Description
Delight in these Maple Pecan Streusel Muffins, a perfect balance of tender crumb and crunchy topping. Infused with warm cinnamon and rich maple syrup, these muffins are loaded with chopped pecans for an irresistible nutty flavor. Ideal for breakfast or a cozy snack, they’re baked to golden perfection with a buttery cinnamon pecan streusel on top.
Ingredients
Scale
Muffins
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (packed, 220 g) brown sugar
- 1/2 cup (120 ml) maple syrup
- 1 cup (240 ml) buttermilk
- 2 large eggs
- 1/2 cup (60 g) chopped pecans
- 1/2 cup (113 g) unsalted butter, melted
Streusel Topping
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (packed, 50 g) brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons (28 g) unsalted butter, cold and cubed
- 1/4 cup (30 g) chopped pecans
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon until well combined.
- Combine wet ingredients: In a separate bowl, mix the brown sugar, maple syrup, buttermilk, and eggs thoroughly. Then stir in the melted unsalted butter to incorporate.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and gently fold them together just until combined. Fold in 1/2 cup chopped pecans to evenly distribute.
- Prepare streusel topping: In a small bowl, mix together 1/2 cup flour, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon. Add the cold cubed butter and use your fingers or a pastry cutter to blend it until crumbly. Stir in 1/4 cup chopped pecans.
- Fill muffin cups and add topping: Divide the muffin batter evenly among the muffin cups, filling each about two-thirds full. Sprinkle the prepared streusel topping over each muffin evenly.
- Bake and cool: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use fresh buttermilk or add 1 tablespoon of lemon juice or vinegar to 1 cup milk as a substitute to create homemade buttermilk.
- For extra crunch, toast pecans lightly before adding to batter and streusel.
- Do not overmix batter to keep muffins tender.
- These muffins freeze well; store in an airtight container for up to 2 months.
- Maple syrup can be substituted with honey for a different sweetness profile.
