Chai Streusel Muffins

Grain-Free Chai Streusel Muffins

Grain-Free, Gluten-Free, Nut-Free

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Craving cozy mornings filled with the delicious aroma of chai spices? Look no further than these chai-spiced muffins, complete with a crunchy streusel and simple glaze! This delightful recipe delivers all the flavor of your favorite latte in a handheld treat, minus the grains and gluten. Perfect for breakfast, snacks, or dessert, these muffins are sure to become a new favorite.

Yield: 10 muffins

Ingredients

• ¾ cup butter, melted
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• ¾ teaspoon sea salt
• 2 cups Otto's Naturals - Cassava Flour
• 1 ½ teaspoons Otto’s Naturals Grain-Free Baking Powder
• 1 teaspoon baking soda
• 1 ½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon allspice
• ¼ teaspoon ground nutmeg
• ¼ teaspoon cardamom
• ⅛ teaspoon ground cloves
• Pinch of ground black pepper
• 1 cup + 3 Tablespoons yogurt

Streusel: 

• ¾ cup Otto's Naturals - Cassava Flour
• ⅓ cup cold butter
• ½ cup sugar

Glaze:

• 1 cup powdered sugar
• 1-2 Tablespoons milk

Instructions

1. Preheat the oven to 375°F. Line 10 standard muffin cups with muffin liners.
2. In a large mixing bowl, beat together the butter, sugar, and vanilla extract until smooth and creamy.
3. Add eggs, sea salt, cassava flour, baking powder, baking soda, chai spices, and yogurt. Stir until the batter is smooth and thick.
4. Divide the batter into 10 muffin cups. The muffin cups will be full.
5. In a food processor, combine all of the streusel ingredients. Pulse until large crumbles form. It will take a few pulses to get the crumble from fine crumbles to large crumbles. Sprinkle the streusel evenly over the muffins.
6. Bake for 30-35 minutes. The muffins should be golden brown and a toothpick inserted into the center of one of the muffins should come out clean.
7. Let the muffins cool in the pan for 10 minutes before moving them to a cooling rack to cool completely.
8. Once completely cooled, make the glaze. Combine the glaze ingredients in a mixing bowl. Add the milk slowly until you have a pourable but thick glaze. Drizzle the glaze over the muffins. Enjoy!
9. These muffins are best eaten fresh. They will start to dry out after the first day or two. They are best stored in an airtight container.