Cinnamon Crunch Muffins

summer has arrived!...at least it has for a couple of days. yesterday was in the upper 70's right now it is 84 outside, tomorrow is supposed to be near 70, but monday is supposed to be in the low 60's and rainy. ahh, london weather.

this morning i made cinnamon crunch muffins for moms and tots. this is also from my muffins cookbook. one of the things i like about the recipes in this cookbook is that they aren't too sickeningly sweet. these muffins are basically a sour cream muffin with a ribbon of cinnamon, walnuts and brown sugar running throught the middle. the recipe calls for using light brown sugar, but i think using dark brown sugar would be better. i think the dark brown sugar would have more flavor and would kind of melt a little bit more. the light brown sugar was a little too light and powdery. next time i'll try it with the dark brown sugar. here's the recipe...

from Muffins Fast and Fantastic
280 g plain flour (1 3/4 cups all purpose flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
60 g (1/4 cup) sugar
1 egg
5 fl oz (just under 2/3 of a cup) sour cream
6 fl oz (3/4 cup) milk or water
2 fl oz (1/4 cup) vegetable oil
1 teaspoon vanilla

filling and topping:
85 g (1/3 cup) light brown sugar
85 g (1/3 cup) pecans or walnuts, chopped
2 teaspoons cinnamon

Prepare muffin tins and heat the oven to 190 C/375 F.
Combine topping ingredients and set aside.
Mix together the dry ingredients in a large bowl.
Mix together the wet ingredents in a small bowl.
Add wet ingredients to dry ingredients and stir until just combined. The batter will be lumpy.
Fill each muffin cup with half the batter. Sprinkle half the filling over the muffins and top with remaining batter and topping. Bake for about 20-25 minutes.