Crumb Cake Muffins

1 cup unbleached, all-purpose flour ½ cup packed light brown sugar ½ cup unsalted butter, cold and cubed 1 teaspoon ground cinnamon ½ cup pecans or walnuts, toasted and chopped ¼ teaspoon table salt ½ teaspoon pure vanilla extract 1¾ cups unbleached, all-purpose flour ½ teaspoon baking soda 2 teaspoons baking powder ¼ teaspoon table salt ¼ cup unsalted butter, room temperature ½ cup granulated sugar ½ cup lowfat buttermilk ½ cup sour cream 1 large egg, slightly beaten ¼ teaspoon pure vanilla extract

Calories 320 (46% from fat) • carb. 38g • pro. 4g • fat 16g • sat. fat 9g • chol. 55mg • sod. 240mg • calc. 71mg • fiber 1g

Preheat oven to 400°F. Lightly coat a 12-cup regular muffin pan with non-stick cooking spray. Reserve. Prepare the crumb topping. In a small bowl, mix the first 7 ingredients together with a fork, reserve. In a small bowl, mix the flour, baking soda, baking powder and salt; reserve. In the bowl of the Cuisinart Hand Stand Mixer, add the butter. Fitted with the flat beaters, mix on speed 3 for 30 seconds. Raise to speed 4 and, with motor running, slowly add the sugar. Mix for an additional 30 seconds. With the hand stand mixer running, add the egg and vanilla and mix until well blended. Reduce to speed 1. Add the flour mixture, alternating with the buttermilk and sour cream mixture, and mix until just combined. Spoon evenly, about ¼ cup of batter, into prepared muffin cups and top with the reserved crumb topping, about 1 tablespoon per muffin. Bake in the preheated oven for about 20 to 25 minutes, or until a cake tester inserted comes out clean.