Chocolate Chip Pecan Pie Muffins

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.

Revised 05/01