STREUSEL PECAN PIE MUFFINS
Sugar or sugar-free
1 cup dark brown sugar ~or~ 1/2 cup brown Splenda plus 1/2 cup regular Splenda
1/2 cup all-purpose flour…………………….….2 cups chopped pecans
11 TB butter, room temp……………….………...2 large eggs, lightly beaten
Streusel Topping:
1/2 cup chopped pecans………………………....1 tsp. cinnamon
2/3 cup dark brown sugar ~or~ 1/3 cup brown Splenda + 2 tsp. cornstarch
5 TB butter, room temp…………………….…….1/3 cup flour
Optional: powdered sugar
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Preheat oven to 350. Spray a 12-cup muffin pan generously with non-stick baking spray (containing flour) and set aside.
In a medium bowl, stir together brown sugar/Splendas, flour and pecans.
In a separate bowl, beat the butter and eggs together. Stir into dry ingredients ~ just until combined. **
Use the same bowl that the egg mixture was in to prepare the topping by mixing pecans, brown sugar/Splenda, cinnamon, flour together. Then add softened butter by cutting it into the dry ingredients with a fork (or your fingers) until it’s evenly crumbly.
Spoon batter into muffin cups, filling about 2/3 full. Sprinkle the streusel topping equally on top of each muffin. Bake 15 to 17 minutes (until a toothpick comes out clean). Cool on a rack. You can sprinkle them with powdered sugar, if you want.