Chai Spiced Pear Muffins with Streusel Topping

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Chai Spiced Pear Muffins with Streusel Topping

Course: Breakfast, Mornin' Eats

Cuisine: American

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 12 muffins

Author: Brewing Happiness

These Chai Spiced Pear Muffins with Streusel Topping are infused with chai tea, baked with real pear chunks, and actually kinda healthy! SAY WHAAA?

Ingredients

• 1 cup bosc pear, cubed (sub barlett)
• 1 1/4 cup whole wheat flour
• 1 cup coconut sugar
• 1/2 cup flaxseed meal
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup pear puree (sub apple sauce)
• 1 cup non-dairy milk
• 4 chai tea bags
• 2 tablespoons coconut oil, melted

streusel topping:

• 1/2 cup vegan buttery spread, room temperature
• 3/4 cup whole wheat flour
• 3/4 cup coconut sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350.
2. Heat 1 cup of non dairy milk over high heat until boiling. Remove from heat, add in 4 chai tea bags and let steep for 10 minutes. After 10 minutes, take the tea bags out.
3. Chop your pears into small cubes, and if you want to use pear puree place pears in a blender or food processor and blend until it's an applesauce-like consistency. Set both 1 cup of cubed pears, and 1/2 cup pear puree aside.
4. In a large bowl combine your whole wheat flour, coconut sugar, flaxseed meal, baking powder, baking soda, salt, and cinnamon. Mix well.
5. Add in your pear puree, chai-infused non-dairy milk, and melted coconut oil. Mix until well combined.
6. Gently fold your pear chunks into the batter.
7. Grease a muffin tin or use muffin liners, and evenly divide the batter into 12 muffin tins. (The batter will only fill the tins up about halfway.
8. In a medium sized bowl beat together your streusel topping ingredients. Sprinkle an even amount on top of each muffin.
9. Bake for 30-35 minutes, and let cool INSIDE THE MUFFIN TIN for at least 20 minutes.
10. EAT UP.

Here’s the second recipe I made for the little spring gathering I threw with Paper & Stitch last week. The first recipe is the Lavender Grapefruit Sparkler cocktail recipe that went up yesterday. And if you’re behind the times, and don’t know what the heck kind of party/gathering I’m talking about, you can head over to Paper & Stitch’s post all about our blogger brunch! She talks all about what it was, along with all of the beautiful decorations she made (including the flower arrangement above – with flowers from Flower Muse!) Basically, it was one heck of a good time filled with beautiful things, beautiful people, and DEE-licious foods. 

So let’s talk about these foods. I made two kinds of muffins for this little event. The first were my Date Blueberry Bran Muffins, which acted as the healthier & hardier option. And then came along these Chai Spiced Pear Muffins, which are sweeter and more dessert-like than the bran muffin. But they were the hit of the party. ‘Cause DUH. They’ve got all the good things inside of them! Chai + pears + streusel. #winning

Just because these babies are sweeter than the bran muffins doesn’t mean they aren’t health-ier than the general muffin you would get from the store. In fact these are: egg free, dairy free, refined sugar free, and actually made with actual real fruit. So that’s a good thing. And as a note on the streusel topping – when you take the muffins out of the oven it will be crispy and crunchy. But if you let it sit for a while at room temp or eat them the next day it will have softened. So pick your poison. I like ’em softer on top, but it’s totally up to you what the optimal eating moment is. Mostly, it’s just important that you eat ’em. ‘Cause they’re delicious.