Ingredients
1/2
cup Gold Medal™ all-purpose flour
1/2
cup packed brown sugar
1/4
cup cold butter, cut in small pieces
2/3
cup chopped pecans
1 1/2
cups Gold Medal™ all-purpose flour
3/4
cup granulated sugar
1 1/2
teaspoons baking powder
1/4
teaspoon baking soda
1/4
teaspoon salt
2
eggs, beaten
1
cup sour cream
1/3
cup butter, melted
1
teaspoon vanilla
Preparation
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.
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.
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.
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.
