Coffee Cake Muffins

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 cup butter, softened
3/4 cup buttermilk
1/2 teaspoon vanilla extract
1 large egg

Topping:
1/3 cup brown sugar, packed
1/3 cup chopped pecans
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon melted butter

Heat oven to 375*F (190*C). Grease and flour a 12-cup muffin tin or line with paper liners.
In a mixing bowl, combine flour, baking powder and salt. Set aside.
In a large mixing bowl, combine sugar and butter until creamy. Add buttermilk, vanilla and egg and beat until blended. Add flour mixture, stirring only until moistened.
In a small bowl combine ingredients for the topping until crumbly.
Fill muffin cups with half of the batter; sprinkle on half of the topping. Repeat with remaining batter and topping. Bake for 18 to 20 minutes or until muffins test done. Cool in pan on wire rack.
Makes 1 dozen muffins.