Ingredients

The following ingredients have 12 Servings
  • ½ cup pecans (finely chopped)
  • ¼ cup packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon salt
  • 9 tablespoons unsalted butter (softened)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ cup sour cream (or Greek yogurt)
  • 1 egg
  • 1 teaspoon vanilla extract

Instruction

  • Preheat the oven to 350 degrees. Line a 12-cup muffin-tin with paper liners.
  • In a medium bowl, combine chopped pecans, brown sugar, and cinnamon. Mix well and set aside.
  • In a large bowl, combine flour, sugar, and salt. Cut 8 tablespoons of butter into ½ inch pieces and sprinkle evenly over flour mixture. Using a pastry blender, cut the butter into the flour mixture until butter is oat-sized.
  • Remove 1 cup of the flour-butter mixture and stir into reserved brown sugar mixture until combined to make streusel. Scoop out 3/4 cup of streusel for muffin batter and set aside.
  • Cut the remaining tablespoon of butter into the remaining streusel until streusel resembles a crumble, then set aside for topping muffins. Add baking powder and baking soda to remaining flour mixture and stir to combine.
  • In a liquid measuring cup, whisk together sour cream, egg, and vanilla. Add liquids to flour mixture and stir until just combined. Add the 3/4 cup reserved streusel to flour mixture and stir until streusel is just distributed throughout batter. The batter will be thick.
  • Divide batter among 12 muffin cups and sprinkle generously with streusel topping, pressing lightly with the back of a spoon, so that streusel sinks slightly into batter.
  • Bake 22 to 24 minutes, or until a toothpick inserted in the center of muffin comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.