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Easy Pear and Ginger Chai Muffins

Easy Pear and Ginger Chai Muffins for Cozy Mornings

These Easy Pear and Ginger Chai Muffins are simple, fluffy, and flavored with warm spices, perfect for cozy mornings.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Baked Goods
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour
  • 1 cup Whole Wheat Flour Substitute with additional all-purpose flour if desired
  • 2 tablespoons Baking Powder Ensure it’s fresh for optimal rise
  • 1 cup Brown Sugar Can use coconut sugar for a less refined choice
  • 1 teaspoon Cinnamon No substitutions recommended for that authentic chai flavor
  • 1 teaspoon Ground Ginger Use less for milder flavor or substitute with cinnamon
  • 1 teaspoon Cardamom Consider a pre-mixed chai blend for convenience
  • 1 teaspoon Allspice Consider a pre-mixed chai blend for convenience
  • 1 teaspoon Cloves Consider a pre-mixed chai blend for convenience
  • 1/2 teaspoon Salt Essential to enhance sweetness
  • 1 cup Milk (Dairy or Plant-Based) Almond or oat milk works as a tasty dairy alternative
  • 1/2 cup Vegetable Oil Melted coconut oil is a lovely alternative
  • 1 large Egg For vegan option, use flax egg or applesauce
  • 1 teaspoon Vanilla Extract No substitutes needed
  • 2 cups Pears (Bartlett, Bosc, Anjou) Choose ripe but firm pears
For the Oatmeal Streusel
  • 1 cup Rolled Oats Substitute with crushed nuts for a different twist
  • 1/2 cup Honey (for Optional Butter) Agave nectar makes a great substitute

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
  2. In a medium bowl, combine rolled oats, whole wheat flour, brown sugar, and cinnamon. Drizzle in melted butter and mix until crumbly.
  3. In a large mixing bowl, whisk together both all-purpose and whole wheat flour, baking powder, brown sugar, spices, and salt.
  4. In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until creamy.
  5. Pour the wet ingredients into the bowl of dry ingredients and gently fold the mixture until just combined. Fold in the chopped pears.
  6. Spoon the muffin batter into the prepared muffin tin, filling each cup about three-quarters full. Sprinkle the chilled streusel topping over each muffin.
  7. Bake for 18–22 minutes until golden brown and a toothpick inserted in the center comes out clean.
  8. Remove the muffins from the oven and let them cool for a few minutes before serving warm.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 100IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Chop pears finely for better distribution in muffins. Chill the streusel for crunch during baking. Avoid overmixing to keep muffins fluffy. Ripe pears work best to prevent mushiness. Check baking powder freshness for optimal rise.

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