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Maple Muffins with Oat Streusel

Recipe photo courtesy of Martyna Szczesna

For a more concentrated maple flavor, use grade B maple syrup and brush with additional syrup when warm, if desired.

Total Time Prep Yield


For the streusel:

For the muffins:


Cook's Notes

For consistent distribution, use an ice cream scoop to divide batter amongst tins.

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How would you rate this recipe?
  • MS10893396
    15 OCT, 2018
    So delicious! I used grade A pure maple syrup and the flavor was still really great. I followed the recipe exactly except for adding a quarter cup of pecans to the streusel topping. This recipe is a keeper.
  • emilyhu1
    12 NOV, 2017
    great muffins!
    5 FEB, 2017
    Has anyone else noticed that the video says to bake at 350 and the written recipe says 400? The taste great!
  • cristacmdgmai
    18 OCT, 2016
    Just made these muffins for the first time, it seems like the recipe has too much butter - although it was delicious, there was butter left in the bottom of the muffin tin and the wrappers were oily. Tasted excellent eaten hot, the maple flavor was very nice and the top has a good crispness. They didn't rise much, so I would try more leavener next time.

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