• Preheat the oven to 375℉/190℃. Line the muffin liners with 12 liners and set aside. Chop pecans and set aside.
  3/4 cups pecans

For the streusel

• In a small bowl, make the streusel. Combine flour, white sugar, brown sugar, cinnamon, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.
  1/2 cup all-purpose flour, 1/4 cup light brown sugar, 1/4 cup white sugar, 1/4 tsp cinnamon, 3 tbsp butter cold

For the muffins

• In a large bowl, add the dry ingredients; flour, white sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and cornstarch. Stir together until combined and set aside.
  2 cups all-purpose flour, 1/2 cup white sugar, 1/4 cup brown sugar, 1 tsp cinnamon, 1 tsp baking soda, 1 tsp baking powder, 2 tsps cornstarch, 1/2 tsp salt
• In a large bowl, whisk together the wet ingredients; oil, eggs, maple syrup, vanilla, and yogurt. Whisk until well combined.
  2 large eggs, 3/4 cups buttermilk* or yogurt or kefir, 1/2 cup oil, 1/2 cup maple syrup, 1 tsp vanilla
• Add the dry ingredients into the wet and using a spatula, mix together until a soft batter forms and almost all the flour streaks are gone.
• Add the chopped pecans into the bowl and mix in to evenly distribute the pecans and until no more flour streaks show.
  3/4 cups pecans
• Evenly divide the batter between the liners, they should be almost or all the way full. Sprinkle a generous amount of streusel on top.
• Bake the muffins at 375℉ for 15-20 minutes. The muffins are ready when a toothpick inserted comes out clean.
• These muffins stay are best enjoyed fresh or next day. They stay good at room temperature for a few days, or placed into the refrigerator in an airtight container for up to 1 week!