1 Hour 55 Minutes24 People
This recipes yields enough food for an average of 24 portions.
In a large bowl, beat the eggs with the sour cream until thoroughly combined. Stir in vanilla extract. In a medium-size saucepan, over medium heat, melt the butter and brown sugar. Cool slightly, and then beat this mixture into the egg mixture. Stir in oats. Combine flour, baking soda, baking powder, salt and cinnamon. Fold dry ingredients into the egg mixture and then, very gently, fold in the berries and chopped pecans. Chill the mixture for one hour.
Preheat the oven to 350 degrees.
Line two 12-cup muffin tins with paper liners. Fill the muffin cups ⅔ full. In a small bowl, combine topping ingredients with a fork. Sprinkle over muffin batter. Bake the muffins for 15 to 20 minutes, or until the edges are medium brown and the tops are firm. Cool for five minutes; then remove the muffins and finish cooling them on a rack.