Maple Streusel Muffins are sweetened with real maple syrup and topped with a sugar pecan crumb topping!
Here in New England, March is officially Maple Month! The nights are still quite cold, but the days are getting longer and warmer – and that is ideal conditions for maple sugaring!
Starch that has been stored in the roots of sugar maple trees all winter long begins to turn back into sugar as the warm weather arrives – and that turns into sap as the sugar mixes with melting ground water. As the sap freezes over night, then thaws during the day – pressure builds up inside the tree which forces the sap out of tapholes that sugarmakers have drilled into each tree, and the sap pours into collection buckets. Next, the water is removed from the sap through a reverse osmosis process, then the sap is boiled – resulting in delicious, real maple syrup! (Click here for a great overview of the year-long maple syrup production process.)
Now that you know a little bit about maple sugaring – you really must get some real maple syrup and bake up a batch of these Maple Streusel Muffins!
This is another recipe adapted from the old Museum of Fine Arts Boston Cookbook our neighbor Kristin loaned us, and we added a sprinkle of brown sugar pecan streusel topping to each muffin before baking. We also modified the recipe to make extra large muffins in these tulip muffin liners.*
*At the bottom of this recipe in the notes section, we list the original ingredient quantities in case you want to make 12 standard-sized muffins instead of our larger muffins baked in the tulip muffin liners.
These Maple Streusel Muffins have a sweet, intense maple syrup flavor (you must use REAL maple syrup in this recipe!) and the texture is soft and light with a delicious crumb topping. Perfect with a hot cup of coffee!
You may also like these other maple-infused recipes:
- Ginger Maple Sweet Potato Casserole
- Maple Cider Glazed Turkey
- Maple Sage Roasted Delicata Squash
- Pumpkin Pancakes with Maple Pumpkin Butter
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1/3 cup whole milk
2 whole eggs
3 cups all-purpose flour
1 ½ tablespoons baking powder
½ teaspoon salt
1½ cups real maple syrup
7 tablespoons melted butter
½ cup pecans, chopped small
1 cup all-purpose flour
¼ cup granulated sugar
1 teaspoon ground cinnamon
6 tablespoons melted butter
12 tulip muffin liners*
Preheat oven to 325 degrees F.
In a large bowl, whisk milk and eggs.
In a medium bowl, sift flour, baking powder and salt.
Alternate adding flour mixture and syrup to egg mixture whisking as you go.
Whisk in butter.
Line a large muffin pan with tulip muffin liners and gently spray pan spray in each.
Divide the batter between the 12 tulip liners.
Mix all of the streusel topping and divide between the tops of each cup.
Bake for 30-35 minutes or until a toothpick inserted comes out clean and the muffin has a little spring to it when pushed. (Ours took 33 minutes.)
Remove muffins to a cooling rack or serve warm.
* If you want to make standard-size muffins, here are the original recipe ingredient proportions: ¼ cup whole milk, 1 whole egg, 1¾ cups all-purpose flour, 2½ teaspoons baking powder, ¼ teaspoon salt, 1 cup real maple syrup, ¼ cup melted butter. Follow same steps as above, but bake for 25 minutes at 325 F.
Keywords: maple, muffins