Mix cornbread batter until just moist, not over-beaten.
Grease muffin tins. Add cornbread batter 1/3 full to muffin tin. Place layer of crumble topping then fill muffin tin until just below top of the cup. Put more pecan crumble topping on and gently press to ensure it is all holding together. Unbaked muffins will be flush with the top of the pan. Bake at 375 degrees for 20 minutes. Toothpick will come out clean. Release from pan and cool on wire rack. Serve with butter and honey if desired.