TOPPING:

2 tbsp. sugar
2 tbsp. finely chopped walnuts
1/4 tsp. ground cinnamon

BATTER:

2 c. all purpose flour
1 1/4 c. sugar
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 c. chopped dried pitted prunes
1/2 c. chopped walnuts (about 2 oz.)
1 lg. egg
1 lg. egg yolk
1 c. sour cream
6 tbsp. (3/4 stick) unsalted butter, melted
2 tbsp. milk
1 tsp. vanilla extract

TOPPING: Mix all ingredients together in small bowl; set aside.

BATTER: Preheat oven to 400 degrees. Butter 12 (1/2 cup) muffin cups or line with paper liners. Sift first 5 ingredients into large bowl. Add prunes and walnuts. Stir to combine. Whisk egg and yolk together in medium bowl. Add sour cream, butter, milk and vanilla. Stir until smooth. Make well in center of flour mixture. Add egg mixture and stir until just combined. Divide batter among prepared cups. Sprinkle each with topping. Bake until tester inserted into centers comes out clean, about 25 minutes. Makes 12.