Coffeecake Muffins

Ingredients

• Streusel:
• 8 tablespoons granulated sugar
• 1/3 cup packed light brown sugar
• 1/3 cup flour
• 1 tablespoon ground cinnamon
• 4 tablespoons unsalted butter
• 1/2 cup pecans
• Muffins:
• 2 large eggs
• 1 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 1 3/4 cups flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter, cut in chunks and softened

Directions

1. For the streusel: Pulse 5 tablespoons sugar, brown sugar, flour, cinnamon, and butter in a food processor until just combined. Reserve 3/4 cup of the sugar mixture for the cinnamon filling.
2. Add pecans and remaining granulated sugar to food processor with remaining sugar mixture and pulse until nuts are coarsely ground. Transfer to a bowl and set aside for the streusel topping. Do not wash the food processor.
3. For the muffins: Adjust oven rack to middle position and heat oven to 375 degrees. Grease muffin tin with cooking spray and line with paper liners.
4. Whisk eggs, sour cream, and vanilla in a bowl. Pulse flour, sugar, baking powder, salt, and butter in the food processor until mixture resembles wet sand. Transfer to a large bowl.
5. Using a rubber spatula, gradually fold in egg mixture until just combined. Place 1 tablespoon batter in each muffin cup and top with 1 tablespoon cinnamon filling. Using the back of a spoon, press cinnamon filling lightly into batter, then top with remaining batter.
6. Sprinkle streusel topping evenly over batter using a 2 3/4 inch cookie cutter over the top of the muffin pan — sprinkle the streusel topping inside the cookie cutter, lift off the cutter, then gently pat the streusel into the batter with your fingers.
7. Bake until muffins are light golden brown and a toothpick inserted into the center comes out with a few dry crumbs attached, 22-28 minutes. Cool muffins in tin for 30 minutes, then carefully transfer to a rack to cool. Serve.