Author: Adapted from Big Bad Breakfast by John Currence
1 ⅔call-purpose flour(200 grams)
1 ½tspbaking powder
3tbspbuttercubed and chilled
Vanilla Honey Glaze
2tbspmilkmore if needed
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, chilled butter, and cinnamon. Using a pastry cutter, work the cold butter into the flour and pecans until a coarse crumble forms. Store the streusel in the fridge for later.
Preheat the oven to 425 degrees. Line a 12 cup muffin tin and set aside. Stir together the flour, baking powder, nutmeg, cinnamon, allspice, salt, and sugar in a bowl then set aside.
In a smaller bowl mix together the yogurt, milk, and baking soda. Use a separate bowl to mix the mashed banana and egg. Combine the banana mixture and melted butter with the flour mixture using medium speed on a hand mixer. Follow with the milk mixture and blend well. Let batter rest for at least half-hour.
After a half-hour, spoon the batter into the prepared muffin tin and bake the muffins for 6 minutes. Then drop the heat to 375 degrees and another 18-22 minutes. Remove the muffins from the pan onto a cooling rack for 5-8 minutes before serving.
Honey Vanilla Glaze
Beat the buyer until smooth. Blend the powdered sugar, honey, and vanilla until smooth then whisk in the milk 2 tablespoons to start until desired consistency is achieved. Drizzle the glaze over the cooled muffins.