Pecan Pie Muffins

 Pie for breakfast? Yes, please! No guilt necessary with these delicious pecan pie-inspired muffins bursting with delicious streusel.


Ingredients

Streusel

  • 1/2cup Gold Medal™ all-purpose flour
  • 1/2cup packed brown sugar
  • 1/4cup cold butter, cut in small pieces
  • 2/3cup chopped pecans

Muffins

  • 1 1/2cups Gold Medal™ all-purpose flour
  • 3/4cup granulated sugar
  • 1 1/2teaspoons baking powder
  • 1/4teaspoon baking soda
  • 1/4teaspoon salt
  • 2eggs, beaten
  • 1cup sour cream
  • 1/3cup butter, melted
  • 1teaspoon vanilla

  • Steps

    • 1
      Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, mix 1/2 cup flour and the brown sugar until blended. Cut in 1/4 cup cold butter, using fork or pastry blender, until mixture is crumbly (do not overmix). Stir in pecans. Set aside.
    • 2
      In large bowl, mix 1 1/2 cups flour, the granulated sugar, baking powder, baking soda and salt until blended. In medium bowl, beat eggs, sour cream, 1/3 cup melted butter and the vanilla with whisk until blended. Mix egg mixture into flour mixture with spoon just until moistened.
    • 3
      To assemble, spread 1 tablespoon batter evenly in bottom of each cup. Stir streusel to redistribute nuts; spoon 1 tablespoon streusel over batter in each cup to cover. Push down into batter. Divide remaining batter among cups; sprinkle remaining streusel over batter.
    • 4
      Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack; cool 10 minutes. Serve warm.

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