Ingredients
¼cupbrown sugar
1tspcinnamon
1pinchsalt
1cuppecans,finely chopped
1tbspbutter,melted
2cupsflour
2tspbaking powder
½tspsalt
1cupsugar
½cupbutter,cold and cut into small pieces
2eggs
1cupGreek yogurt
2tspvanilla
1tbspbutter
1½cupspowdered sugar
1tspvanilla
3tbspmilk
Preparation
Preheat the oven to 325 degrees F. Line 12 muffin cups with paper liners.
In a small bowl, whisk together the brown sugar, cinnamon, salt, and pecans. Add the melted butter and mix until combined. Set aside.
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the butter using a pastry blender or 2 knives, until the mixture resembles coarse crumbs.
In a small bowl or a measuring cup, whisk together the eggs, greek yogurt, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.
Scoop 1 tablespoon of batter into each of the muffin cups. Sprinkle about 1 teaspoon of the streusel mixture over the batter, then top with remaining batter. Sprinkle the tops of the cupcakes with the remaining streusel.
Bake 30 to 35 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Remove and let cool.
While the cupcakes are cooling, add the butter to a small skillet and cook over medium-low heat until lightly browned and fragrant. Watch carefully so that it does not burn.
Add the powdered sugar to a medium bowl and add the brown butter. Whisk to combine. Whisk in the vanilla and add milk until the glaze is a thick honey consistency. Drizzle over the cooled cupcakes.
Serve and enjoy.
