Sour Cream Pecan-Streusel Muffins
These rise high and melt in your mouth. I like to double up on the streusel mixture :)
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INGREDIENTS
NutritionPECAN STREUSEL
- 1cup finely chopped pecans
- 1⁄4
- 1⁄4cup sugar
- 1⁄3cup brown sugar
- 1
MUFFIN BATTER
- 2cups flour
- 1tablespoon baking powder
- 1⁄2teaspoon salt
- 2⁄3
- 1
- 1cup sour cream
- 1⁄3
DIRECTIONS
- Set oven to 375 degrees F.
- Prepare 12 muffin cups with paper liners.
- For the pecan mixture, mix all ingredients; set aside.
- For the muffin batter, sift the first 4 dry ingredients together.
- Stir in the egg, sour cream and 1/3 cup butter just until moistened.
- Divide and fill batter tins 1/2 full with the batter.
- Cover with 1/2 of the pecan/sugar mixture.
- Then fill with remaining batter.
- Top/sprinkle with remaining pecan/sugar mixture.
- Bake for 20-22 minutes.