Apple Earl Grey and Cardamom Oat Streusel Muffins

Earl Grey Apple crumble muffins will be your new favorite breakfast or brunch recipe! They're made with a chai glaze that makes these muffins incredible.

No, the internet doesn't need another fall-themed muffin recipe, but after making this a few times for friends and family, I couldn't escape the rave reviews and requests for more. So, here we are. Maybe you'll whip this up and find yourself with the same thoughts. Perhaps you'll devour it in one sitting. Who knows? You might just declare an end to your search for another apple recipe. Maybe!

The combination of apple and Earl Grey creates an incredibly delicious muffin that somehow tastes even better the next day. Give it a shot and share your thoughts!

FAQ:

Q: Can I use a different type of tea for the muffins?A: While Earl Grey lends a unique flavor, you can experiment with other black teas, like chai or even a classic English breakfast.

Q: Can I substitute the coconut oil?A: Absolutely! Olive oil, melted butter, or even vegetable oil work well.

Q: Can I freeze these muffins?A: Yes, these muffins freeze beautifully. Store in an airtight container and thaw as needed.

Q: Can I use a different type of milk for these muffins?

A: Absolutely! Any type of milk works, so feel free to use your preference – whether it's dairy, almond, soy, or oat milk.

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Apple Earl Grey and Cardamom Oat Streusel Muffins

Ingredients

For the Muffins:

  • 2 cups all-purpose flour
  • 1 cup coconut sugar or sweetener of your choice
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons finely ground Earl Grey tea leaves
  • 1 cup warm milk
  • 1/2 cup unsweetened applesauce
  • 1/2 cup plain Greek yogurt
  • 1/4 cup melted coconut oil or olive oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 medium-sized apples, peeled, cored, and finely chopped

For the Streusel:

  • 1/4 cup all-purpose flour
  • 2 tablespoons coconut sugar
  • 2 tablespoons rolled oats
  • 2 tablespoons cold unsalted butter, diced
  • 1 tsp ground cardamom

For the Chai Glaze:

  • 1/2 cup powdered sugar
  • 1-2 tablespoons brewed chai tea (cooled)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon vanilla extract

Instructions

For the Muffins:

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease each cup lightly.
  2. Steep the Earl Grey tea leaves in warm milk for about 5-7 minutes. Strain the milk to remove the tea leaves, and let it cool to room temperature.
  3. In a large bowl, whisk together the all-purpose flour, coconut sugar, baking powder, baking soda, salt, and finely ground Earl Grey tea.
  4. In a separate bowl, combine the steeped Earl Grey milk, applesauce, Greek yogurt, melted coconut oil, eggs, and vanilla extract. Mix well until all ingredients are thoroughly incorporated.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps.
  6. Gently fold in the chopped apples until evenly distributed throughout the batter.

For the Streusel:

  1. In a small bowl, combine the flour, coconut sugar, rolled oats, and cold diced butter. Use your fingers or a fork to mix until the mixture resembles coarse crumbs.

Assembly:

  1. Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
  2. Sprinkle the streusel mixture evenly over the top of each muffin.
  3. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

For the Chai Glaze:

  1. In a small bowl, whisk together the powdered sugar, brewed chai tea, ground cinnamon, ground cardamom, ground ginger, and vanilla extract until smooth.
  2. Once the muffins have cooled, drizzle the chai glaze over the streusel-topped muffins. Allow the glaze to set for a few minutes before serving.

Notes

Ingredients

For the Muffins:

  • 2 cups all-purpose flour
  • 1 cup coconut sugar or sweetener of your choice
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons finely ground Earl Grey tea leaves
  • 1 cup warm milk
  • 1/2 cup unsweetened applesauce
  • 1/2 cup plain Greek yogurt
  • 1/4 cup melted coconut oil or olive oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 medium-sized apples, peeled, cored, and finely chopped

For the Streusel:

  • 1/4 cup all-purpose flour
  • 2 tablespoons coconut sugar
  • 2 tablespoons rolled oats
  • 2 tablespoons cold unsalted butter, diced
  • 1 tsp ground cardamom

For the Chai Glaze:

  • 1/2 cup powdered sugar
  • 1-2 tablespoons brewed chai tea (cooled)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon vanilla extract

Instructions

For the Muffins:

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease each cup lightly.
  2. Steep the Earl Grey tea leaves in warm milk for about 5-7 minutes. Strain the milk to remove the tea leaves, and let it cool to room temperature.
  3. In a large bowl, whisk together the all-purpose flour, coconut sugar, baking powder, baking soda, salt, and finely ground Earl Grey tea.
  4. In a separate bowl, combine the steeped Earl Grey milk, applesauce, Greek yogurt, melted coconut oil, eggs, and vanilla extract. Mix well until all ingredients are thoroughly incorporated.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps.
  6. Gently fold in the chopped apples until evenly distributed throughout the batter.

For the Streusel:

  1. In a small bowl, combine the flour, coconut sugar, rolled oats, and cold diced butter. Use your fingers or a fork to mix until the mixture resembles coarse crumbs.

Assembly:

  1. Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
  2. Sprinkle the streusel mixture evenly over the top of each muffin.
  3. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

For the Chai Glaze:

  1. In a small bowl, whisk together the powdered sugar, brewed chai tea, ground cinnamon, ground cardamom, ground ginger, and vanilla extract until smooth.
  2. Once the muffins have cooled, drizzle the chai glaze over the streusel-topped muffins. Allow the glaze to set for a few minutes before serving.

Apple Earl Grey and Cardamom Oat Streusel Muffins

Ingredients

For the Muffins:

For the Streusel:

For the Chai Glaze:

Instructions

For the Muffins:

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease each cup lightly.
  2. Steep the Earl Grey tea leaves in warm milk for about 5-7 minutes. Strain the milk to remove the tea leaves, and let it cool to room temperature.
  3. In a large bowl, whisk together the all-purpose flour, coconut sugar, baking powder, baking soda, salt, and finely ground Earl Grey tea.
  4. In a separate bowl, combine the steeped Earl Grey milk, applesauce, Greek yogurt, melted coconut oil, eggs, and vanilla extract. Mix well until all ingredients are thoroughly incorporated.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps.
  6. Gently fold in the chopped apples until evenly distributed throughout the batter.

For the Streusel:

  1. In a small bowl, combine the flour, coconut sugar, rolled oats, and cold diced butter. Use your fingers or a fork to mix until the mixture resembles coarse crumbs.

Assembly:

  1. Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
  2. Sprinkle the streusel mixture evenly over the top of each muffin.
  3. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

For the Chai Glaze:

  1. In a small bowl, whisk together the powdered sugar, brewed chai tea, ground cinnamon, ground cardamom, ground ginger, and vanilla extract until smooth.
  2. Once the muffins have cooled, drizzle the chai glaze over the streusel-topped muffins. Allow the glaze to set for a few minutes before serving.

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