Chai Crumble Muffins
These muffins feel deeply nostalgic for me. As a child, I looked forward to the occasional batch of cinnamon crumble muffins made from a packet mix. This recipe is my way of recreating that memory with whole-food ingredients, whilst still tasting incredible.
Made with almond meal, Greek yoghurt and grass-fed butter, they provide protein, nourishing fats and a slower release of energy than a conventional bakery-style muffin. The almond meal contributes vitamin E, magnesium and minerals, while the cultured yoghurt lends moisture, protein and a gentle tang that balances the maple syrup. The warming spices traditionally found in chai have also been valued for centuries in traditional food cultures, bringing both flavour and digestive warmth to baked goods.
Ingredients
For the chai brown butter
150 g grass-fed butter
2 tbsp Mayde Tea loose-leaf chai
For the streusel
60 g almond meal
30 g tapioca flour
2 tbsp coconut sugar
1 tsp ground cinnamon
40 g cold grass-fed butter, diced
Pinch of sea salt
For the muffin batter
200 g almond meal
80 g tapioca flour
25 g coconut flour
2 tsp baking powder
½ tsp bicarbonate soda
½ tsp sea salt
3 pasture raised eggs
180 g Greek yoghurt
80 g maple syrup
1 tsp vanilla extract
Method
Preheat the oven to 175°C fan-forced. Prepare a 12-hole muffin tin.
To make the chai brown butter, melt the butter in a small saucepan over medium heat. Continue cooking until the milk solids turn golden brown and the butter smells nutty. Remove from the heat, stir in the chai tea, cover and leave to infuse for 20–30 minutes. Strain through a fine sieve and allow to cool slightly.
Prepare the streusel by rubbing together the almond meal, tapioca flour, coconut sugar, cinnamon, cold butter and a pinch of sea salt with your fingertips until coarse crumbs form. Refrigerate until required.
In a large bowl, whisk together the almond meal, tapioca flour, coconut flour, baking powder, bicarbonate soda and sea salt.
In a separate bowl, whisk together the chai brown butter, eggs, Greek yoghurt, maple syrup and vanilla until smooth.
Fold the wet ingredients into the dry ingredients until just combined, taking care not to overmix.
Divide the batter evenly between the prepared muffin cases, filling each about three-quarters full.
Sprinkle the chilled streusel generously over each muffin.
Bake for 22–25 minutes, or until the tops are golden and a skewer inserted into the centre comes out clean.
Leave the muffins to cool in the tin for 10 minutes before transferring to a wire rack.
Enjoy!
