Yield: 18 - 3.5 oz. Muffins
12 - 4.5 oz. Muffins
Prep time: 20 Mins
Cook time: 25 Mins.
Total time: 45 Mins.
1 cup chopped and roasted pecans (roasting is optional)
1/2 cup toasted coconut
1 cup mini chocolate chips or regular chocolate chips
1 1/2 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp salt (add more if needed)
2 cups brown sugar
1 1/4 cups browned butter, melted and cooled (browning is optional)
3/4 cup milk (room temperature)
1 tbsp Pure Vanilla extract (I used Bourbon Vanilla extract)
2 large eggs, lightly beaten
12 - 18 pecan pieces for garnish
1.Preheat your oven to 350 degrees. Place cupcake paper liners into regular muffin pan. Use regular size or large size cupcake liners.
2.In a bowl stir together flour, brown sugar, salt, and baking powder. Stir in pecans and chocolate chips until well combined. Set aside.
3.In a separate bowl beat eggs until foamy, then add melted butter, vanilla and milk. Stir well.
4.Combine the egg mixture with the flour mixture; stir until moistened. (At this point, I chilled the mixture for 30 minutes before baking. This is optional.)
5.Using a medium ice cream scoop, spoon the batter into the muffin cups. At this point, top each muffin with a pecan half, or bake 15 minutes, then add pecan half to each muffin. (I added mine after 15 minutes of baking.)
6.Baking time is 20-25 minutes. Bake until a toothpick inserted into the middle comes out clean.
7.Let muffins cool then enjoy. You can always downsize this recipe to fit your needs.