Preheat oven to 400 degrees F.
Line 18 muffin cups with paper or foil liners. Spread the pecans in a pie plate and toast in the oven until fragrant and lightly browned; about 8 minutes.
Let cool completely.
In a food processor, combine the pecans with the brown sugar, cinnamon, and 4 tbsp of the butter, and pulse until the pecans are finely ground and the crumb topping resembles wet sand.
In a medium bowl, whisk the flour with the baking soda and salt.
In a large bowl, using a hand mixer beat the remaining 6 tbsp of butter with the granulated sugar at medium speed until fluffy; about 1-2 minutes.
Beat eggs one at a time until incorporated, then beat in the sour cream, vanilla, and 2 tbsp of water. Beat in the dry ingredients.
Spoon half of the batter into the prepared muffin cups and sprinkle with 1/3 of the crumb topping. Top with remaining batter and sprinkle the remaining crumb topping evenly over the batter.
Bake for about 25 minutes, until the tops are browned and a toothpick inserted in the center of a muffin comes out clean.
Transfer the muffins to a rack to cool for 10 minutes.
Serve warm or at room temperature.
Ingredients
Directions
Preheat oven to 400 degrees F.
Line 18 muffin cups with paper or foil liners. Spread the pecans in a pie plate and toast in the oven until fragrant and lightly browned; about 8 minutes.
Let cool completely.
In a food processor, combine the pecans with the brown sugar, cinnamon, and 4 tbsp of the butter, and pulse until the pecans are finely ground and the crumb topping resembles wet sand.
In a medium bowl, whisk the flour with the baking soda and salt.
In a large bowl, using a hand mixer beat the remaining 6 tbsp of butter with the granulated sugar at medium speed until fluffy; about 1-2 minutes.
Beat eggs one at a time until incorporated, then beat in the sour cream, vanilla, and 2 tbsp of water. Beat in the dry ingredients.
Spoon half of the batter into the prepared muffin cups and sprinkle with 1/3 of the crumb topping. Top with remaining batter and sprinkle the remaining crumb topping evenly over the batter.
Bake for about 25 minutes, until the tops are browned and a toothpick inserted in the center of a muffin comes out clean.
Transfer the muffins to a rack to cool for 10 minutes.
Serve warm or at room temperature.