Print Recipe

Coconut Pecan Chocolate Chip Muffins


  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup butter room temperature
  • 2 eggs room temperature
  • 1 cup milk room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped pecans
  • 1/2 cup flaked coconut


  • Adjust the oven rack to the center position and preheat the oven to 400°F. Line 18 muffin cups with paper liners.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt. Blend in the softened butter, eggs, milk, vanilla, and almond extract until the ingredients are just incorporated. Add the chocolate chips, pecans, and coconut, and fold in by hand
  • Divide the batter between the prepared muffin tins, filling each cup about 3/4 full (I like to use a cookie scoop to make this less messy). If desired, press a few chocolate chips and/or pecan pieces into the top of each muffin.
  • Bake for 18 to 22 minutes or until the muffins just test done with a toothpick, taking care not to overbake. Remove the muffins to a wire rack to cool completely.