• **To prevent soggy muffins use tart apples good for baking, such as
• Baldwin, Braeburn, Cortland, Fuji, Gala or Granny Smith.**
• Preheat the oven to 350 degrees.
• Line a 12-cup muffin-tin with paper liners.

For the Streuesel

• In a medium bowl, combine chopped pecans, brown sugar, and cinnamon.
• Mix well and set aside.

For the Muffins

• In a large bowl, combine flour, sugar, and salt with a whisk.
• Cut 8 tablespoons of butter into ½ inch cubes and sprinkle evenly over flour mixture. Using a pastry blender, cut the butter into the flour mixture until butter is oat-sized.
• Remove 1 cup of the flour-butter mixture and stir into reserved brown sugar mixture until combined to make streusel; set aside.
• Add baking powder and baking soda to remaining flour mixture and stir to combine.
• In a liquid measuring cup, whisk together sour cream, egg, and vanilla.
• Add liquids to muffin flour mixture and stir until just combined.
• Add 3/4 cup of streusel mixture back into flour mixture and stir until streusel is just distributed throughout batter.
• Gently fold apples into batter.
• Melt the remaining butter and stir into remaining streusel mixture, until streusel resembles a crumble.
• Divide batter among 12 muffin cups and sprinkle generously with streusel topping, crumbling with your hands to make some big chunks.
• Bake 22 to 24 minutes, or until a toothpick inserted in the center of muffin comes out clean.
• Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• To make the glaze, whisk the confectioners' sugar, milk and vanilla extract together.
• Drizzle over muffins.
• Store in a sealed container for up to 2 days.