Streusel Sour Cream Coffee Cake Muffins

1//4 cup granulated sugar

2-1/2 cups all purpose flour

½ t salt

1 cup packed light brown sugar

2 sticks cold unsalted butter, cut into /1/2” cubes

1t cinnamon

1-1/2 cups pecans (6 oz.) toasted and chopped

1 cup sour cream

1 whole large egg

1 egg yolk

1t vanilla

1t baking soda

1-1/2 t finely grated orange zest

Preheat oven to 350 degrees

Stir together granulated sugar, flour, salt and ¾ C brown sugar in large bowl, then blend in 1-1/2 sticks butter with your fingertips or pastry blender until mixture resembles coarse meal with pea size butter lumps. Transfer ¾ C to a bowl and blend in cinnamon, remaining ½ stick of butter, and remaining ¼ C brown sugar with your fingertips or pastry blender until crumbly. Stir in pecans, then chill streusel topping for 15 min.

Whisk together sour cream whole egg, yolk, vanilla, baking soda and zest, then stire into remaining flour mixture until just combined (batter will be stiff).

Divide batter among 18 well buttered muffin cups, fill 2/3rds full, butter tops of tins as well. Sprinkle each with streusel topping, pressing it lightly into the batter. Bake in middle of oven until golden brown and toothpick inserted in center comes out clean, 20-25 min. Cool in pans on racks 30 min.

The batter can also be baked in a 9-1/2” springform pan and baked 1 to 1-1/4 hours.