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Chai Spiced Apple Butter Muffin Bread. Better than anything you’ll find at a coffee shop, this bread is such a cozy fall treat! It’s a simple muffin-style loaf made with my homemade chai spice blend, apple butter, and brown sugar, then swirled with chai-spiced Honeycrisp apples. What makes it really special are the ribbons of cream cheese baked inside and the sweet, spiced chai crumble on top. Fresh out of the oven or toasted with a smear of butter, this bread is truly irresistible.
I’ve spent the past week in New York, and while the weather has been perfect, you can definitely feel fall in the air. The markets are overflowing with autumn scents, fresh figs, and the most beautiful apples. New York really does have the best apple selection—so many varieties! My favorite will always be Honeycrisp, but it’s so fun to see all the options.
It’s the perfect reminder that it’s apple season, and the perfect time to bake. This bread is just right for a cozy fall weekend, especially on a chilly day when you’re craving something warm from the oven. No pumpkin yet—just all the autumn apples!
These are the details
Ingredients
The Chai Spice
- cinnamon
- ginger
- cardamon
- nutmeg
- all-spice
- cloves
Muffin Batter
- salted butter
- brown sugar
- plain Greek yogurt
- apple butter
- eggs
- vanilla extract
- all-purpose flour
- baking powder
- Honeycrisp apples – I never peel them!
- cream cheese
Chai Swirl CRUNCH
- brown sugar
- whole wheat or all-purpose flour
- salted butter
Steps
Step 1: Mix the chai spice
This one’s easy—just mix all the spices together in a small bowl. That’s it! If you have leftovers, save them for sprinkling into your coffee. So yummy!
Step 2: Make the batter
Start with melted butter. I don’t use a microwave, so I melt mine on the stove until it reaches a lightly browned stage for extra flavor.
Whisk the butter with yogurt, apple butter, eggs, and vanilla. Then stir in the dry ingredients: whole wheat pastry flour (or all-purpose), a little of the chai spice, baking powder, and salt.
Step 3: Add the apples and cream cheese swirl
I like to leave the skin on my apples—it gives more flavor and fiber. Slice and chop the apples, then toss them with brown sugar and chai spice before folding them into the batter.
Swirl in the softened cream cheese gently. Don’t overmix—just a light stir gives you those pretty ribbons of cream cheese throughout.
Step 4: Make the chai swirl topping
Mix brown sugar, chai spice, flour, and butter together until clumps form. Sprinkle the clumps evenly over the batter.
Bake the bread for about 1 hour, until golden on top and cooked through. It’s a long wait, but worth it!
Serve
Enjoy the bread warm or cooled, though it’s hard to resist cutting into it fresh from the oven. I love it with a pat of European-style butter and a sprinkle of flaky sea salt. Cozy, spiced, and the perfect way to welcome autumn!
Pro Tips
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Storage: Keep the bread in an airtight container at room temp for 2–3 days, or in the fridge for up to a week.
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Freezing: Slice and wrap individually, then freeze. Warm slices in the oven or toaster oven when ready to enjoy.
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Apples: Honeycrisp are my favorite, but use what you love—Gala, Fuji, or even Pink Lady all work great.
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Flour: Whole wheat pastry flour gives a light, nutty flavor. All-purpose flour is a perfect substitute if that’s what you have.
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Extra Chai Spice: Sprinkle leftovers into coffee, over oatmeal, or onto baked apples—it’s delicious anywhere.
Looking for apple recipes? Here are a few ideas:
Brown Butter Apple Blondies with Cinnamon Maple Glaze
Haunted Pumpkin Patch Margarita
Cinnamon Crunch Apple Butter Soft Pretzel Knots
Salted Maple Apple Tarte Tatin with Cinnamon Pumpkin Seeds
Cinnamon Spiced Apple Fritters with Vanilla Coffee Glaze
Baked Cinnamon Sugar Apple Cider Doughnut Holes
Lastly, if you make this Chai Spiced Apple Butter Muffin Bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chai Spiced Apple Butter Muffin Bread
Servings: 1 loaf (8 servings)
Calories Per Serving: 373 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Chai spice
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon all-spice
- 1/2 teaspoon ground cloves
- 1/8 teaspoon ground black pepper
Muffin Bread Batter
- 1 stick (1/2 cup) salted butter, melted
- 3/4 cup + 1 tablespoon brown sugar
- 1/2 cup plain Greek yogurt
- 1/3 cup apple butter
- 3 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups whole wheat or all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 Honeycrisp apple, very thinly sliced or chopped
- 4 ounces cream cheese, at room temperature or melted
Chai Swirl
- 1/2 cup dark brown sugar
- 1 tablespoon all-purpose flour
- 2 tablespoons salted butter, melted
Instructions
- 1. To make the chai spice. In a shallow bowl, combine all the spices. 2. Preheat the oven to 350° F. Line a 9×5 inch bread pan with parchment paper.3. In a bowl, whisk together the melted butter, 3/4 cup brown sugar, the yogurt, apple butter, eggs, and vanilla. Add the flour, 1 tablespoon chai spice, the baking powder, and salt. Mix until fully combined.4. Toss the apples with 1 tablespoon brown sugar and 2 teaspoons chai spice. Mix the apples into the batter. Dollop the cream cheese over the batter and give it a gentle stir, don't over-mix it. 5. Pour the batter into the prepared pan. 6. To make the swirl. Mix the butter, brown sugar, flour, and 1-2 teaspoons of chai spice. Arrange the clumps over the batter. Bake for 60-70 minutes or until the center is set. If the top is browning too quickly, cover with foil halfway through cooking.7. Remove, slice, and enjoy with butter and flaked sea salt.
