|Headed for work, spreading joy for #MuffinMonday on Sunday, which is our Monday, so it works out perfectly.|
2 cups or 250g flour
1/3 cup or 35g cocoa powder
1/3 cup or 75g sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup or 165g chocolate hazelnut spread plus extra for decorating
1/4 cup or 60g butter, melted and cooled
3/4 cup or 180ml milk
1/2 cup or 120g sour cream
1 cup or 125g whole pecans (You will reserve 1/4 for decorating.)
1/2 cup or 50g sweetened flaked coconut plus extra for decorating
1/2 cup or 95g chocolate chips
Preheat your oven to 350°F or 180°C and prepare your muffin tins (one 12-cup and one 6-cup) by spraying with non-stick spray or lining with muffin papers.
Chop pecans and set aside 1/4 cup for decorating.
Combine your flour, cocoa powder, sugar, baking powder, and salt in a large mixing bowl.
In another smaller bowl, whisk together your egg, chocolate hazelnut spread, milk, sour cream and butter.
Fold the wet ingredients into the dry ones and stop when it’s still quite dry looking.
Add in three-quarters of the pecans, the coconut flakes and the chocolate chips. Stir until just mixed.
Divide your batter between the 18 prepared muffin cups.
Bake for 20-25 minutes or until an inserted toothpick comes out clean.
Allow to cool for a few minutes in the pans and then remove to continue cooling on a wire rack.
Once cool, spread the muffins with a small amount of the chocolate hazelnut spread and decorate with the rest of the pecans and just a little of the coconut flakes.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop Anuradha a quick line to join her on this journey to make the world smile and beat glum Monday mornings week after week. Make sure to go and check out what my fellow bloggers have come up with this week!
Plus learn all you ever need to know about muffins, right here at Muffin 101.
*This recipe was adapted from the Chocolate Brownie Muffin recipe in The Australian Women's Weekly Madeleines, Muffins & More, which I received as a Christmas gift from my beautiful, generous daughters.