Brown Butter Toasted Pecan Muffins

First, do a bit of advance prep for the muffins. Preheat oven to 350 F. Prepare a 12-count standard size muffin tin by spraying cups with cooking spray. Set aside.

In a small sauce pot, melt the butter over medium heat. Cook, stirring frequently until sediments are golden brown and butter smells nutty. Remove immediately from heat and allow to cool.

In a baking pan, scatter pecans in a single layer. Bake for 10 minutes until toasted and fragrant. Remove from oven, allow pecans to cool, then chop into small pieces. Set aside.

While those are cooling, make the streusel. In a small bowl, whisk together the flour, salt and cinnamon. Pour the melted butter over the flour mixture; stir until well mixed and crumbly. Set aside.

Now back to the muffins. Increase oven temperature to 375 F.

In a large mixing bowl, sift together flour, cinnamon, baking powder, baking soda, salt and nutmeg. Whisk thoroughly. Add dark brown sugar and white sugar to flour mixture. Whisk together until well blended.

In a small mixing bowl, whisk together cooled butter (okay to use if still warm, but not hot), milk, egg, applesauce and vanilla. Add this into the flour mixture and stir, by hand, just until combined. Do not over mix. Add pecans and stir lightly to distribute in batter.

Fill muffin cups 3/4 full. Sprinkle with streusel. Bake for 15-20 minutes, just until a toothpick inserted in center of muffins comes out clean. Do not over-bake. Remove from oven and allow muffins to cool in pan. Store in an airtight container for up to three days.