Coffeecake Muffins

From Barefoot and Baking, my friend Kadie's awesome food blog!

1/2 cup pecans
1/4 cup dark brown sugar (I only had light and used that)
1 t ground cinnamon
2 cups flour
1 cup sugar
1/2 t salt
1 stick butter, softened and cut into pieces
1 1/2 t baking powder
1/2 t baking soda
3/4 cup sour cream or plain yogurt
1 egg
1 t vanilla

For the Glaze:
1 cup powdered sugar
2 T water

Preheat oven to 350. Grease muffin pan. Chop nuts until they are the size of sesame seeds, add brown sugar and cinnamon and mix. Set aside. Mix together the flour, sugar, and salt. Add the butter and cut into flour mixture until the butter is the size of oats. Remove 1/2 cup of this mixture and stir it into brown sugar mixture to make the streusel. Set aside 3/4 cup of the streusel mixture for the batter. (The rest of the streusel mixture will be your topping.)

Add the baking powder and baking soda to the remaining FLOUR mixture and stir. Next add the sour cream, egg and vanilla. Stir until just moistened. Add the 3/4 cup of reserved streusel mixture and stir until evenly distributed. Divide the batter evenly between the muffin cups. Sprinkle each muffin with about 1 tablespoon of topping; lightly press the topping into the muffin. Bake at 350 for about 18 minutes or until a toothpick, inserted, comes out clean. Let them cool for about 5 minutes and then remove from pan. Mix powdered sugar with water until smooth for the glaze and drizzle over the top of warm muffins. Serve immediately! This will make about 12-15 muffins.

*I omitted the pecans because of Carson's allergies. I didn't have as much streusel as a result, so I added a little less than 3/4 c to the batter so that I'd have enough left for the top.