Coffeehouse Coffee Cake Muffins

Ingredients
1/2 cup finely chopped pecans
1/4 cup brown sugar
1 teaspoon cinnamon
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon salt
10 tablespoons butter, divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup sour cream
1 egg
1 teaspoon vanilla extract

Method:
Preheat oven to 350 degrees and grease or line 12 muffin cups. Combine pecans, brown sugar and cinnamon in a small bowl, set aside.

In a large bowl combine flour, sugar and salt. Just give it a little stir with your spoon or spatula.
Take 8 tablespoons of your butter, slice into small pieces and drop into flour. Using pastry blender, mix butter into the flour until butter is small and crumbly. It only takes a minute or two.

Remove 1 cup of flour mixture and add it to brown sugar mixture

Stir with a fork to blend and add in remaining 2 tablespoons of butter, you can melt the butter or just soften it in the microwave (this is what I did) creating a nice crumb streusel topping. 

Remove 3/4 cup of streusel and set aside.

Add baking powder and baking soda to remaining flour mixture.

Combine egg, sour cream and vanilla till well blended and creamy. I did this in the 2 cup measuring cup I used to measure my sour cream. 

Add sour cream mixture to flour mixture and stir just till all combined and moist. Batter will look lumpy. 

Now add the 3/4 cup of streusel topping to your batter, just fold it in so it's evenly distributed.
Spoon batter evenly into muffin tins.

Now start topping with the streusel. You'll need to press the streusel into the batter a bit to keep it all in.

Place in oven and bake for 18-25 minutes. Start checking at 18 minutes by inserting a toothpick, the only thing that should be on the toothpick might me some of the crumb topping. Mine took about 22 minutes.

Remove from oven and let cool for 5 minutes before removing to wire racks.

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Lemon and White Chocolate Streusel Muffins

Ingredients:
For the Streusel:
125ml flour
50ml sugar
15ml brown sugar
1ml salt
50ml melted, but cool butter

For the Muffins:
250ml whole milk
15ml lemon juice
250ml rolled oats
125ml white chocolate chips
280ml flour
5ml baking powder
2.5ml bicarbonate of soda
1.25ml salt
15ml lemon zest
125ml brown sugar
1 egg, beaten
125g butter, melted but cool
2.5ml lemon extract (optional)

Method:
For the Streusel:
In a small bowl, stir together the flour, sugars and salt. 
Using a fork, mix in the butter until thoroughly blended.
Cover and chill until ready to use.

For the muffins:
In a large measuring cup, stir together the milk and lemon juice. This will make "soured milk", which may thicken and clot. 
Stir in the oats and white chocolate chips.
Cover and set aside at room temperature for one hour.

Preheat the oven to 190C.

In a medium bowl, whisk together the flour, baking powder, bicarbonate of soda and salt. Set aside.
Stir the lemon zest and brown sugar into the oat mixture. Stir in the egg, followed by the butter and lemon extract.

Make a well in the centre of the dry ingredients. Pour the wet ingredients into the well and stir gently until just mixed.

Prepare a 12 cup muffin pan with paper-liners and scoop the batter into the cups. The cups may appear to be very full. but these muffins don't rise much.

Take the streusel from the fridge and break pieces into small clumps. Top each muffin with about a tablespoon of streusel.

Bake for 15-20 minutes or until a toothpick pushed into the middle of one of the muffins in the centre of the pan comes out with only a few crumbs attached.

Allow the muffins to rest in the pan for about 10 minutes before transferring them to a cooling rack.

Enjoy!