Apple Coffee Cake Muffins

By vealam

Ingredients

• 1/2 cup pecans, finely chopped
• 1/4 cup packed dark brown sugar
• 1 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon salt
• 10 tablespoons unsalted butter, softened
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup sour cream
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup peeled, chopped apple
• 1 cup confectioners' sugar
• 3 tablespoons milk
• 1/2 teaspoon vanilla extract

Details

Servings 1
Adapted from ohsweetbasil.com

Preparation

Step 1

instructions

preheat the oven to 350 degrees. line a 12-cup muffin-tin with paper liners.
in a medium bowl, combine chopped pecans, brown sugar, and cinnamon. mix well and set aside.
in a large bowl, combine flour, sugar, and salt. cut 8 tablespoons of butter into ½ inch pieces and sprinkle evenly over flour mixture. using a pastry blender, cut the butter into the flour mixture until butter is oat-sized. remove 1 cup of the flour-butter mixture and stir into reserved brown sugar mixture until combined to make streusel; set aside. add baking powder and baking soda to remaining flour mixture and stir to combine.
in a liquid measuring cup, whisk together sour cream, egg, and vanilla. add liquids to flour mixture and stir until just combined. add 3/4 cup of streusel mixture to flour mixture and stir until streusel is just distributed throughout batter. melt the remaining butter and stir into remaining streusel mixture, until streusel resembles a crumble.
divide batter among 12 muffin cups and sprinkle generously with streusel topping, crumbling with your hands to make some big chunks. bake 22 to 24 minutes, or until a toothpick inserted in the center of muffin comes out clean. allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
to make the glaze, whisk the confectioners' sugar, milk and vanilla extract together. drizzle over muffins. store in a sealed container for up to 2 days.