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👇     

Harvest Morning Waffles with Pumpkin, Cider and Maple Butter

Wake up to cozy fall flavors with these Harvest Morning Waffles made with pumpkin puree, apple cider, and a drizzle of maple butter. These homemade waffles are crisp on the outside, tender inside, and filled with the comforting taste of autumn. 

Harvest Morning Waffles with Pumpkin, Cider and Maple Butter

The mornings here are crisp and and the leaves are starting to turn which has me yearning for a warm, homemade breakfast — the kind that fills your kitchen with the scent of browned butter and spiced pumpkin. I stumbled across a gorgeous waffle recipe on Pinterest from Half Baked Harvest, and it immediately set the mood for a cozy autumn weekend. I decided to try her flavor combination but didn’t have everything on hand, so I made a few tweaks using what I had in my pantry — a splash of Vermont boiled cider, a hint of pure maple syrup, and plenty of pumpkin purée.

One of my favorite touches in this recipe is the Vermont Boiled Cider — a rich, syrupy concentrate made by slowly reducing fresh apple cider until it becomes thick, glossy, and deeply flavorful. It’s like the essence of an autumn orchard captured in a bottle. Just a spoonful adds a subtle tang and warmth that deepens the pumpkin and spice notes in these waffles. If you’ve never used it before, think of it as maple syrup’s apple-forward cousin — sweet, tart, and perfectly at home in cozy fall baking.

The result? These Harvest Morning Waffles with Pumpkin, Cider and Maple Butter are everything I love about fall on a plate — golden and crisp at the edges, soft and fragrant inside, with a buttery maple drizzle that soaks into every little pocket. Serve them with a mug of hot coffee or tea, and you’ve got the perfect start to a slow, golden morning.

Enjoy!

What Ingredients Do I Need?

These waffles come together with simple, comforting ingredients — each one adding its own layer of cozy fall flavor.

• Butter: Adds rich flavor and that irresistible golden crispness when browned. Pumpkin Purée: The heart of this recipe — creamy, earthy, and naturally sweet. It gives the waffles their beautiful color and tender texture.

• Milk: Keeps the batter smooth and light; you can use whole, 2%, or even a non-dairy option like oat milk.

• Vermont Boiled Cider: This secret ingredient deepens the apple notes and enhances the pumpkin spice — pure autumn in a spoonful.

• Eggs: Help bind the batter and give the waffles structure while keeping them fluffy inside.

• Maple Syrup: A touch of natural sweetness that ties in perfectly with the maple butter topping.

• Vanilla Extract: Adds warmth and rounds out the spices.

• All-Purpose Flour: The base that keeps everything balanced and fluffy.

• Baking Powder & Baking Soda: Give the waffles their rise — ensuring that perfect, airy texture.

• Pumpkin Pie Spice: A comforting blend of cinnamon, nutmeg, ginger, and cloves that smells like fall in the kitchen.

• Kosher Salt: Just a pinch to balance all the sweetness and spice.

For the Maple Butter:

• Unsalted Butter & Maple Syrup: Whipped together for a creamy, caramel-like topping that melts right into the waffles.

Substitutions & Variations

Ingredient Substitutions:

• Milk: Swap for almond milk, oat milk, or even buttermilk for a tangy twist.

• Vermont Boiled Cider: I use this one. For an alternative use a tablespoon of apple cider concentrate or a mix of 2 tablespoons of apple cider with 1 teaspoon of brown sugar.

• Butter: Use coconut oil or plant-based butter for a dairy-free version.

• Pumpkin Purée: Sweet potato purée or even mashed roasted butternut squash make great alternatives.

Variations:

• Apple Harvest Waffles: Add finely diced apples or a spoonful of apple butter to the batter for extra orchard flavor.

• Pumpkin Maple Pecan Waffles: Stir in chopped pecans and drizzle with a touch of melted chocolate for a dessert-like treat.

• Whole Grain Twist: Replace half the flour with whole wheat flour or oat flour for a heartier, rustic bite.

Kitchen Tips and Notes

• Brown the Butter: Don’t skip this step — it adds a nutty, caramel depth that makes these waffles stand out.

• Let the Batter Rest: A short 10-minute rest allows the flour to hydrate and the leavening to activate, giving you light, crisp waffles.

• Preheat the Iron Well: A hot waffle iron ensures even cooking and those beautifully crisp edges.

• Keep Waffles Warm: Place cooked waffles on a wire rack in a 200°F oven while you finish the batch — this keeps them crisp instead of soggy.

• Serve It Up: These waffles are best fresh, with a generous spoonful of maple butter and a drizzle of warm syrup — maybe even a sprinkle of cinnamon sugar for a farmhouse touch.

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    RECIPE IS DOWN BELOW👇     

Small Batch: Vanilla Maple Muffins

The aroma of fresh baked Vanilla Maple Muffins on a brisk Autumn day sparks cozy feelings of a hot cup of tea and a good book, all snuggled up in throw blanket.  

Vanilla Maple Muffins

We just got back from Yosemite National Park where the weather was crisp and chilly during the day and fireplace cold at night.  It was great being in the woods surrounded by sequoias and pines, and drinking hot cocoa in front of the fire.  Our resort had the most grand breakfast buffet that we enjoyed several times.  One item on the pastry table caught my eye.  It was a  vanilla maple muffin so being the muffin connoisseur I tried one and fell in love with the warming flavors of the season.  I had to go home and recreate this recipe, so here we are!

One bite into a hot muffin and the spices of vanilla and maple fill your senses making you feel all cozy.  This is what comfort food is made of.  The muffins are easy to pull together.  You only need 1 bowl and about 20 minutes of baking time.  This is a small batch of 6 muffins (the perfect small family size).  For a little added protein and some tang, I used Greek yogurt along with a small amount of milk.  I used a combination of vanilla bean paste and maple extract are they compliment each other perfectly, making this a wonderful Autumn/Winter muffin.  

Enjoy!  

What Ingredients do I need?

• Greek yogurt
• milk
• eggs
• canola oil
• vanilla bean paste
• maple extract
• all purpose flour
• sugar or sugar alternative if using (for Keto, low carb)
• baking powder
• salt
• Optional- sparkling sugar

Substitutions and Variations

• Use a combination of white whole wheat flour along with all purpose flour for a more earthy flavor.  (1 cup all purpose and 1/2 cup of white whole wheat flour)

• Make mini muffins or small loaves instead - adjust the cooking time accordingly.  (10-12 min for mini muffins; 30-40 for small loaves depending upon the size)

• 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 ( shredded coconut, walnuts, or granola) 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.

  Items You May Need  

Vanilla Bean Paste - I use this one.

Maple Extract - this is a great one.

6 well muffin tin - I have loved this one.

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Vanilla Maple Muffins

yield: 6 muffins


1/2 cups plain Greek yogurt
1/4 cup milk
1 egg
1/4 cup canola oil
1/2 teaspoon vanilla bean paste
1 teaspoon maple extract
1 1/2 cups flour
1/2 cups sugar
1/2 teaspoon salt
2 teaspoons baking powder
sparkling sugar for the tops

 

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

Add the yogurt, milk, egg, oil, vanilla bean paste, and maple extract.  Mix together using a spatula to completely incorporate.

Add the flour, sugar, baking powder, and salt.  Stir just until combined. Do not over mix. 

Using an cookie or ice cream scoop, add batter to the individual muffin tins. Add the sanding sugar on the tops of each muffin, if using.   Bake 18-20 minutes. Remove from the oven and allow to cool 5-10 minutes in the tin. Serve warm or at room temperature.

Maple Pecan Bread

Winter breakfast is oh so comforting when you slice into a piece of the most heavenly moist and tender quick bread that's filled with maple goodness and toasty pecans!

Maple Pecan Bread

One of my favorite flavors during the winter months is maple.  It tastes like a buttery golden caramelized sugar and when warm it brings on that comfort feeling.  So this year I couldn't wait to make a quick bread that's filled with maple syrup and my favorite southern pecans.  A warm slice of this breakfast bread slathered with butter (or not) along with a cup of coffee or tea will be a treat you are surely to remember.

Quick breads are bread made without yeast and are easy to pull together in one bowl.  They are made in a loaf pan and cook for about 1 hour so planning ahead is a good idea.  We love a warm slice for breakfast but they are also the perfect afternoon treat, or dessert along with a scoop of ice cream or dollop of whipped cream.  We often take them as dessert for picnics or concerts in the park.

What equipment do I need?

• Loaf Pan - I like USA pans and I have this one.
• Mixing Bowl - I love nesting bowls and bowls that have lids! Perfect to store leftovers and to take along to picnics.  I have these.
• Rubber Spatula
• Wire cooling rack
• Measuring cup and spoons
• Glass measuring cup

What Ingredients do I need?

• all purpose flour
• sugar
• baking powder
• baking soda
• salt
• buttermilk
• unsalted butter
• eggs
• maple syrup
• maple flavor 
• pecans

Substitutions and Variations

• Walnuts instead of pecans
• You can use milk, almond milk or soy milk for the buttermilk
• Use sour cream or full fat yogurt for the butter
• Add in some dried fruit such as raisins, cranberries, or apricots
• Substitute half the flour for white whole wheat flour

Kitchen Tips and Notes

• Use one bowl to mix the batter.  No mixer required
• Maple flavoring enhances the maple flavor but can be left out
• Use real maple syrup for the best flavor
• Do no overmix the batter.  Stir until everything just comes together.  Overmixing will result in a dense tough bread.
• Allow the bread to cool in the loaf pan for 10 minutes before trying to remove it.  Run a knife along the edges prior to releasing.
• Make sure to grease the loaf pan with either non-stick cooking spray or butter to ensure easy removal.
• To avoid over-browning you may place a sheet of tented foil over the top of the loaf.  I would check for browning around the 45 minutes mark.
• Store the bread in plastic wrap for several days.  You may also freeze the bread for up to 3 months.

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Maple Pecan Bread

yield:  1 loaf


1/2 cup buttermilk
8 tablespoons unsalted butter, melted
2 large eggs
1/2 cup maple syrup
1/2 teaspoon maple flavor 

2 1/2 cups all purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups chopped pecans

Preheat the oven to 350°F. Grease a 9" x 5" loaf pan with non-stick cooking spray or butter.

In a large bowl, whisk together the buttermilk, melted butter, eggs, maple syrup, and maple flavor. Add the dry ingredients, flour, sugar, baking powder, baking soda, and salt to the bowl.  Stir just until the mixture is combined.  Fold in the pecans.

Spoon the batter into the prepared loaf pan. Bake until the top of the loaf is golden brown and a knife inserted in the center comes out clean, 60 to 70 minutes.  

Remove from the oven and cool in the pan on a rack for 10 minutes before removing from of the pan. Once removed from the pan plan on a wire rack to cool prior to slicing.  

Additional Quick Breads you might like:

• Essential Pumpkin Bread
• Blueberry Coconut Banana Bread
• Cranberry Chocolate Chip Bread
• Whole-Grain Harvest Nut Banana Bread
• Raspberry Swirl Lemon Quick Bread
• Blueberry Muffin Bread

Country French Toast

Yum

There is nothing better than down home cooking.  The kind that reminds you of your mom's or grandma's food.  It's comfort food for sure, but also the kind that sticks to your ribs and keeps you wanting more!

Our weekends are for lazing around and having big breakfasts.  Especially on a Sunday.  It's something we look forward to each week, so last night I went digging in the family heirloom recipe box and came across a real winner.

COUNTRY FRENCH TOAST

This recipe comes from my mom's Aunt Grace.  She lived in Oklahoma and really new he way around "country food".  Her Buttermilk Pancakes are to die for and you should definitely check them out.  So I knew that her Country French Toast was going to be a winner as well and boy did these not disappoint!  Light and tender, fluffy thick pieces of country bread fried to a golden brown, and smothered in real maple syrup.  It doesn't get much better!

These are easy to whip up.  Just a few ingredients and you are set.  Using a thick sliced county bread makes these decadent and really "country style".  And don't substitute the butter for margarine as it makes a difference in the flavor and end result.

So thanks again to Aunt Grace for another wonderful recipe!  Try this next weekend and you and your family will be sure to want this in your breakfast rotation!

Enjoy!









Country French Toast

8 slices country bread (such as Italian country bread - thick sliced bread)
2 large eggs
1 cup whole milk
1½ teaspoons real vanilla extract
1 teaspoon butter
Pinch of salt

Preheat a large skillet or griddle over medium-low heat.

In a large bowl, and eggs, vanilla, milk, and salt.  Beat until combined.  

Melt butter on your skillet or griddle.

Place bread into batter to coat the first side, then flipping to coast the other side. Place the coated bread on the griddle and cook 1-2 minutes on the first side until golden brown.  Flip and cook until golden and cooked through.  

Serve warm with butter and warm maple syrup.