Author: Adapted from Big Bad Breakfast by John Currence
1 1/3c all purpose flour
1/4call purpose flour
3tbspbuttercubed and chilled
Vanilla Honey Glaze
2tbspmilkmore if needed
In a small bowl beat 3 tbsp of butter until creamy. Add powdered sugar, honey, and vanilla. Blend until smooth then whisk in milk 2 tbsp to start until desired consistency is achieved.
Preheat the oven to 375°F. Line or grease muffin tin and set aside. Stir together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt in a bowl then set aside.
Beat on medium speed the banana, sugar, egg, and oil. Add the dry mixture to the wet mixture, then add the milk and sour cream. Blend until well combined. Pour the batter into the prepared muffin tin.
Toast the pecan in a hot cast iron skillet for 2-3 minutes stirring constantly. Pour into a bowl to cool completely then add to the bowl the flour, sugars, butter and cinnamon. Using a pastry blender or your fingertips, work the cold butter into the flour until a coarse crumble forms. Sprinkle evenly over the batter.
Bake until golden brown, about 35 to 40 minutes. Allow to cool for 5-10 and drizzle about 1-2 teaspoons per muffin before serving.