Sift the flour, cocoa, baking soda, baking powder, and salt.
Cream the butter and sugar on medium speed of an electric mixer.
Add the eggs and vanilla and beat until light and fluffy.
Stir in the sour cream.
Add the flour mixture and the chocolate chips and mix quickly – just until all the ingredients are moistened.
Spoon the batter into muffin cups.
Bake for 20 to 25 minutes, or until done.
Glaze
Melt the butter in a small saucepan until it turns golden brown – don’t let it get to dark.
Pour the melted butter into a bowl – try not to get the dark brown bits.
Mix in the confectioner’s sugar and vanilla.
Stir until smooth and a good spreading consistency – add a little cream if you need to.
Spoon over the top of the hot muffins and then sprinkle with the toasted pecans.
Notes
You can add the pecans with the chocolate chips if you want them in the muffin instead of on it. To toast pecans: chop and place in a single layer on a baking sheet and bake at 350F for 5 minutes or so, stirring often. Be careful to keep an eye on them - they go from toasted to burnt in seconds.