Iced Coffee Cake Muffins

In a medium bowl stir together brown sugar, flour, salt, and pecans (if desired).

With a pastry blender or your finger tips (or two small knives) knead the butter in until the mixture resembles coarse crumbs.

Cover and refrigerate for at least 30 minutes, to firm up, before using.

Preheat oven to 350 degrees F.

Grease the muffin tins with butter (or line with papers if you prefer)

Whisk together four, baking soda, salt, and baking powder in a medium bowl and set aside

In a separate bowl, cream the butter and sugar with an electric mixer on medium-high. Keep mixer on medium add eggs one by one and continue beating until incorporated. Stir in vanilla by hand.

Slowly add flour mixture in two parts adding the sour cream between the first and second addition of the flour mixture and stir until just combined. Be careful not to over mix at this stage.

Gently fold in half of the chilled streusel mixture to evenly distribute it.

Divide the batter evenly among the prepared cups. Sprinkle the remaining streusel over the muffins.

Bake each pan until a cake tester comes out clean when inserted, about 20 minutes.

Remove from the oven and transfer tins to a wire rack to cool

To make the glaze: Whisk together the milk and confectioner's sugar until a thick and smooth mixture is made.

Once muffins have cooled completely drizzle the milk glaze over the cupcakes.

These muffins will keep for 3-4 days after being glazed at room temperature in an airtight container. They can be frozen in an airtight container for 1-2 weeks before being glazed.