The Best Maple Streusel Muffins for Cozy Mornings

 

Whip up these small-batch maple streusel muffins for a cozy morning treat. Soft, tender, and topped with a buttery cinnamon pecan crumble, they’re the perfect quick bake for cold weather comfort.

The Best Maple Streusel Muffins for Cozy Mornings

Chilly mornings call for something a little extra cozy—something warm, fragrant, and fresh from the oven but without making a dozen muffins. That’s exactly where these Maple Streusel Muffins shine. They’re a small-batch recipe with big flavor: moist, tender muffins enriched with sour cream, sweetened with brown sugar, and scented with maple.

But the real magic? The cinnamon-pecan streusel tucked both on top and inside, giving each bite a delicious mix of softness and buttery crunch. Whether you’re easing into a slow weekend, filling the kitchen with fall aromas, or just treating yourself to a quiet moment, these muffins give you the comfort that makes your morning feel a little extra special and cozy.

Enjoy!

What Ingredients Do I Need?

• Egg – Gives structure and helps the muffins rise while staying tender.

• Milk – Adds moisture and keeps the batter smooth.

• Sour Cream – The secret to a soft, bakery-style crumb.

• Oil – Provides richness and keeps the muffins moist without heaviness.

• All-Purpose Flour – The base that creates a sturdy, tender muffin.

• Brown Sugar – Adds sweetness and a warm, caramel-like depth.

• Baking Powder & Baking Soda – Work together to lift the muffins and create a fluffy texture.

• Salt – Enhances the maple and cinnamon flavors.

• Maple Extract – Delivers cozy maple flavor without adding extra liquid.

• Brown Sugar (Streusel) – Sweetens the crumble topping and caramelizes slightly in the oven.

• Flour (Streusel) – Helps the topping form those classic buttery crumbs.

• Cinnamon – Adds warmth and ties together the maple and pecan notes.

• Butter – Creates a rich, crunchy streusel texture.

• Pecans – Add a nutty crunch that complements the maple beautifully.

Substitutions and Variations

Ingredient Substitutions

• Milk → Buttermilk – Adds extra tang and tenderness.

• Sour Cream → Greek Yogurt – Works just as well for moisture and structure.

• Canola Oil → Melted Butter – Adds flavor but makes the muffins slightly denser.

• Maple Extract → Vanilla Extract – A mild swap if you don’t have maple on hand.

• Pecans → Walnuts or Omit – Any nut works, or go nut-free.

• Brown Sugar → Coconut Sugar – For a less refined option with similar flavor.

Variations

• Maple Glazed Muffins – Drizzle warm muffins with a simple maple icing for extra sweetness.

• Apple Maple Muffins – Fold in a small handful of diced apples for a cozy fruit twist.

Kitchen Notes & Tips

• Don’t overmix the batter – A few lumps are fine; it keeps the muffins tender.

• Use cold butter for the streusel – It creates better, chunkier crumbs.

• Layer the streusel – Adding some in the center gives each bite more flavor.

• Bake at a higher temperature (400°F) – Helps the muffins rise tall with rounded tops.

• Let them cool slightly – They’re best warm but not piping hot, so the crumb sets.

• Check early – Ovens vary, so start checking around 15–16 minutes.

• Great for small households – This recipe makes exactly six muffins—no leftovers unless you want them.

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    RECIPE IS DOWN BELOW👇     

Brown Sugar Cinnamon Pecan Muffins

Winter muffins with the warm comforting flavors of brown sugar, cinnamon, and pecans.  What could be better than that?

Brown Sugar Cinnamon Pecan Muffins

When the temperature goes down I find that my oven use goes way up.  Lazy Sundays call for brunch and along with the savory dishes I have to have something on the sweet side.  So muffins are my go to breakfast bread.  They come together quickly and you can literally make a different flavor each time.  Plus we get some additional ones to eat on the go during the week.  

I love the combination of cinnamon and brown sugar.  It screams comfort food and with the addition of some chopped pecans we get that nutty crunch in there as well.  The perfect winter muffin!  This makes a small batch of 6 which you can easily double for 12 muffins if you prefer.

Enjoy!

What Ingredients do I need?

