Ingredients
- Streusel Topping
- ¼ cup all-purpose flour
- ¼ cup rolled oats
- ¼ cup brown sugar, packed
- ¼ teaspoon ground cinnamon
- ¼ teaspoon real maple extract
- ¼ cup cold butter, cut into pieces
- ½ cup chopped pecan pieces
Ingredients for Muffins
- 1¾ cups all-purpose flour
- 1 cup rolled oats
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 large egg, lightly beaten
- ¾ cup brown sugar, packed
- ¾ cup milk
- 1/3 cup canola oil
- ¼ cup real maple syrup
- 1 tablespoon real maple extract
- 1 cup chopped pecan pieces
- Cider Glaze
- 1 cup apple cider
- 1 cup powdered sugar
Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 17 minutes
Directions
1. Preheat oven to 400°F. Line 12 muffin tins with muffin baking cups.
2. To prepare streusel topping: combine flour, oats, brown sugar, cinnamon and maple extract in bowl of food processor fitted with a steel blade. Add cold butter pieces and pulse until mixture is coarse and crumbly. Add pecan pieces and stir to blend. Reserve.
3. To prepare muffins: in a large mixing bowl, combine flour, oats, baking powder, cinnamon and salt. Whisk to blend; reserve.
4. In another bowl, combine egg, brown sugar, milk, canola oil, maple syrup and maple extract; whisk until blended. Add to flour mixture and stir to blend. Fold in pecans. Spoon batter into muffin cups, filling two-thirds full. Top muffin batter evenly with streusel topping.
5. Bake for 15 to 17 minutes or until a toothpick inserted in center comes out clean. Let cool in pan for 15 minutes before removing.
6. While muffins are baking, simmer apple cider in a small saucepan over medium heat for 5 minutes, or until liquid has reduced to ¼ cup. Cool. In a small bowl, combine 3 tablespoons cider syrup and powdered sugar; whisk until smooth (add additional cider syrup, as needed, to adjust glaze). Drizzle cider glaze evenly over muffins.