Food & Cooking Recipes Breakfast & Brunch Recipes Maple Muffins with Oat Streusel Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 1 hr 25 mins Yield: 24 For a more concentrated maple flavor, use grade B maple syrup and brush with additional syrup when warm, if desired. Ingredients For the streusel: ¾ cup rolled oats 6 tablespoons cold unsalted butter, cut into small pieces 6 tablespoons sugar ½ teaspoon salt 6 tablespoons all-purpose flour 1 tablespoon pure maple syrup For the muffins: 2 ¼ cups all-purpose flour ½ cup rolled oats 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 1 cup (2 sticks) unsalted butter, room temperature ¾ cup pure maple syrup, room temperature ½ cup sugar 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1 cup plain yogurt Directions Make the streusel: In a medium bowl, combine oats, butter, sugar, salt and flour and work with hands until mixture is no longer dry and large clumps form. Add maple syrup and mix to combine. Cover and refrigerate. Make the muffins: Preheat oven to 400 degrees with racks in upper and lower thirds. Line 2 standard 12-cup muffin tins with baking cups. In a medium bowl, whisk together flour, oats, baking powder, baking soda, and salt. With an electric mixer on medium speed, beat butter, maple syrup, and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition; mix in vanilla. Reduce mixer to low. Add flour in 3 additions, alternating with 2 batches of yogurt; beat until combined. Transfer batter evenly amongst 24 muffin tins (a scant 1/4 cup per tin). Remove streusel from refrigerator and break up into small pieces. Scatter evenly over the top of the muffins. Bake, rotating once, until tops spring back and a toothpick inserted into the middle comes out clean, 16 to 18 minutes. Let cool 5 minutes in tin, then transfer to a wire rack to cool completely. Brush muffins with more maple syrup while warm, if desired. Martyna Szczesna Cook's Notes For consistent distribution, use an ice cream scoop to divide batter amongst tins. Rate it Print