Chai Cherry Muffins with Cinnamon Crumble Recipe
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.
How to Make the Best Chai Cherry Muffins with Cinnamon Crumble
These Chai Cherry Muffins with Cinnamon Crumble are the ultimate breakfast treat that combines warm, aromatic chai spices with fresh tart cherries and a sweet cinnamon crumble topping. Originally from Hunger Thirst Play, these muffins deliver that perfect balance of tender, moist crumb with bursts of flavor in every bite. The steeped chai infuses the entire muffin with cozy spiced notes that make breakfast feel extra special.
What makes these muffins truly exceptional is the combination of ingredients working together in harmony. The honey and brown sugar provide subtle sweetness, while the sour cream keeps the muffins incredibly moist. Fresh frozen cherries add pops of tartness and brightness that cut through the richness, and the cinnamon clove crumble topping adds that coveted textural contrast and extra flavor dimension.
Whether you’re making these for a weekend brunch, meal prep for the week ahead, or just craving something homemade and delicious, these chai cherry muffins with cinnamon crumble won’t disappoint. The recipe makes 16 muffins, so there’s plenty to enjoy fresh—or stash a few in the freezer for mornings when you need a quick grab-and-go breakfast.
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.
Ingredients
Muffins
Cinnamon Crumble Topping
Instructions
Prepare
- Pit cherries and cut into quarters. Lay on a baking sheet in one layer and freeze while prepping batter.
- Preheat oven to 375°F. Line muffin tin with liners.
Steep the Chai
- 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.
Make the Batter
- 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 and Top
- Fill muffin liners 3/4 of the way. If using parchment cups (see notes) fill to the top.
- In a food processor, add the crumble 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 crumble over each of the muffins.
Bake
- Bake muffins at 375°F for 20 to 25 minutes until an inserted toothpick comes out clean.
Notes
- 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.
- This can be done with a pastry cutter or your fingers if you don't have a food processor.