1 1/3 c. sifted all purpose flour
1 tsp. double acting baking powder
1/2 tsp. baking soda
1/8 tsp. salt
Generous pinch of nutmeg, preferably freshly grated
2 oz. unsalted butter (1/2 stick)
2/3 c. granulated sugar
2 eggs, large
3/4 c. sour cream
5 1/2 oz. (1 1/3 c.) toasted pecans broken into lg. pieces, plus 12 lg. toasted pecan halves

Adjust an oven rack to the middle of the oven and preheat the oven to 450 degrees. Either butter 12 2 3/4-inch muffin forms or line them with cupcake paper liners.

There will be a difference in the muffins if you butter the forms or line them. The muffins in lined forms come out higher, but they have pale sides and bottoms when the paper are removed. If you butter the forms, the muffins will not rise quite so high but they will have browned sides and bottoms. Frankly, I can't decide which is better, they taste equally good.