Recipe courtesy of The Bear Cupboard (

1/4 cup white whole wheat flour

1/4 cup chopped toasted pecans + 1/2 cup

2 Tbsp. quick oats + 3/4 cup plus 2 Tbsp.

2 Tbsp. granulated sugar

1 Tbsp. pure maple syrup + 1/2 cup + 1/4 cup, Grade B preferred

1/4 tsp. maple flavor + 1 tsp. + 1/4 tsp.

1 Tbsp. unsalted butter, melted + 2 tsp.

1 cup unbleached all-purpose flour

1-1/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

scant 1 cup buttermilk

1/4 cup canola oil

1 large egg

1/3 cup confectioner's sugar

In small bowl, combine whole wheat flour, 1/4 cup pecans, 2 Tbsp. oats, 2 Tbsp. granulated sugar, 1 Tbsp. maple syrup, 1/4 tsp. maple flavor  and 1 Tbsp. melted butter.  Set aside.

In large bowl, whisk together 1 cup all-purpose flour, 3/4 cup plus 2 Tbsp. quick oats, 1/2 cup pecans, baking powder, baking soda and salt.  In medium bowl, whisk together buttermilk, 1/2 cup maple syrup, 1 tsp. maple flavor, oil and egg.  Add liquids to dry ingredients all at once, stirring lightly with spoon or spatula till just barely combined.  Let batter rest 20-30 minutes before filling greased muffin tins with about 1/4 cup batter and 1/2 Tbsp. streusel.  While batter is resting, heat oven to 350F.  Bake 17-19 minutes, or till a toothpick inserted near center returns with just a few crumbs.  Cool muffins in tins 5 minutes, then turn out onto wire rack to finish cooling.

While muffins are cooling, combine confectioner's sugar, 2 tsp. melted butter, 1/4 cup maple syrup and 1/4 tsp. maple flavor in small bowl, stirring with spoon or fork till smooth.  Drizzle warm muffins with glaze.  Yield 12 standard-size muffins