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You would never think these chai spiced pear muffins with oatmeal streusel were a healthier option for muffins because they're so tasty! The warm spices, sweet chunks of pear, and oatmeal streusel come together to produce one delectable breakfast.
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What makes this recipe special
If I make an attempt and try to eat healthier, all I crave are donuts, chocolate, and wine. The idea of not being able to eat copious amounts of sugar makes me want to do just that. To compromise, I decided to make a healthier muffin that could still satisfy my sweet tooth. By using whole wheat flour, incorporating fruit, and cutting down on the oil and sugar, I created what I call "the way to start the new year" muffin. Presenting chai spiced pear muffins with oatmeal streusel and vanilla honey butter! Okay so the butter may defeat the purpose of being healthy, but IT'S SO GOOD. So good in fact, that I have served myself a muffin every morning for the past week.
- Whole wheat flour: Since whole wheat flour has a denser texture and a more robust flavor compared to all-purpose flour, we're a combination of the two flours to make the muffin batter.
- Rolled oats: Rolled oats have a thicker and more substantial texture compared to quick oats. They can also maintain their shape and texture, giving more texture to the streusel.
- Chai spices: To incorporate chai spices, we're using a combination of cinnamon, ginger, allspice, cloves, and cardamom. You can also use a premade chai spice blend.
- Milk: Adds moisture to the muffin batter while contributing to the structure and soft texture.
- Vegetable oil: Adds moisture to the muffin batter, resulting in a softer and more tender texture.
- Pear: Use any type of baking pear such as Bartlett, Bosc, and Anjou pears.
How to make chai spiced pear muffins
Step 1: Prepare the streusel
Whenever I make a warm fruit baked good with lovely spices, I can't help but top it with a streusel. The pumpkin apple streusel cake I made a couple of months ago just wouldn't be the same if it wasn't finished with a streusel. These chai spiced pear muffins are the same in that effect. To make it a little healthier, I decided to make it an oatmeal streusel (plus oats and pears just sound like a great combination).
Even though most streusel recipes call for you to use cold butter, I prefer to use melted because it's easier to mix. Just pop the streusel in the fridge to chill the butter while you make the muffin batter.
Step 2: Mix the batter
These muffins are pretty standard in the way you prepare them. First, mix your dry ingredients, then your wet ingredients, and combine everything. The only difference in this recipe is the blend of spices. To make a chai spiced muffin, add cinnamon, ground ginger, allspice, cloves, and cardamom to the batter.
I used Bartlett pears for the muffins but you can also use Bosc and Anjou. Make sure to peel the pears for the best texture and cut them into small chunks. If the fruit is cut too large you won't get an even amount of pears in the muffins.
Step 3: Bake
Fill your muffin pan about ¾ full and top them with a generous amount of oatmeal streusel. Then, pop the muffins in the oven and bake them for about 20 minutes or until a toothpick inserted in the center comes out clean.
While the muffins are baking, make the vanilla honey butter. Whenever you make flavored butter, remember to use softened butter, but make sure it's not completely melted. Side note, did you know that a lot of the honey sold in America is not real honey? I recently discovered this on a Netflix food documentary and am now very wary about the honey products I purchase. Anyways, whip up the ingredients and set them aside.
Let the muffins cool slightly before serving. I like my chai spiced pear muffins with oatmeal streusel served warm with a nice smear of vanilla honey butter. If you want to be extra fancy, drizzle on some extra honey!
I am in love with these muffins and for good reason. Now if someone can take these away from me...
Frequently asked questions
Yes, you can substitute regular flour for whole wheat flour in the streusel if you prefer a different texture.
Chilling the streusel helps it maintain a crumbly texture during baking. It prevents the butter from melting too quickly, resulting in a more defined and crunchy topping.
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. Thaw at room temperature or reheat in the microwave.
While the vanilla honey butter complements the muffins well, it's optional. The muffins are delicious on their own or with a spread of regular butter.
More pear recipes
Looking for more dishes featuring pears? Try these:
Chai Spiced Pear Muffins with Oatmeal Streusel
- ¾ cup rolled oats (60 grams)
- ½ cup whole wheat flour (65 grams)
- 1 ½ teaspoons cinnamon
- ½ cup brown sugar (100 grams)
- ½ cup melted butter (113 grams)
Vanilla honey butter
- ½ cup butter, softened
- 2 tablespoons honey
- ½ teaspoon vanilla extract
Chai Pear Muffins
- 1 cup all purpose flour (130 grams)
- 1 cup whole wheat flour (130 grams)
- 1 tablespoon baking powder (14 grams)
- ¾ cup brown sugar (150 grams)
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- ½ teaspoon salt
- 1 cup milk (250 ml)
- ¼ cup vegetable oil (62 ml)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups pear, peeled and chopped (200 grams)
- Preheat oven to 400 degrees F. Line muffin pan with muffin liners.
- Make the streusel. In a medium bowl, combine oats, flour, cinnamon, sugar, and butter until well combined. Chill in the fridge while you make the muffin batter.
- Whip together softened butter with honey and vanilla. Set aside.
- Combine dry ingredients for chai pear muffins including all-purpose flour, whole wheat flour, baking powder, sugar, cinnamon, ground ginger, allspice, cloves, cardamom, and salt in a large bowl. Whisk together milk with vegetable oil, egg, and vanilla. Add to the dry ingredients and mix until well combined. Stir in chopped pear.
- Fill muffin pan ¾ full and top with streusel topping. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from oven and let cool slightly. Serve warm with vanilla honey butter.