Carrot Cake Muffins

For the streusel: Stir together flour, sugar, pecans, cinnamon, and salt in a medium bowl. Add the butter, and pinch and smear mixture between your fingers until butter is evenly incorporated and mixture clumps together. Cover and chill until ready to use.
2
For the muffins: Preheat the oven to 375°. Line a 12-cup muffin tray with paper liners. Set aside.
3
Whisk together the flour mixture, cinnamon, baking powder, baking soda, and salt in a medium bowl. Whisk together the eggs, sugar, oil, and vanilla in a large bowl until smooth and well combined, about 1 minute. Add the flour in two batches, whisking in between each addition, until smooth and just combined. Stir in the carrots.