Maple Pecan Streusel Muffins

They are soft Maple Pecan Streusel Muffins with loads of maple, brown sugar, and crunchy pecans in every bite. These muffins work perfectly for breakfast, an on-the-go snack, or after dinner treat. They have a buttery streusel sprinkled on top that pairs everything so well.

The sweetness from the maple syrup goes hand-in-hand with the nutty pecans. They are divine!

For more muffin recipes, try Coconut Chocolate Muffins, Carrot Oatmeal Muffins, and Strawberry Chocolate Muffins.

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• Ingredients Notes
• Step by step instructions
• Expert Baking Tips
• Check out these recipes
• Maple Pecan Streusel Muffins

Ingredients Notes

Here are a few key ingredients in this recipe

• All-purpose flour – This flour is used for the muffins.
• Brown sugar – I used dark brown sugar, but light brown sugar works too!
• Cornstarch – Used to enhance the texture, optional but recommended!
• Eggs – Must be at room temperature before starting.
• Maple Syrup – Try to use real maple syrup if you can. Table syrup carries a lot more sugar and artificial flavourings that can change the way the muffins bake and taste.
• Pecans – Chop them up into small pieces.
• Yogurt – Make sure to use a thick yogurt like Greek or kefir. You can also use buttermilk. *To make buttermilk, stir 3/4 cups of room temperature milk with 1 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.

Step by step instructions

Here is how to bake these Maple Pecan Streusel Muffins. You will need a 12 muffin tin, muffin liners, 2 large mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Line the muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin. Chop the pecans into small pieces.

Step 2 – Make the streusel. In a medium sized bowl, add flour, brown sugar, white sugar, cinnamon, and cold butter. Using your hands, mix this until crumbly and combined. Set aside in the fridge while you make the muffin batter.

Step 3 – Mix dry ingredients. In a large bowl, add all of the dry ingredients. Stir together and set aside.

Step 4 – Whisk wet ingredients. In a large bowl, whisk the wet ingredients; oil, eggs, maple syrup, vanilla, and yogurt. Whisk until well combined.

Step 5 – Combine. Add the dry into the wet ingredients and with a spatula, gently mix until a soft muffin batter forms.

Step 6 – Add in pecans. Add the chopped pecans into the bowl and mix in a few times.

Step 7 – Scoop. Evenly divide the batter between the liners, they should be almost or all the way full. Sprinkle a handful of streusel on top.

Step 8 – Bake. Bake the muffins at 375°F for 15-20 minutes. The muffins are ready when a toothpick inserted comes out clean.

These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale. It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• Do not over-mix! A big reason muffins don’t work or look how you want them to is because the batter is over-mixed. Once you see no more flour streaks, stop mixing.
• Chop pecans into small pieces. If you use big pieces of pecans, the muffins will be won't rise as well.

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