Maple Muffins with Oat Streusel

Try these delicious Maple Muffins with Oat Steusel for a wonderful breakfast treat!


3/4 cup rolled oats

6 Tbsp. cold unsalted butter, cubed

6 Tbsp. sugar

1/2 tsp. salt

6 Tbsp. all-purpose flour

1 Tbsp. pure maple syrup


2 1/4 cups all purpose flour

1/2 cup rolled oats

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

1 cup unsalted butter, room temperature

3/4 cup pure maple syrup, room temperature

1/2 cup sugar

2 large eggs, room temperature

1 tsp. pure vanilla extract

1 cup plain yogurt

To prepare Streusel: In a medium bowl, combine oats, butter, sugar, salt and flour, using hands to mix until there is no dry and large clumps form. Add maple syrup, mix to combine. Cover and refrigerate.

To prepare Muffin batter:  Preheat oven to 400 degrees. Line 2 standard 12 cup muffin tins with paper liners.

In a medium bowl, whisk flour, oats, baking powder, baking soda and salt together.

With an electric mixer on medium speed, beat butter, maple syrup and sugar until pale and fluffy. Add eggs one at a time, beating well after each addition, mix in vanilla.

Reduce mixer speed to low. Add flour in three additions alternately with 2 batches of yogurt, beat to combine.

Transfer batter evenly among 24 muffin cups.

Remove streusel from refrigerator and break into small pieces. Scatter evenly over tops of the 24 muffins.

Bake 16-18 minutes, rotate once during cooking time, until tops spring back when gently touched.

Cool 5 minutes in tins, then transfer to a wire rack to cool completely. Brush muffins with more maple syrup while warm if desired.

Serve with a delicious cup of Honey Coffee, if desired.

**If you have an ice cream scoop, use it to divide batter among muffins cups for consistent distribution.

Yield 24 muffins

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