Maple Pecan Oat Muffins with Streusel Topping
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Maple Pecan Oat Muffins with Streusel Topping; chock full of delicious pecans, beautifully domed and sweetened with maple syrup. An oh-so-perfect fall fare.
Because, after all, isn’t maple and pecan the perfect autumnal pairing?
Easy to whip up, they are a delight each and every time I make them.
Like tasting fall… one bite at a time.
They’re hearty and robust with added oats, yet the cinnamon and maple are perfectly blended.
Perfect for breakfasts, coffee breaks… and an Autumn Afternoon Tea.
It’s baking season… and baking a bit of fall couldn’t be easier, or more delicious!
Maple Pecan Oat Muffins with Streusel Topping
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
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Looks like a great recipe. The instructions do not quite match the ingredient list, though.