Begin preheating the oven to 375°F (190°C) and with paper liners, line a 12 well muffin tin.
Make the topping:
Add the melted butter, brown sugar, salt, cinnamon, and honey to a large bowl and whisk until well combined. Add in the chopped pecans, stir, then spoon the mix into the muffin cups, dividing evenly between them. Set aside.
Make the muffins:
Clean out the bowl and add the butter, sugars, salt, egg, egg yolk, sour cream (or yogurt), and vanilla to it. Whisk that well until nicely mixed.
Add the dry ingredients next, the flour, baking powder, and baking soda, and stir with a spatula or large spoon until barely combined. Add the pecans and stir in gently.
With a large spoon, scoop the batter over the topping into the muffin cups, dividing the batter between the 12 cups. Gently spread the batter in each cup to make sure the topping is covered.
Bake for about 17 to 19 minutes or until the muffins are golden brown and firm like a muffin. Avoid over-baking to prevent tough muffins and bubbling over topping.
Cool the muffins in the tin for about 10 minutes. Carefully remove the muffins from the tin, flip upside down onto a plate or serving dish, peel away the paper muffin liner, and scoop out any remaining topping left behind if necessary. Be careful; things may still be quite hot.
Serve warm or cooled to room temperature. Store lightly covered.
Notes
Adapted with permission from Yvonne Ruperti’s One Bowl Baking.*