This post was originally published on September 19, 2025
Looks so good – perfect for Autumn 🥮🍁🍂🧡🤎🍂 excited try the recipe
Thanks so much, Phyllis! I hope you love this recipe!
This was delicious! And easy to whip up. The chai spice blend added such a great depth of flavor, and the bread was so moist. Perfect along with sipping coffee on the porch on a fall morning!
Hey Kristi,
Fantastic!! Thanks so much for making this bread and your comment, love to hear it turned out well for you!
This recipe sounds delicious! Do you think this recipe will work if I make muffins out of it?
Thank you!
Thanks so much, Susan! Yes, I don’t see why that wouldn’t work for you! Let me know if you give this recipe a try!
Is the baking soda amount correct?
1 Tbsp ?
Or
1 tsp ?
Hi Amy,
It is correct with 1 tablespoon. Please let me know if you have any other questions!
Hi Tieghan, please reply if you see this because I’m trying to make it today. Can you explain why 1 tablespoon of baking powder? This is so much more than I usually use. All of the similar recipes I found say to use less. I’m just wondering if you can explain what it does for the loaf. (What would happen if less is used?) I’m not a very experienced baker, so trying to understand the rationale.
Hi Alison,
You would just run the risk of it not rising properly if you used less.
Fantastic!!!
Hey Emily,
Love to hear this! Thanks for trying this recipe and your comment. Have a great Sunday!
This looks amazing! Can I substitute gluten free flour and still have good results with this recipe?
Thanks Tara! Yes, gluten free flour should also work nicely for you! I hope you love this recipe!
One of my favorite recipes I’ve ever made from HBH! It made my whole house smell so good while baking. The fresh apples in the bread and the swirl on top take this to another level.
Thanks so much, Anne:) So glad this bread turned out well for you, I appreciate you making it!
What is muffin bread?
Hi Jill,
It is a muffin-style loaf. Please let me know if you have any other questions!
This is delicious!! I sautéd the apples for about 5 minutes before mixing with the batter. I wanted to make sure they were nice and soft. The spice mix is excellent. Highly recommend.
Hey Melissa,
Happy Sunday! Thanks a bunch for making this muffin bread, I’m so glad it turned out well for you:)
Question please…
Hi Tieghen,
I have and use to the point of needing to replace ALL of your cookbooks (thought it would b easier on my printer than printing out just about everything you’ve created or inspired 😉
I’ve been making pumpkin chai tea breads (and soaking a variety of raisins in cognac to add to them), but had been contemplating making an apple one and then my wonderful inspiration Tieghen has already thought of it and it looks incredible!
My question (yes finally asking) is this: how drastic will the recipe and outcome be if I omit the cream cheese? Is the cream cheese a necessary element in this bread or just for additional treat and taste?
Thank you Tieghen for all of your continued drive, motivation and inspiration. As cooking and baking have become almost all of my day now that both the cancer and the paralysis have spread – receiving recipes, emails and the comments from your community have become such a pleasant and therapeutic part of my day!
Patty
Hi Patty,
Thank you so much for your kind message and making so many recipes! It truly means so much to me:)
You can totally omit the cream cheese, no worries! Let me know how the bread turns out for you, I hope you love it!
Happy Sunday! Wishing you well:)
What is muffin bread?
Hi Janey,
It’s a muffin-style loaf:) I hope you love this recipe!
Can I make these into muffins? If so how long should I bake them?
Hey Tish,
I haven’t tested this recipe as muffins, but I would try baking for 22-25 minutes. Please let me know if you give this recipe a try!
Can you use gluten free flour
Hi Michelle,
Yes, that should work nicely for you. I hope you love this recipe, please let me know if you give it a try!
Absolutely incredible. The taste is even better than you imagine it to be when reading the ingredients list (hello, cream cheese!). While awake during the middle of the night I had been pondering what treat I’d be bringing to my daughter and her college roommate, and this recipe serendipitously landed in my inbox a few hours later. I made two at once and the house smelled like a fall candle. Will be on repeat throughout fall and winter!! Thanks for a great recipe!
Thank you so much, Lauren:) Love to hear this! Have the best Sunday!
FYI, allspice (not all-spice) is one word and is an actual spice, not a blend! It’s a berry from the pimento tree.
Thanks so much, Kate!
You have noted above about what to do with the extra chai spice. I would prefer to use the exact amount this recipe needs without leftovers – could you tell me the amounts for that please?
Hi Melinda,
You are also going to need to use the chai spice in step 6, so I would keep the measurements as written. Please let me know if you have any other questions!
There is no chai listed in the chai swirl, is this correct?
Hi Karen,
You are going to use 1-2 teaspoons of the chai spice in step 6 which is part of the chai swirl. I hope this makes sense!