To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and cane sugar and mix on low until combined and there are no chunks. Add the eggs, cream, and sour cream and mix until combined.

In a separate bowl, add the flour, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the flour mixture and mix until a smooth batter forms, scraping down the sides of the bowl as needed.

To make the swirl: In a small bowl, add the dark brown sugar and cinnamon and mix together.

Fill the muffin tins half the way full with batter, then sprinkle some of the swirl mixture in, then top with more batter so they are about three-quarters full. Use the remaining swirl mixture to add on top.

To make the topping: In large bowl, add the melted butter, flour, light brown sugar, cane sugar, and chopped pecans and mix together until a paste forms.

Using your hands, crumble the topping onto the tops of the muffins.

Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the tins.

To make the glaze: In a small bowl, add the powdered sugar and water and whisk together until you have a smooth glaze. Drizzle over the tops of the muffins.

Store in an airtight container for up to 3 days.