Sour Cream Streusel Muffins

I've served these up for brunch.  

Yessirree...I have!  They do not qualify as *healthy*.  

But, dear me...are they ever good!

I'll bet you'll love them as much as we do.  

You won't regret it if you bake up a batch.  Promise.

Original recipe was found in "Mad About Muffins" by Dot Vartan ~
Altered slightly by moi.  :)

~ Ingredients ~
2 cups all-purpose, unbleached flour
1/2 cup granulated sugar (I use evaporated cane juice)
1 Tbsp baking powder
1 large egg
1/2 cup melted butter
1 cup full fat sour cream
1 tsp pure vanilla extract

~ Streusel Topping Ingredients ~
1/3 cup granulated sugar (evaporated cane juice)
1/4 tsp ground cinnamon
3 Tbsp butter, cold
1/2 cup chopped pecans

~ Method ~

Heat oven to 400 degrees F.
Measure first three ingredients into large bowl and mix together with a whisk.
In another bowl, beat the egg and whisk into it the sour cream, melted butter and vanilla.
Add the sour cream mixture to the flour mixture and stir by hand until just moistened.
Fill twelve parchment (or paper) lined muffin cups with batter.

Make the streusel topping by mixing the sugar and cinnamon together in

a medium bowl.  Cut the butter into these two ingredients.
Stir in the chopped pecans.  Spoon  about one tablespoon of this topping
onto each of the muffins prior to baking.  Press down a little.
Divide the topping evenly between the twelve muffins and bake.

Bake at 400 degrees F for approximately 18 to 20 minutes.
Done when a toothpick inserted into the centre of a muffin comes out clean.
Remove to a wire rack to cool.  Don't cool too much ~ these are best when warm.
It's a good idea to have a few loved ones nearby to share with.
Don't say I didn't warn you.  ;-)

Happy Baking!
With Love, Camille