For the muffins: mix the flour, sugar, baking powder, salt, cinnamon, raisins and pecans in a large bowl.

Melt the butter in a large jug, allow to cool slightly then add the buttermilk or milk/yoghurt mix, egg, maple syrup and vanilla and mix well.  

Stir the wet mix into the dry ingredients until just combined then stop mixing. If you over mix them, your muffins will be tough and chewy.

Spoon the mixture evenly into the prepared muffin cups.

Sprinkle the streusel topping evenly over the muffins.

Bake for 16-20 minutes until the muffins are well risen and golden and an inserted toothpick comes out clean.  

Allow them to cool in the tin for 5 minutes before removing the muffins to a cooling rack.

For an extra touch of luxury, mix a couple of tablespoons of icing sugar with some maple syrup and drizzle over the cooled cupcakes for a real maple flavour punch.