Monday, March 4, 2013

Coconut Pecan Brownie Muffins #MuffinMonday

Rich, chocolately muffins with pecans, coconut, hazelnut spread and chocolate chips, these Coconut Pecan Brownie Muffins as gorgeous as they are delicious.

Once again this week, Anuradha, our illustrious Muffin Monday organizer has given us free reign, prescribing only one ingredient and no specific recipe.  In a lot of ways, I find this even more fun and I hope the trend continues.   Our ingredient for this week is coconut, which I love!  The first thought that popped into my head was the birthday cake I often asked for as a child, German Chocolate Cake, which has a pecan coconut frosting.  But since muffins aren’t really supposed to be cupcakes with frosting, I decided just to take those flavors and add them into the actual muffin.*  They went off to the office with my dear husband and, I am told, were gone in an absolute flash.  Which pleases me no end!

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 26g cocoa powder
1/3 cup or 75g sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
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.


  1. Ooh, I really like your muffin carrying case. It's the perfect size! Your colleagues must love you. :)

  2. Oh my! I have already pinned this one - that is such a beautiful picture! I need one of those fancy smancy ice cream scoops - I have a plastic one with no "cleaner-outer" piece so it always looks like I sneezed cake batter when I make cupcakes! Now wasn't that just a lovely picture in your head? Ha!

  3. So beautiful! Of course they were gone in a flash ..just look at them! You can see the love and care you put into these muffins. Gorgeous and tasty! You must your hubby's co-workers favourite wife! lol!

  4. My husband says it is amazing how many people "have a meeting" on Sunday mornings on his floor now. :)

  5. Mine was a gift from a friend, Kelli, and I use it ALL THE TIME. I am thinking of buying larger and smaller ones too. And I am trying not to think of your cake batter sneeze patterns. But it's a tough image to get rid of!

  6. Muffins are some of my favorite things to make because they are actually very easy, when done right. Two bowls, mix together and bake! Simon says his co-workers look forward to Sundays now and come looking for muffins. I'm not sure they ALL know from whence they came though because he gets there at 6:30 and puts the muffins out before anyone else arrives. A few do know because they've thanked me. :)

  7. oh what a perfect combo of ingredients and btw, lemongrass powder can be purchased at Asian markets especially if they carry Southeast Asian products - hope you can find it where you live!

  8. What a great idea, Stacy! Love that you've incorporated your childhood faves into a muffin =)

  9. Thanks, Mireille! I will have look next time I am at Dragonmart, which sells a lot of Asian dried products here in Dubai.

  10. Thanks, Kim! I was pleased by how they came out.

  11. Stacy, seriously, these muffins are bad a**! I love everything about them. Oh, how I want one. Pinned!


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