Maple Pecan Oat Muffins with Streusel Topping
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Cozy, warmly spiced, and full of wholesome texture, these Maple Pecan Oat Muffins are everything we love about fall baking. Sweetened naturally with maple syrup and crowned with a buttery pecan streusel, they're a treat for crisp mornings and golden afternoons.
Hearty from oats, nutty from pecans, and warmly scented with cinnamon-these muffins are perfect for breakfast, a mid-morning break, or an Autumn Afternoon Tea.
Why You'll Love These Muffins
- Full of fall flavor - Maple, cinnamon, and pecans in every bite.
- Hearty and wholesome - Rolled oats give these muffins a satisfying texture.
- Easy to make - No mixer required and ready in about 30 minutes.
- Naturally sweetened - Made with real maple syrup, not refined sugar. (The streusel topping does contain granulated sugar, which can easily be eliminated if desired.)
Ingredients at a Glance
Here's a look at what you'll need (see full recipe below for details and metric measurements):
- Old-fashioned rolled oats - for a hearty texture
- All-purpose flour - classic base for tender muffins
- Maple syrup - the star sweetener
- Butter - adds rich flavor
- Eggs & milk - for structure and moisture
- Chopped pecans - stirred into the batter and sprinkled on top
- Cinnamon, baking powder, salt - for spice and lift
For the streusel topping:
Brown sugar, flour, cubed butter, chopped pecans, and a pinch of cinnamon.
How to Make Maple Pecan Oat Muffins
- Preheat your oven to 400°F (200°C) and line a muffin tin.
- Mix the wet ingredients - milk, melted butter, eggs, and maple syrup.
- Add the dry ingredients - oats, flour, baking powder, salt, and cinnamon.
- Stir in the pecans and divide the batter among muffin cups.
- Make the streusel topping and sprinkle it generously over each muffin.
- Bake for 18 to 22 minutes, or until beautifully domed and golden.
Tips for Success
- Let the batter rest 5-10 minutes before baking for fluffier muffins.
- Use real maple syrup for the best flavor-Grade A dark works beautifully.
- Toast the pecans for extra nuttiness.
- Muffins freeze well! Cool completely and freeze in an airtight container for up to 2 months.
Variations
- Add-ins: Stir in chopped apples, dried cranberries, or golden raisins.
- Swap the nuts: Use walnuts or almonds in place of pecans.
- Make it dairy-free: Substitute with plant-based butter and milk alternatives.
Frequently Asked Questions
Yes, but the muffins will be softer and less textured.
Absolutely, but the flavor will be different-honey contains floral notes while maple syrup is woodsy and rich.
It's optional but highly recommended for maximum flavor.
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Maple Pecan Oat Muffins with Streusel Recipe
Equipment
Ingredients
- 3/4 cup milk
- 1/2 cup butter melted
- 2 eggs
- 1/2 cup maple syrup
- 1 cup old-fashioned oats
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup chopped pecans
Streusel Topping:
- 3 tablespoons flour
- 3 tablespoons sugar
- 2 tablespoons cold butter finely cubed
- 2 tablespoons chopped pecans
Instructions
- Preheat oven to 400 degrees and line a 12-cup muffin tin or coat with cooking spray.
- In a large bowl, whisk together milk, melted butter, eggs, and maple syrup. Add flour, oats, baking powder, salt, and cinnamon; stir. Fold in the chopped nuts. Portion batter into prepared baking cups. I like to use a scoop — it’s less messy!
For the Streusel Topping:
- In a small bowl combine flour and sugar. Cut in the cubed butter with a pastry knife or two forks. Stir in the chopped pecans. Sprinkle over each muffin before baking.
Bake:
- In a preheated oven, bake the muffins for 18-22 minutes, or until a nice dome as formed. Once baked, remove to a cooling rack.
Notes
- Maple Flavor: To enhance the maple flavor, and if you have it on hand, add 1 teaspoon maple flavor extract to the wet ingredients.
- Garnishing: For garnish, I like to place a pecan on top!
- Natural Sweetening: The muffin contains only natural sweetening, but the streusel topping does contain granulated sugar. You can keep this healthier by eliminating the streusel if desired (although it’s really delicious!).
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I’ve made this recipe twice now and plan to make it again tomorrow. I love it because it’s just sweet enough and the oatmeal makes it hearty enough for breakfast. I usually have the ingredients on hand, too, and it’s a great morning treat. I usually omit the pecans in the batter because I have one child who won’t eat it that way. However, it just means I can make more muffins before needing to restock!
I LOVE having home baked muffins in the freezer for breakfast and snacks– and I agree with you on the flavor balance. I love sweet muffins, but in the morning, I prefer a less sweet to start the day. I’m so happy the family enjoys it (even without the pecans)! Thank you for trying the recipe.
Looks like a great recipe. The instructions do not quite match the ingredient list, though.