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Chai Cherry Muffins with Cinnamon Crumble

Chai Cherry Muffins with Cinnamon Crumble

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.
Course Breakfast
Cuisine American
Keyword breakfast, chai, cherry, cherry muffins, muffins
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 16 to 18 muffins
Calories 322kcal
Author Lauren


  • 1 cup whole milk 240ml
  • 6 teaspoons or 3 bags chai
  • ½ cup canola oil 100ml
  • ½ cup honey 160g
  • ¼ cup packed light brown sugar 60g
  • ½ cup sour cream or full fat Greek yogurt 120g
  • 2 teaspoons pure vanilla extract
  • 1 large egg
  • 2 egg yolks
  • 3 cups all-purpose flour 384g
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 cups fresh cherries pitted and quartered then frozen


  • ½ cup all-purpose flour 64g
  • ¼ cup packed light brown sugar 60g
  • 5 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon
  • teaspoon ground clove
  • ¼ 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 ¾ 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.


Calories: 322kcal | Carbohydrates: 41g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 219mg | Potassium: 137mg | Fiber: 1g | Sugar: 19g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg