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👇
