Vanilla Bean Coffee Cake Muffins

0 Preheat oven to 350°F. Place paper muffin baking cups on a muffin tray, and spray with nonstick spray. Set aside.
Make the muffins
3 In a large bowl, cream together the softened butter and sugar until smooth and fluffy using a hand mixer or stand mixer.
4 Add the eggs, vanilla bean paste, vanilla extract and Greek yogurt, blending until smooth.
5 In a separate bowl, sift together the flour, baking powder, baking soda and salt, and whisk until combined.
6 Slowly pour the dry ingredients into the wet, mixing until just combined.
Prepare the streusel topping
9 In a smaller bowl, combine the brown sugar, flour, butter, pecans and vanilla extract.
10 Mix until combined, and set aside.
Prepare and bake the muffins
13 Use a cookie scoop to dollop 2 tablespoons into the base of each baking cup.
14 Sprinkle a little of the streusel topping on top of the muffin batter. I used about 1 tablespoon per muffin.
15 Top each muffin with an additional 1 tablespoon of muffin batter. Smooth down the batter with a spatula or offset spatula.
16 Top each muffin with more streusel topping, too.
17 Transfer the muffin tin to the preheated oven. Bake for 20-25 minutes, or until the muffins have risen, are golden brown and are cooked through. Be sure to test them by inserting a toothpick and checking the pick when removed to confirm the muffins are not raw in the middle.
18 Allow 5-10 minutes to cool, then enjoy warm!