Browned Butter-Plum Muffins

1.Preheat oven to 350 F. Place paper linings into 12 regular sized muffin cups.
2. In a 1-quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until light golden brown. Then remove the pan from the heat and stir in plums and cardamom or ginger. Cool completely.
3. In a large bowl, mix 1-1/2 cups flour, sugar, baking powder, and salt. Stir in milk, vanilla, and eggs until just moistened. Gently stir in plum mixture. Divide batter evenly among the prepared muffin cups.
4. For the topping: Toast the pecans in a small, dry pan on medium heat for 5-7 minutes, or until brown and fragrant. Meanwhile, in a small bowl mix together brown sugar and 1/4 cup butter or margarine. Pour in the pecans while still hot. Mix until combined. Add flour and stir until moistened. Spoon the topping evenly over the batter.
5. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes then remove muffins from the pan to a cooling rack. Serve warm or cool completely.

Recipe adapted from Betty Crocker’s Best Baking Recipes magazine.