Maple Pecan Oat Muffins
Ingredients
- 2 cups all purpose flour (you can do half white flour and half white whole wheat flour)
- 1 cup Old Fashioned Oatmeal, dry
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup brown sugar
- ½ cup pure maple syrup
- ¾ cup canola oil
- 2 eggs
- 1½ teaspoons vanilla extract
- ½ teaspoon maple extract
- 1 cup milk
For the Streusel
- ½ cup flour
- ½ cup Old Fashioned Oatmeal, dry
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- ½ cup cold butter, cut into small cubes
- ½ - 3/4 cups chopped pecans
For the Glaze
- ½ cup powdered sugar
- 2 tbsp maple syrup
- 1-2 tablespoons milk
Instructions
- Preheat the oven to 400 degrees. Prepare two 12 cup muffin tins with non stick baking spray.
For the Muffins
- In a large mixing bowl combine the 2 cups flour, 1 cup oats, baking powder, 2 teaspoons cinnamon, baking soda and salt. Set aside.
- In a small mixing bowl beat together ½ cup brown sugar, ½ cup maple syrup and oil until blended, about 1 minute. Add in eggs, one at a time and beat for about 1 minute more.
- Blend in vanilla, ½ teaspoon maple extract and 1 cup milk. Beat for another minute.
- Make a well in the dry ingredients. Pour the wet ingredients slowly and beat just enough until all ingredients are combined. This can be done by hand also.
- Using a medium stainless steal scoop, fill each well of the muffins tins about half full.
For the Streusel
- In a small bowl combine ½ cup flour, ⅓ cup brown sugar, ½ teaspoon maple extract and ½ teaspoon cinnamon.
- Pour into a food processor. Add in cold butter and pulse until mixture resembles pea-sized crumbs. Combine with pecan.
- Sprinkle about 2 tablespoons on each well of muffin batter.
- Bake for 22-25 minutes until muffins spring back when lightly touched.
- Let cool for 30 minutes.
For the Glaze
- Combine powdered sugar, maple syrup and milk. Glaze should be a thin consistency.
- Drizzle over muffins. Enjoy.