Go Back

Coffee Cake Muffins with Salted Maple Glaze

adapted from Martha


Streusel ingredients:

  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • pinch of salt
  • 1 cup finely chopped pecans or walnuts
  • 1 tablespoon melted butter

Muffin ingredients:

  • 1/2 cup vegetable or canola oil
  • 2 eggs room temperature
  • 1/2 cup sour cream or Greek yogurt room temperature
  • 1/2 cup applesauce
  • 1 teaspoon vanilla extract
  • 1 1/4 cup sugar
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Glaze ingredients:
  • 1 1/2 cups powdered sugar
  • 2 tablespoons milk
  • 2 teaspoons maple flavoring
  • 2 tablespoons melted butter
  • 1 teaspoon coarse sea salt


  1. Preheat oven to 325 degrees.
  2. In a small mixing bowl, use a fork to mix together streusel ingredients. Add the chopped pecans and melted butter. Mix until all ingredients are combined. Set aside.
  3. In a medium bowl, mix together the oil, eggs, sour cream or yogurt, applesauce and vanilla. Add sugar a little at a time until sugar is dissolved. You may use beaters or mix by hand.
  4. Add the flour, baking powder, and salt. Fold the dry ingredients into the wet and stir till evenly moistened. Do not over-mix.
  5. Scoop batter into each lined muffin tin. Fill the muffin cups evenly.
  6. Sprinkle about 2 tablespoons of streusel on the top of each muffin.
  7. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let cool while making glaze.
  8. Place powdered sugar, milk, maple flavoring and melted butter into small bowl. Whisk together. Add salt and mix well. Spoon the glaze into a small plastic bag.
  9. Work the frosting into the corner of the bag and snip off a small corner with scissors. Gently squeeze and drizzle the frosting in a zig-zag pattern across the top of the muffins.

Recipe Notes

- I lightened up this muffin recipe by substituting yogurt and applesauce for sour cream. Also subbed in oil for 1/2 cup butter.
-If you aren't a maple fan, you may use vanilla extract.
-If you want to make large bakery style muffins, use 6-8 custard cups and line with cupcake liners. Fill to the top with batter, and follow remaining directions. Place the custard cups on a cookie sheet and bake.