Glazed Snickerdoodle Pecan Muffins

For the muffins:
1. In a large bowl, combine flour, salt, baking powder, nutmeg, and cinnamon. In a medium bowl, beat eggs, oil, honey, milk, and vanilla until smooth. Gently fold liquid mixture into dry mixture until combined. Fold in pecans.
2. Fill prepared muffin tin to the brim with batter. Set aside.

For the topping:
In a small bowl, combine topping ingredients.

To assemble:
Sprinkle topping over muffin batter in muffin tin. Bake at 425ºF for 5 minutes then reduce heat to 375ºF and continue baking 15 more minutes or until lightly browned. Cool in pan 5 minutes before transferring to a wire cooling rack.

Drizzle with icing. Serve warm. Store in refrigerator up to 2 days.

Yields 1 dozen muffins.

Adapted from Sally’s Baking Addiction.