Coffee Cake Muffins

Ingredients

• 1/2 cup (\1 1/2 ounce s1/99 grams) granulated sugar
• 1/3 cup packed (\1 1/3 ounce s1/66 grams) light brown sugar
• 1/3 cup (\1 2/3 ounce s, 47 grams) all-purpose flour
• 1 tablespoon ground cinnamon
• 4 tablespoon sunsalted butter , cut into 1/2-inch piece sand chilled
• 1/2 cup pecans
• 2 large eggs
• 1 cup sour cream
• 1 1/2 teaspoon svanilla extra ct
• 1 3/4 cup s (\1 3/4 ounce s1/248 grams) all-purpose flour
• 1/2 cup (\1 1/2 ounce s1/99 grams) granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 5 tablespoon sunsalted butter , cut into chunks and softened

Instructions

1. For the streusel: Pulse 5 tablespoons granulated sugar, brown sugar, flour, cinnamon, and butter in food processor until just combined.
2. Reserve 3/4 cup sugar mixture for cinnamon filling.
3. Add pecans and remaining 3 tablespoons granulated sugar to food processor with remaining sugar mixture and pulse until nuts are coarsely ground.
4. Transfer to bowl and set aside for streusel topping.
5. Do not wash food processor.
6. For the muffins: Adjust oven rack to middle position and heat oven to 375 degrees.
7. Grease muffin tin with cooking spray and line with paper liners.
8. Whisk eggs, sour cream, and vanilla in bowl.
9. Pulse flour, sugar, baking powder, salt, and butter in food processor until mixture resembles wet sand.
10. Transfer to large bowl.
11. Using rubber spatula, gradually fold in egg mixture until just combined.
12. Place 1 tablespoon batter in each muffin cup and top with 1 tablespoon cinnamon filling.
13. Using back of spoon, press cinnamon filling lightly into batter, then top with remaining batter.
14. Sprinkle streusel topping evenly over batter.
15. Bake until muffins are light golden brown and toothpick inserted into center comes out with a few dry crumbs attached, 22 to 28 minutes. Cool muffins in tin for 30 minutes, then carefully transfer to rack to cool. Serve. (The muffins will keep in airtight container at room temperature for up to 3 days.)