Preheat oven to 400 degrees Fahrenheit.

Start by making your streusel. This is such an easy one to whip up. Place all ingredients in a small bowl and mix with a fork until it's crumb-like in appearance. Set aside.

(Side note: I happened to have the streusel topping on hand. I posted a recipe for my easy streusel topping last week and had a cup and a half in my freezer for just such an occasion as this!)

Now it's time to make the muffins.

Place paper liners in muffin tin. (This recipe will make a dozen muffins so you'll just need one cupcake tin.)

Melt butter in a medium bowl. Add sugars and mix well.

Add eggs and vanilla and mix until fully incorporated.

Add packets of instant oatmeal. Mix well.

In a separate bowl combine flour, salt, cinnamon, and baking powder.

Add half of the dry ingredients (flour mixture), along with half of the milk. Stir well.

Add the rest of the flour mixture, along with the rest of the milk. Fold together but don't over mix.

Fold in pecans.

Using an ice cream scoop, fill your muffin tins to the ¾ point. This recipe will make a dozen regular-sized muffins.

Now it's time to add the streusel topping. There's a little trick to this. Add a heaping spoonful of streusel topping to each mound of batter and then press down using your palm. You want the streusel to adhere to the muffin. Otherwise, as the muffins bake (and grow in size) the streusel will fall off. (Ask me how I know! I made this mistake on a batch of muffins I made several months ago.)

Place your muffin tin in the oven on the center rack and bake for 18 minutes or until golden brown. They should spring back to the touch.

Remove from the oven and place on a wire rack to cool.

Once cooled, enjoy!

You can store these at room temperature for 3-4 days. I put mine in freezer bags and froze them for later use. Frozen muffins are good up to two months. Allow to thaw naturally or defrost in the microwave.