Maple Pecan Streusel Muffins: Cozy Treat for Any Morning

Discover the joy of Maple Pecan Streusel Muffins, a delightful blend of flavors and textures that transforms any morning into a cozy celebration.

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Prep Time 15

Cook Time 22

Cooling Time 5

Total Time 42

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffin Batter

2 cups all-purpose flour Gluten-free flour mix works for gluten-free versions.
2 teaspoons baking powder Adds leavening for a light and fluffy texture.
1 teaspoon baking soda Enhances browning, contributing to a rich muffin color.
½ teaspoon salt Balances sweetness, enhancing the overall flavor.
1 teaspoon ground cinnamon Adds warmth and depth.
¾ cup brown sugar Offers moisture and sweetness; substitute with coconut sugar for a less refined option.
½ cup maple syrup Feel free to swap with honey or agave syrup.
1 cup buttermilk Plain yogurt or milk mixed with vinegar can work as a substitute.
2 large eggs For a vegan option, use flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
1 cup chopped pecans Adds delightful crunch; walnuts or almonds are great substitutes.
½ cup unsalted butter Melted coconut oil can serve as a dairy-free alternative.

For the Streusel Topping

½ cup all-purpose flour Can also use a gluten-free flour substitute.
⅓ cup brown sugar Coconut sugar is a good alternative.
½ teaspoon ground cinnamon Enhances flavor.
¼ cup unsalted butter Feel free to replace with melted coconut oil.
¼ cup extra chopped pecans Optional for added crunch.

Equipment

Muffin tin
Mixing bowls
Whisk

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C) and prepare a muffin tin.
In a large bowl, whisk together dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, mix brown sugar, maple syrup, buttermilk, eggs, and melted butter until smooth.
Fold wet ingredients into dry mix gently; a few lumps are fine.
Add chopped pecans to the batter and stir gently.
In a small bowl, mix streusel ingredients until crumbly; add extra pecans if desired.
Divide batter among muffin cups, filling each about two-thirds full and topping generously with streusel.
Bake for 18-22 minutes until a toothpick comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 250IUCalcium: 50mgIron: 0.8mg

Notes

For optimal freshness, store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

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