Place rack in the center of oven and preheat to 375 degrees. Line a 12-cup muffin tin with paper cups or spray with nonstick baking spray.
Make filling- mix filling ingredients in a small bowl with a spoon or your fingers until well combined; set aside.
Make streusel topping- In a separate bowl, stir together brown sugar, flour, cinnamon, and cocoa. Cut in butter with a pastry blender or your fingertips until mixture resembles coarse crumbs; store in refrigerator while making batter.
Make batter- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until well combined. In a separate bowl, whisk together sour cream, butter, milk, eggs, sugar, and vanilla. Pour egg mixture into flour mixture and stir with a wooden spoon until well combined, making sure to scrape all the flour off the bottom of the bowl when stirring.
Using a spoon or small cookie scoop, fill each muffin cup about 1/4 of the way with batter (about a tablespoon of batter). Add a rounded tablespoon of pecan filling to each muffin cup, then top with remaining batter (about 2 tablespoons batter per cup). Top batter with about a tablespoon of streusel topping per cup.
Bake muffins in the center of a preheated 375 degree oven for 21-23 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Originally Submitted
4/11/2012
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