• 55 g (1/2 cup) pecans
  • 50 g (1/4 cup) dark brown sugar
  • 1 teaspoon cinnamon
  • 280 g (2 cups) plain flour
  • 200 g (1 cup) granulated sugar
  • 1 tsp salt
  • 115 g (8 tablespoons) butter, cut into small pieces and softened
  • 1 ½ teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 185 g (3/4 cup) plain yogurt
  • 1 egg
  • 1 tsp vanilla

Preheat oven to 180°C (350°F), line a 12-hole muffin tin with paper liners and set aside.

In a food processor with the metal blade inserted, process the pecans, brown sugar and cinnamon together until broken up quite small, remove the mixture to a medium bowl. 

Add the flour, granulated sugar, salt and butter to the food processor and pulse until you have pea sized flour mixture. 

Remove about a cup of the flour butter mixture and add to the bowl of pecan sugar mixture. And using your fingers rub the ingredients together to create crumbs.

Add the baking powder and baking soda to the flour mixture in the processor and pulse a couple of times until combined. Now add the yogurt, egg and vanilla, process until you have a smooth batter, add about 1/3 of the crumb mixture to the batter in the food processor and pulse a couple of times until combined. 

Fill each muffin hole up to about ¾ of the way full, op the batter with crumbs and bake for 15-18 minutes until cake is golden brown and a knife inserted in the muffin comes out clean.