Line muffin with cupcake liners. This makes 18–24 coffee cake “muffins”.
Combine butter and sugar and cream until light and fluffy. Add eggs, one at a time. Beat well after each egg. Stir in vanilla.
In a separate bowl, combine flour, baking soda, baking powder, and salt.
To the butter/sugar mixture, alternate adding flour mixture and sour cream. Mix well each time.
In a separate bowl, combine brown sugar, cinnamon, and chopped pecans and mix well.
Spoon one rounded tablespoon of batter into each cupcake liner. Then add 1 rounded tablespoon of the brown-sugar/cinnamon/chopped pecans mixture. Add another rounded tablespoon of batter on top.
*Note about glaze: You can either mix 1/2 cup coarsely chopped pecans into glaze and then spoon over each muffin. Or omit chopped pecans from glaze and place a pecan half on top of each muffin and then drizzle with plain glaze.
These muffins freeze and thaw well. Can be easily reheated in microwave. Start with 15 seconds. Add more time if needed.
I had some leftover brown sugar, cinnamon, and pecan mixture so I sprinkled it over the tops of some of the muffin batter just prior to baking, then omitted the glaze once baked.