Can I use a different type of nut instead of pecans?

Yes you absolutely can. Walnuts are a very popular and delicious substitute for pecans in this recipe. You could also try chopped almonds or even hazelnuts if you like. Be sure to chop them roughly just like you would the pecans.

What if I do not have buttermilk?

If you do not have buttermilk on hand, you can easily make a substitute at home. For 1 cup of buttermilk, measure out 1 cup of regular milk (dairy or non dairy works). Stir in 1 tablespoon of white vinegar or lemon juice. Let this mixture sit for about 5 to 10 minutes until it looks slightly curdled. Then stir it again and use it as directed in the recipe.

Why do I need to let the batter rest?

Resting the batter allows the flour to fully absorb the liquids. This process helps create a more tender crumb texture in the finished muffins. It also contributes to a better rise and those desirable domed tops.

Why bake at two different temperatures?

Starting the muffins at a high temperature (425F) provides an initial burst of heat. This causes the batter to rise quickly before the tops set, helping to form a dome. Then lowering the temperature (350F) allows the inside of the muffin to bake through completely without the outside getting too dark or burning.

How long will these muffins stay fresh?

When stored properly in an airtight container with paper towels, these muffins should stay moist and delicious at room temperature for 2 to 4 days. If refrigerated, they can last up to 5 days. Freezing extends their life up to 3 months.

Can I make the batter ahead of time?

You can mix the dry ingredients and wet ingredients separately the day before. Store them covered at room temperature. When you are ready to bake, combine the wet and dry mixtures, let the batter rest for 15 minutes as directed, and then proceed with the baking steps. Do not mix the wet and dry ingredients too far in advance as the leavening agent starts working once wet.

The BEST Maple Pecan Streusel Muffins

Name: The BEST Maple Pecan Streusel Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 cups (350 grams) all purpose flour; ¾ cup (150 grams) granulated sugar; 2 teaspoons ground cinnamon; 2 teaspoons baking powder; 1 teaspoon salt; 1 ½ cups (175 grams) pecans, roughly chopped; 2 large eggs; 1 cup (230 ml) buttermilk; ½ cup (120 ml) vegetable oil; 1 cup (250 ml) maple syrup; 1 teaspoon vanilla extract; ¾ cup (90 grams) all purpose flour; ⅓ cup (75 grams) brown sugar; 1 teaspoon ground cinnamon; ¼ teaspoon salt; ¼ cup (60 grams) unsalted butter, melted

Description

These Maple Pecan Muffins are incredibly moist and packed with irresistible maple flavor and crunchy pecans. You will love the soft crumb and the sweet streusel topping that makes them taste just like a bakery treat.

Ingredients

For the Muffins

3 cups (350 grams) all purpose flour
¾ cup (150 grams) granulated sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 ½ cups (175 grams) pecans, roughly chopped
2 large eggs
1 cup (230 ml) buttermilk
½ cup (120 ml) vegetable oil
1 cup (250 ml) maple syrup
1 teaspoon vanilla extract

For the Crumb Topping

¾ cup (90 grams) all purpose flour
⅓ cup (75 grams) brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ cup (60 grams) unsalted butter, melted

Instructions

For the Muffins

In a medium mixing bowl combine the all purpose flour, granulated sugar, cinnamon, baking powder, salt, and chopped pecans. Stir these dry ingredients together well. Set this bowl aside for now.
In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, maple syrup, and vanilla extract. Whisk these wet ingredients together until they are fully combined.
Gradually add the dry ingredients from the first bowl into the wet ingredients in the larger bowl. Mix everything by hand just until the ingredients are combined. The batter will be quite thick.
Cover the bowl of batter with a clean towel. Let the batter rest for 15 minutes. While it is resting, preheat your oven to 425 degrees F (220 degrees C) and prepare the crumb topping.

For the Crumb Topping

In a mixing bowl combine the flour, brown sugar, cinnamon, salt, and melted butter.
Use your hands to squeeze the mixture together until crumbs form. Set the crumb topping aside until you are ready to use it.

Assembly and Baking

For muffins with a bakery style dome, line a standard 12 count muffin pan with only 6 muffin liners. This means you will fill every other muffin spot.
Fill each lined muffin well with 6 to 8 heaping tablespoons of the batter.
Take the crumb topping mixture and crumble it over the top of each muffin. Gently press the crumbs onto the batter. You can sprinkle sanding sugar over the tops now if you like.
Place the prepared muffin pan in the center of the preheated oven. Bake for 7 minutes at 425 degrees F (220 degrees C).
After 7 minutes, keep the muffins in the oven but turn the oven temperature down to 350 degrees F (180 degrees C). Bake for an additional 16 to 20 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
Allow the muffins to cool completely in the pan before removing them.
If you have remaining batter, repeat the baking process with another pan, bumping the oven temperature back up to 425 degrees F (220 degrees C) for the initial 7 minutes.

Notes

Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Freezing: Baked and cooled muffins can be frozen for up to 3 months. Wrap each muffin individually in plastic wrap, then place them in a freezer safe bag or container. Thaw at room temperature.

Bakery Style Tip: Baking at a higher temperature initially helps the muffins rise quickly and develop that beautiful domed top before the temperature is reduced to ensure they bake through evenly. Filling only every other muffin well also helps with heat circulation and encourages a better rise.

Yield: This recipe makes 10 large muffins when using the bakery style spacing method. If you fill all 12 wells, they might be slightly smaller and the yield will be 12.

Nutrition

Serving Size: 1 muffin
Calories: 450
Sugar: 45g
Sodium: 310mg
Fat: 22g
Carbohydrates: 60g
Fiber: 2g
Protein: 5g
Cholesterol: 45mg