• fresh pecans
• cinnamon
• eggs
• low-fat milk
• canola oil
• all purpose flour
• light brown sugar or brown sugar alternative if using (for Keto, low carb)
• baking powder
• salt

Substitutions and Variations

• Use white whole wheat flour in place of the all purpose flour

• Make mini muffins or small loaves instead

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

• Any addition of dried fruit (raisins, currants, golden raisins, cherries or cranberries) or add-ins (chocolate chips, shredded coconut, walnuts, granola, cinnamon chips) will work.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

·        More Muffin Recipes

·        Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

·        Pumpkin and Eggnog Swirl Muffins

·        Apple Cider Doughnut Muffins

·        Vanilla Chai Muffins

·        Cranberry Orange Muffins - Small Batch

·        Mexican Hot Chocolate Muffins

·        Simple Blueberry Muffins

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Brown Sugar Cinnamon Pecan Muffins

Makes 6

1 egg
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup brown sugar or brown sugar substitute
2 teaspoon baking powder
1/2 teaspoon salt

1/2 teaspoon ground cinnamon
1/4 - 1/3 cup chopped pecans 

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside. 

In a large bowl add the egg, milk, and oil. Mix together using a whisk.

Add the flour, brown sugar, baking powder, salt, and cinnamon.  Stir just until combined.  Do not over mix.  Fold in chopped pecans.

Using a cookie scoop, add batter to a muffin tin to make 6 muffins.  Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.

Baking Day: Blueberry Coconut Banana Bread

You be feeling the tropical breezes with this wonderful banana bread that is loaded with fresh blueberries and tropical coconut.

Yum

I hope everyone is staying safe and healthy during this crisis. Things are certainly changing day by day.  Who would have thought that two weeks ago we were all concerned about the bachelor finale and now look at it.  I am personally in day 7 of self-isolation.  My company issued a work from home order on Monday and by Thursday the state of California ordered a Safer at Home mandate.  

My better half works in an "essential" industry and still has to go in to work daily.  This is making for a strange environment since he has contact with people daily.  

So what do you do when you have to stay at home everyday?  Even with all the anxiety we try and live a normal life.  We are being very cautious but are still trying to have fun everyday to lighten the load.  We have both been doing dance exercising on YouTube which is a lot of fun, and the exercise helps your immune system, and taking walks in the neighborhood has never been so popular!  

Another thing I find that is fun is cooking together.  We have been making a lot of creative dishes lately using pantry items.  Today we decided that it was "baking day".  We wanted to make something that would last a while and made a good amount.  A quick bread was in order.  Quick breads are wonderful as they can be made without a mixer and in one or two bowls max!  It's really like a muffin in loaf form.  Super simple to make and really can be made with pantry items.  Which brings me to today's recipe for this superb quick bread.

BLUEBERRY COCONUT BANANA BREAD

This is a wonderful banana bread that is loaded with fresh blueberries and tropical coconut.  I used brown sugar in this bread for a deeper flavor, but you can use white sugar if you prefer.  

Oh what a heavenly bread this turned out to be!  You know that moment when you bite into a tender and fluffy piece of Blueberry Coconut Banana Bread and a warm blueberry bursts in your mouth?…. Hands down, one of the greatest experiences known to man!

This quick bread should last you several days on the counter, and a few more in the refrigerator (if it lasts that long).  Doubling the recipe is always a good idea, then you can freeze one loaf for another time.  It freezes really well, and if you slice it before freezing you can take out portions for a quick snack or grab and go breakfast.

So "baking day" was a major success.  We had a lot of fun making this quick bread, and I hope you will to!  Even the kids will enjoy getting involved.

Enjoy and stay safe!









Blueberry Coconut Banana Bread

makes: 1 loaf

Ingredients:

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup light brown sugar
1/2 cup shredded coconut (sweetened or unsweetened)
2 large eggs, beaten
1¼ cup mashed ripe bananas (about 2 medium)
1/4 cup canola oil
1 teaspoon vanilla
1/3 cup milk
1 cup fresh blueberries

Instructions:

Heat oven to 350 degrees F. Spray a 9-inch loaf pan with cooking spray.

In a large bowl, mix together flour, baking soda and salt, sugar, and 1/3 cup of coconut.

In a medium bowl, mix together banana, oil, vanilla, milk, and beaten eggs.  Mix until well blended.   Add wet ingredients to the dry and stir just until combined.  Fold in the blueberries, saving several for the top of the bread.  

Pour batter in the prepared pan and top with remaining blueberries and coconut.

