Chai Spiced Butternut Squash Muffins
I’ll admit, when Streusel and I planned to focus on squash this month, I don’t think either of thought “September” would mean we’d still feel like it was summertime. The west coast is currently experiencing some horrific wildfires, and here in Seattle, we are being encouraged to stay indoors because the air quality is so bad. While it’s not as terrible as the Bay Area – our skies are looking decisively smokey and yellow, but not orange/red like it is down south – it’s still plenty awful.
To that end, some comfort food is definitely in order. These Chai Spiced Butternut Squash muffins are the perfect combination of tender and sweet, filled with comforting, spicy warmth from the chai flavors. The squash adds a small bit of sweetness and plenty of moisture to the muffin, and sweet-crumbly streusel topping adds an extra bit of zip.
The inspiration for these muffins actually came from this blog – I adapted Streusel’s Butternut Squash Muffins (though to note, she was ahead of me with the squash/cardamom situation with these lovely treats). The recipe asks you to use a few bowls, but nonetheless comes together quickly, in plenty of time for your morning coffee (well, maybe your second cup of coffee – I’m not sure some of us should be handling kitchen tools without at least once cup in us!)
[tasty-recipe id=”9689″]September 13, 2020
This entry was posted in brunch, muffins, quick and easy and tagged chai, fall baking, muffins, squash.