Before going outside to enjoy the beautiful weather last weekend, I woke up early and made these muffins. These were the perfect start to a great weekend. You can see the streusel mixture swirled throughout the muffins when you take a bite into them. I’m pretty sure I would have eaten the whole batch myself if I didn’t bring them for brunch to share with others. You will love these and your kitchen will smell amazing. Make them and I promise that you won’t be disappointed. These muffins were so delicious, I’ve already made another batch.
- ½ cup pecans, finely chopped
- ¼ cup packed dark brown sugar
- 1 tsp. ground cinnamon
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp. salt
- 9 tbsp. unsalted butter, softened
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ¾ cup sour cream
- 1 egg
- 1 tsp. vanilla extract
- 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.
- 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 22-24 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.
slightly adapted from Cooks Illustrated, January 2007