Vanilla Bean Muffins with Walnuts

Ingredients:

For the Streusel:

• 1/2 cup all purpose flour
• 1/4 cup light brown sugar
• 1/4 cup sugar
• 1/2 tablespoon cinnamon
• 1/4 cup (1/2 stick) unsalted butter, melted

For the Muffin:

• 2 3/4 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 stick (1/2 cup) unsalted butter, melted
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 2 eggs
• 1 1/4 cups whole milk
• 1/4 cup sour cream
• 1 1/2 tablespoons vanilla bean paste
• 1 1/4 cups chopped walnuts

Directions:

For the Streusel:

1. Mix all of the ingredients together in a small bowl until well incorporated and crumb-like. Set aside.

For the Muffin:

1. Preheat oven to 425 F. Prepare your muffin tin by adding paper liners and set aside.
2. In a large bowl, whisk together flour, baking powder and salt and cinnamon. Set aside.
3. Add the walnuts to a small bowl and toss with a tablespoon of the flour mixture. Set aside.
4. In a medium bowl, add melted butter, milk and sugar. Whisk to combine and set aside.
5. Whisk in eggs, vanilla bean paste and sour cream.
6. Add the wet mixture into the dry and whisk until just combined. Fold in the walnuts.
7. Add the batter into your prepared tin, filling the wells about 3/4 the way full. Sprinkle about 2 tablespoons of the the streusel on top of each muffin.
8. Bake for 5 minutes then lower oven temperature to 350 F. Bake for about 20 additional minutes, until tops are golden and a toothpick inserted comes out clean.

*Store in an airtight container at room temperature for up to 3 days or in the fridge for up to one week.

Makes 24 Muffins