Here's what you need:
1/2 cup pecans, finely chopped
1/4 cup brown sugar
1 tsp. cinnamon
2 cups flour, all purpose
1 cup sugar
1 tsp. salt
10 Tbs. butter, divided, (8Tbs. cubed, 2 Tbs. melted)
1-1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup sour cream
1 tsp. vanilla extract
Preheat oven to 350 degrees.
Line a 6-tin Jumbo or 12-tin regular muffin tin with paper liners and set aside.
I use Jumbo muffin tins.
In a small bowl mix the pecans, brown sugar, and cinnamon, and set aside.
In a large bowl, combine the flour, sugar, and salt and stir to combine.
Add the 2 Tbs. of melted butter to the pecan mixture and mix until combined.
Remove 3/4 cup of pecan mixture and set aside.
Add the baking soda, and baking powder to remaining flour mixture.
In a small bowl combine the egg, sour cream, and vanilla extract until well blended.
Pour egg mixture into the flour mixture and stir until combined. Batter will be very thick. Do not over stir.
Add the 3/4 cup reserved pecan mixture to the batter and fold in with a spatula until just combined.
Using an ice cream scoop, scoop the batter into the muffin tins and top with the Streusel topping, pressing the topping into the batter a little to keep it all on top.
Bake for 18 - 25 minutes, checking after 18 by inserting a toothpick into the center and it should come out clean with maybe a little topping on it (or you can usually tell by looking at them if they need a minute or two more) Do not over bake.
Remove from oven and cool in pans about 5 minutes then remove to a wire rack to cool.
They are great when warm or at room temperature.
Serves - 6 jumbo muffins or 12 regular muffins
Here's the handy printable - Coffeehouse Coffee Cake Muffins
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