Pecan pie muffins go up a notch when combined with yummy semi-sweet chocolate chips and tasty sweetened coconut!
Happy February Guys! Oh how time flies! I can’t believe that we’re in month 2 of 2016 already! How’s your year going? I’m happy to say that I’ve been truly blessed with the success of this dear blog. More and more people are finding my little corner of the internet and enjoying some delicious food! To God be the Glory! I’m looking forward to His continued fulfilled promises in me for the remainder of this Great Year. What about you? Remember that your faith and your patience inherit the promises of God. Hebrews 6:12 (KJV).
Ok. So I got a request way back when to reinvent the ever popular pecan pie muffin. And with the exception of my Sugar Cookie White Hot Chocolate, I’ve noticed that I haven’t posted anything sweet since say the beginning of the December with my Maple Pecan Cinnamon Rolls? Oh boy! What is going on?!?!? I love sweets and I know you do too so let’s get back with the program. 🙂 You guys know how much I love German Chocolate as discussed in my German Chocolate Birthday Cake and German Chocolate Surprise Cupcakes posts last year, right?
Sooooo I decided to put the German Chocolate spin on the pecan pie muffin. Yep! These flavors work so brilliantly together as you’ll see if you try them. Chocolate, coconut and pecans! Pecans, coconut and chocolate..OH MY YUMMY! These are so hard to resist as noted by hubby, mom and dad. It took a whole lotta “Galatians 5:23 Self Control” to walk by these babies and not snag one every time:) They’re just that good!! I hope you’ll try them and share them with others. They will love you for it! Say Grace and enjoy!!
- 1 c. brown sugar
- ½ c. flour
- 2 c. pecans, chopped
- ¾ c. chocolate chips
- ½ c. coconut
- ⅔ c. butter, room temperature
- 2 eggs, room temperature
- 1 tsp. vanilla extract
- Preheat oven to 350 degrees. Spray baking spray into 12 cupcake liberally.
- In a medium bowl, mix brown sugar and flour. Combine well.
- Add pecans, chocolate chips and coconut until mixed.
- In a large bowl, cream butter for a couple minutes. Add brown sugar and mix well. Stir in vanilla.
- Add dry ingredients to wet ingredients and combine well.
- Fill each well with a scoop of the batter (about ⅔ full).
- Bake for 18-20 minutes. Allow to cool for about 10 minutes before removing from the wells. Run a knife around the rims to remove. Say Grace and enjoy immediately!
Adapted from The Girl Who Ate Everything