Bake 50 to 65 minutes, or until a toothpick comes out clean when tested.  (note: you may need to place a sheet of foil over the top of the bread during that last 15 minutes to avoid over browning.) Cool in pan for at least 15 minutes and then remove loaf from pan and place on a wire rack to cool completely.

Holiday Treat: Yogurt Pecan Streusel Muffins

Yum

It's holiday baking time and I've got a treat for you today!

Each year for Christmas breakfast I make a special treat that's a holiday tradition.  But what do you make the day after Christmas?  Everyone is tired but you still want that holiday feel to your meal.  Never fear, turn to my latest holiday treat:

YOGURT PECAN STREUSEL MUFFINS

These holiday inspired muffins will fill your house with holiday scents of cinnamon!  They are moist and sinfully delicious inside and topped with a decadent pecan cinnamon brown sugar streusel.  These muffins are to die for!

This is a small batch of 6 muffins.   Just easy enough to whip up for a holiday breakfast treat.  One the kids and the whole family will devour in no time!  The muffins whip up in one bowl so clean up is easy.  Plus, they have the addition of Greek Yogurt for a healthier treat plus a kick of protein. 

These are defiantly something you will want to make right away.  You can double the recipe for a batch of 12 with no problems.  You may want to because these babies will be gone in no time!

Enjoy!








Yogurt Pecan Streusel Muffins


yield: 6 muffins



Streusel topping:
1/3 cups pecans, finely chopped
1/6 cup packed light brown sugar
1/4 teaspoon ground cinnamon

1 tablespoons unsalted butter, melted 

Muffins:

2 tablespoons canola oil  

1/2 teaspoon vanilla extract 

1/2 cup plain non-fat Greek yogurt (such as Fage)

2 tablespoons 2% milk

1 large egg 

1/3 cup sugar
1 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 heaping teaspoon cinnamon
1/4 teaspoon salt

Preheat oven to 400 degrees.  Spray a 6 well muffin tin with cooking spray.  Set aside.

In a small bowl, combine streusel ingredients and mix together into large crumbs. 

In a large bowl add oil, vanilla, yogurt, and the egg.  Whisk until well combined.  Add the sugar, flour, baking powder, baking soda, cinnamon and salt.  Mix until just combined.  Do not overmix.

Scoop into a prepared muffin tin.  Top with streusel topping.  Bake for 17-19 minutes until golden brown.  Remove from the oven and cool in pan for 5 minutes.  Remove from the pan to a cooling rack.  Serve.



adapted from: My Recipes

Pecan Sandies

I wanted to share with you one of my mom's favorite cookies. 

One of them, mind you, cause she is a cookie monster!  She loves snacking on cookies...always has them in the house...but this one is a favorite.  Pecan Sandies!

She loves pecans.  Pecans, pecans, pecans.  Pecan pie, pecan bars, and pecan sandies!!  My uncle in Texas had a pecan tree and he would send us fresh pecans every year...heaven!  So mom knows pecans.  (In fact, she still sends me store bought pecans LOL!)

These cookies satisfy that certain craving she gets for something sweet.

So here's a tribute to one mom's favorite cookies.  Bake some and share them with your family and friends.  They will LOVE you!

These are simple to make...as there is only 6 ingredients.  Here we go.

In a large mixing bowl beat butter and sugar until light and fluffy.

Add your vanilla and salt.  Mix well.  Use good vanilla, it will make a difference in the taste of your cookie!

With the mixer going, slowly add the flour.  Mix until well combined.

  

Fold in chopped pecans.  Ruff chop is good.

Dough will appear crumbly.  Pull it together with your hands.

Mike dough balls of 1 1/2" round and place them on a cookies sheet about 2" apart.

Flatten the balls slightly.

Bake about 13 min.  Watch them closely!  They will burn...trust me!

Super duper easy....super duper tasty!!! YUMM!

Pecan Sandies

Ingredients

1/2 c (1 stick) unsalted butter, at room temperature

1/2 c golden brown sugar

1 3/4 t vanilla extract

1/4 t salt

1 c all purpose flour

1 c pecans, chopped

Directions

Preheat oven to 350 degrees. In a mixing bowl, beat butter and sugar until light and fluffy.  Add vanilla and salt. Mix well.  With mixer on low, gradually add flour, beating just until combined. Fold in pecans.

Roll dough into 1 1/2-inch balls, and place on two baking sheets, 2 inches apart. Lightly flatten each ball.

Bake until cookies are golden brown, 13 - 15 minutes. Transfer to wire racks, and cool.