Coffee cake muffins

Preheat the oven to 350°. Prepare a 12 cup muffin pan by lightly oiling and set aside.

Place the nuts, brown sugar and cinnamon in a food processor. Pulse until the nuts are the size of sesame seeds. Scoop the mixture into a bowl and set aside.

Place the flour, granulated sugar and salt in the food processor and again pulse until combined. Sprinkle the butter into the food processor, on top of the flour mix, and puree again for about 8-10 seconds, or until the butter is the size of oats. Remove ½ cup of this mix and blend it with the brown sugar & nuts with a fork to make the streusel.

Separate ¾ cup of the streusel mixture and set aside to add to the muffin batter later.

Add in baking powder and baking soda to the flour mixture in the food process or and pulse until combined, about 5 seconds.

In a small bowl, whisk together the sour cream, egg and vanilla. Gradually mix in with the flour ingredients until just blended. Add in the remaining ¾ cup of the streusel mixture until combined and the batter is slightly crumbly.

Scoop the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with struesel topping and press down lightly so that the streusel sticks.

Bake for about 18 minutes, rotating the pan half way through. They are done when a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from muffin pan.

Serve warm.

Source: Brown Eyed Baker