Description
Tender cinnamon-spiced muffins topped with a crisp brown sugar streusel and a rich, sticky maple pecan glaze. A perfect autumn breakfast or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup buttermilk, room temperature
- 1 large egg, room temperature
- 1/2 cup unsalted butter, melted
- 1/2 cup cold unsalted butter, cubed (for streusel)
- 1/2 cup brown sugar (for streusel)
- 1/4 cup all-purpose flour (for streusel)
- 1/2 teaspoon ground cinnamon (for streusel)
- 1/2 cup chopped pecans
- 1/4 cup maple syrup
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
- In a small bowl, combine cold cubed butter, brown sugar, 1/4 cup flour, and cinnamon. Mash with a fork until coarse crumbs form.
- In a large bowl, whisk together 2 cups flour, baking powder, salt, and 1 teaspoon cinnamon.
- In another bowl, whisk together the egg, melted butter, buttermilk, and granulated sugar.
- Gently fold the wet ingredients into the dry ingredients using a spatula until just combined. Do not overmix.
- Spoon batter into muffin cups, filling them nearly to the top.
- Sprinkle the streusel mixture and chopped pecans evenly over the top of each muffin, pressing lightly.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Whisk maple syrup and powdered sugar together to create a glaze.
- Drizzle the glaze over the muffins while they are still warm.