Vanilla Chai Crumble Muffins

• Melted butter – 2 tablespoons (28g)
• Avocado oil – ⅛ cup (27g)
• Granulated sugar – ¼ cup (50g)
• Light brown sugar – ⅙ cup (33g)
• Large egg – 1 (approx. 50g)
• Vanilla extract – ½ tablespoon (7g)
• Baking powder – 1 teaspoon (4g)
• Baking soda – ¼ teaspoon (1g)
• Cinnamon – 1 teaspoon (2.6g)
• Ground ginger – ½ teaspoon (1g)
• Ground cardamom – ½ teaspoon (1g)
• Allspice – ¼ teaspoon (0.5g)
• Salt – 1 teaspoon (6g)
• All-purpose flour – 1⅓ cups (173g)
• Vanilla Chai Tea Liquid Mix – 1 cup (240ml)

• Melted butter – 4 tablespoons (56g)
• Brown sugar – ½ cup (100g)
• Granulated sugar – 1 tablespoon (12g)
• Finely chopped pecans – ¼ cup (30g)
• All-purpose flour – 2 tablespoons (15g)
• Cinnamon – 1 teaspoon (2.6g)

In a small mixing bowl, prepare the streusel topping by melting the butter and mixing in the brown sugar, granulated sugar, chopped pecans, flour, and cinnamon. Set aside.

In a large mixing bowl, combine all muffin ingredients and mix until fully combined.

Line 8 cupcake molds with liners. Using a 3-ounce cookie scoop, portion 6 ounces of batter into each mold. Top each with about 1 tablespoon of streusel.

Bake at 400°F (204°C) for 15 minutes, or until the tops are golden brown.

Let cool for 30 minutes, then finish with a vanilla glaze and a sprinkle of cinnamon.

Tips & Notes:

For an extra chai kick, sprinkle additional chai spices into the glaze.