Maple Pecan Pie Muffins

🧂 Ingredients

• 2 cups UNBLEACHED all-purpose flour

  (bleached flour toughens baked goods)
• 1/2 cup light brown sugar

  packed
• 2 tsp. baking powder
• 1/2 tsp. sea salt
• 3/4 cup half-and-half

  (can use 2% milk)
• 1/2 cup salted butter

  melted (1 stick)
• 1/2 cup Maple Syrup
• 1/4 cup sour cream
• 1 large egg
• 1/2 tsp. pure vanilla extract
• 1 tsp. maple extract
• 1 cup pecans

  chopped (measure after chopping)
• 6 tbsp. UNBLEACHED all-purpose flour

  (bleached flour toughens baked goods)
• 6 tbsp. granulated sugar
• 1 tsp. ground cinnamon
• 1/2 cup pecans

  chopped (measure after chopping)
• 1/4 cup salted butter

  cold (1/2 stick)

Instructions

• 1 Line one 12-tin regular muffin pan and one 6-tin regular muffin pan with paper
  liners.
• 2 Spray the liners with cooking spray; set aside.
• 3 In a large mixing bowl combine flour, brown sugar, baking powder and salt; set
  aside.
• 4 In a medium mixing bowl combine half-and-half or milk, melted butter, Maple
  Syrup, sour cream, egg and both extracts.
• 5 Whisk until well combined.
• 6 Add liquid measure to dry mixture along with the chopped pecans.
• 7 Stir only until moistened.
• 8 Do not overmix.
• 9 Fill 15 muffin liners almost full with muffin mixture.
• 10 Top with Streusel Topping.
• 11 Press the ingredients into the tops of the batter slightly so crumbs adhere.
• 12 Bake at 425º for 5 minutes.
• 13 Reduce heat to 350º and continue baking about 15-19 minutes longer, or until a
  toothpick inserted in center comes out clean. 
• 14 Combine flour, granulated sugar, pecans, and cinnamon in a medium mixing bowl
  until well mixed.
• 15 Cut in butter with a pastry blender until coarse crumbs form.
• 16 Sprinkle evenly over top of muffins.
• 17 Pat the streusel mixture gently into the tops of the muffin batter so topping
  will adhere to the muffins.
• 18 Bake as directed above.

Nutrition Info