Marshall Field's Cinnamon Crunch Muffins

Step 1: Preheat oven to 350 degrees F.

Step 2: Cinnamon Crunch: In a large bowl, work the ingredients with a pastry blender (or in a food processor) until it resembles a coarse streusel mix.

Step 3: Spread it on a cookie sheet.

Step 4: Bake for 5 to 8 minutes or until golden brown.

Step 5: Let stand for several hours or overnight to dry.

Step 6: Break it into chunks and store in an airtight container.

Step 7: Muffins: In a large bowl, cream butter and margarine.

Step 8: Add the sugar and cream until fluffy.

Step 9: Blend in the eggs.

Step 10: In a bowl, combine the sour cream and baking soda and set aside.

Step 11: Sift the flour, salt, baking powder, and nutmeg together.

Step 12: Add the flour mixture and sour cream mixture alternately to the sugar mixture

Step 13: Beginning and ending with the flour mixture.

Step 14: Do not overmix.

Step 15: Fold in 2 3/4 cups of the Cinnamon Crunch.

Step 16: Spoon the batter into paper-lined (silicone)muffin tins, filling the a little over half full.

Step 17: Sprinkle the tops of the muffins with the remaining Cinnamon Crunch.

Step 18: Bake for 25 minutes or until the muffins are golden brown.