Vegan Chai Spice Muffins

These chai spice muffins have the fluffiest interior and a delicious golden and crisp oat topping. They’re full of all of the warm and beautiful flavours that make up chai spice and are the perfect Fall treat to bake!

There is something about Fall that makes us want to bake all the time. Maybe it’s because we love incorporating all of the warm seasonal flavours like cinnamon, apple, and chai spice into everything we eat. Or maybe we just love cozying up with a blanket and our latest reality TV obsession and devouring some yummy baked goods. Either way, once you read about these Vegan Chai Spice Muffins and see how simple they are to make, you’ll be ready to get into baking mode and make a batch for yourself.

Chai spice blends can include a variety of different spices, some common ones including cinnamon, ginger, cardamom, and cloves. We buy our chai spice mix from a local spice shop in Kensington Market and find that it is the perfect blend for us to use in our go-to iced dirty chai drink and all sorts of baking. If you’re making your own chai spice blend, we’ve given a suggestion in the notes, but feel free to adjust the quantities to your preferred taste as it is really up to you and what you like. No matter how you make your blend, the use of chai spice plus a little extra cinnamon to amp up the flavour will result in muffins that will have you feeling all sorts of warm and cozy – exactly how you want to feel at this time of year.

They’re soft. They’re fluffy. They’re cozy. They’re basically everything you want a muffin to be. The simplicity of these muffins, combined with their versatility, means you can have these muffins done in 40 minutes with absolutely no stress. It’s as simple as adding the dry ingredients to one bowl, the wet to another, and then mixing it all together. While both are super easy to make, we’ve given you two options to top off these muffins before you pop them in the oven. One requires a few more ingredients but creates a gorgeous crispy texture with golden-brown oats that gives the fluffy muffins a nice crunchy bite. The other is just brown sugar and spices and although basic, gives the muffins a beautiful sparkle on top. Whichever you choose, you’re going to end up with a divine batch of muffins that will leave you feeling warm and fuzzy and fall-y inside.

If you’re feeling pumpkin-ed out by now, these are THE perfect little treat to spice things up (literally), and still satisfy your Fall flavour cravings. Whip these up to add sweetness to your next brunch spread, or bake and freeze these muffins for a grab-n-go snack that’s ready whenever you are.

Don’t forget to tag us in your creations – @smallkitchenbigplates

Vegan Chai Spice Muffins

  • Servings: 12 muffins
  • Print

These chai spice muffins have the fluffiest interior and a delicious golden and crisp oat topping. They’re full of all of the warm and beautiful flavours that make up chai spice and are the perfect Fall treat to bake!

Ingredients

    Dry Ingredients
  • 100g spelt flour
  • 100g all-purpose flour
  • 50g rolled oats
  • 6g chai spice mix
  • 1g ground cinnamon
  • 5g baking soda
  • 3g baking powder
  • 3g salt
    Wet Ingredients
  • 250g applesauce
  • 100g vegan butter, melted
  • 100g unsweetened oat milk
  • 50g brown sugar
  • 50g maple syrup
  • 10g vanilla paste or extract
    Crumbly Oat Topping
  • 30g spelt flour
  • 20g brown sugar
  • 20g rolled oats
  • 1g chai spice mix
  • Pinch of ground cinnamon
  • Pinch of salt
  • 30g cold vegan butter
    Brown Sugar Topping
  • 15g brown sugar
  • 1g chai spice mix
  • Pinch of ground cinnamon

Instructions

  1. Preheat your oven to 350°F (177°C) and coat a muffin tin with some vegan butter or cooking spray.
  2. In a large bowl, combine all of the dry ingredients and mix.
  3. In a medium bowl add the wet ingredients and whisk well.
  4. Add the wet ingredients to the dry and fold until there are no dry spots and everything is thoroughly combined.
  5. If making the crumbly oat topping, combine all ingredients in a small bowl and mash with a fork or your fingers until combined.
  6. If making the brown sugar topping, mix all ingredients in a small bowl.
  7. Evenly divide the batter into your muffin tin, sprinkle the topping of your choice on top of each muffin, and bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.
  8. Let stand for 10 minutes and then transfer to a wire rack to cool.

Notes

  1. You can make these muffins with 200g of one type of flour if you want (AP, spelt, whole wheat, etc.)
  2. If you don’t have chai spice mix, make your own by combining 1 tablespoon ground cinnamon, 1 tablespoon ground ginger, 1 teaspoon each ground cardamom, ground cloves, ground nutmeg, 1/2 teaspoon black pepper. Keep the extra in a jar and use within 6 months for ultimate freshness.
  3. We like to switch up the topping on these muffins so we’ve given you 2 options. The crumbly oat topping gives a nice heartiness to the muffins while the brown sugar topping gives a simple sparkle on top. Either one tastes absolutely delicious!
  4. Keep the muffins in an air-tight container at room temp for up to 3 days. They can also be frozen for up to 3 months.

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