Chai-Spiced Carrot Muffins with Oat Streusel
Deliciously spiced muffins blending warm chai flavors, grated carrots, and pineapple, topped with a crunchy oat streusel.
Ingredients
Muffin Base
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 0.5 cups granulated sugar
- 0.5 cups brown sugar
- 0.5 cups vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups grated carrots
- 1 cups crushed pineapple, drained
- 0.5 cups shredded coconut
Oat Streusel Topping
- 0.5 cups oats
- 0.25 cups melted butter
- 0.25 cups brown sugar
Serving Topping
- 0.5 cups salted caramel sauce
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix together the flour, baking powder, baking soda, spices, and salt.
- In another bowl, whisk together the sugars, oil, eggs, and vanilla until smooth.
- Add the grated carrots, crushed pineapple, and shredded coconut to the wet mixture.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
Oat Streusel
- In a small bowl, combine oats, melted butter, and brown sugar for the oat streusel.
Baking
- Fill muffin cups halfway with batter, sprinkle with oat streusel, and top with more batter if needed.
- Bake for 18–20 minutes or until a toothpick comes out clean.
- Allow to cool slightly, then drizzle with salted caramel sauce before serving.
Notes
Serve muffins warm or at room temperature. Top with extra caramel or a light dusting of cinnamon for a cozy touch. Store in an airtight container at room temperature for 2 days, in the refrigerator for up to 5 days, or freeze for up to 2 months.