueberry and Earl Grey recipe in the new Half Baked Harvest Cookbook from Teighan Gerard. If you’re in the market for a new cookbook, that should be your go to. It’s filled with home-y, full flavored recipes that range from healthy to indulgent, simple to involved. CHECK. IT. OUT.
Chai Cherry Muffins with Cinnamon Crumble
My favorite part about these muffins, besides…well…everything, is that they are sweetened with a little brown sugar but mostly with honey. I’ve been using local honey a ton lately to combat seasonal allergies, and these muffins are no exception.
Other important and great things about these muffins:
- You don’t need any fancy mixing equipment. A whisk and a spoon or spatula will do.
- You can pit the cherries by hand or drop the $12 for this useful tool.
- I am officially in love with parchment paper muffin liners. Like, helloooooo look at my professional at-home muffins. Maybe I’ll just put up an open sign and sell them out my window because they look all fancy Boston bakery. Another bonus is that you can fill the muffin tins all the way without worrying about your muffins spilling over onto the pan. Fool proof muffin top? I need to figure out this parchment trick for my jeans….Learn how to make them here.
- To reduce the risk of dying your batter cherry juice color, freeze the cherries first. It doesn’t have to be a long while. I like to pit and quarter them, lay them on a sheet tray lined with parchment paper then stick them in the freezer while I prepare the batter and crumble.
- The addition of clove to the cinnamon crumble is my most favorite part. It really ties in the chai flavors. These muffins are best enjoyed right away for the crumble is crunchy, but will stay for 3 to 4 days in an air tight container. The only bummer being the crumble will soften from the moisture.
Ready for muffin nirvana? Let’s do it!
Pin this for later:
What are your favorite ways to cook with tea? If you made these muffins, let me know in the comments!Print
Chai Cherry Muffins are loaded with warm, breakfast flavors. Super-moist, tender muffins packed with fresh cherries, spicy chai and topped with sweet cinnamon clove crumble.
- 1 cup (240ml) whole milk
- 6 teaspoons or 3 bags chai
- 1/2 cup (100ml) canola oil
- 1/2 cup (160g) honey
- 1/4 cup (60g) packed light brown sugar
- 1/2 cup (120g) sour cream or full fat Greek yogurt
- 2 teaspoons pure vanilla extract
- 1 large egg
- 2 egg yolks
- 3 cups (384g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups fresh cherries, pitted and quartered then frozen
- 1/2 cup (64g) all-purpose flour
- 1/4 cup (60g) packed light brown sugar
- 5 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground clove
- 1/4 cup chopped walnuts
- Prep + Freeze: Pit cherries and cut into quarters. Lay on a baking sheet in one layer and freeze while prepping batter.
- Steep: Preheat oven to 375°F. Line muffin tin with liners. In a small saucepan, add milk and tea bags. Over low heat bring the milk to just barely a simmer then remove from heat. Let steep while preparing the other ingredients.
- Mix: In a large bowl, whisk together canola oil, honey, brown sugar, sour cream, vanilla, egg and egg yolk. Remove the tea bags from the milk and whisk the milk into the mixture. Add in the flour, baking powder and kosher salt. Stir with a spatula or wooden spoon until combined.
- Fill: Fill muffin liners 3/4 of the way. If using parchment cups (see notes) fill to the top.
- Crumble: In a food processor, add the ingredients and pulse 5 to 8 times until butter is smaller than pea size and a crumbly texture. If you do not have a food processor, this can be done with a pastry cutter or your fingers. Sprinkle over each of the muffins.
- Bake: Bake muffins at 375°F for 20 to 25 minutes until an inserted toothpick comes out clean. Best to eat right away for crisp crumble topping. Can be kept in an air tight container for 3 to 4 days, but crumble may soften.
Freezing the cherries is optional. By freezing, you’ll reduce the likelihood of your batter being dyed by the natural cherry juice. If opting not to freeze, gently mix in the cherries with as little mixing possible.
When freezing the cherries, line the baking sheet with parchment paper for easy removal if cherries are very juicy.
Keywords: cherry muffins, muffins, breakfast, cherry, chai