Brown Butter Coconut Pecan Muffins Recipe

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Brown Butter Coconut Pecan Muffins are a quick and easy way to enjoy great flavours.  


– 10 tablespoons (141g) unsalted butter – 2 cups (240g) all-purpose flour – 1 teaspoon baking soda – 1/2 teaspoon baking powder – 1/2 teaspoon salt – 3/4 cup (150g) granulated sugar – 1/4 cup (50g) firmly packed light brown sugar – 2 large egg – 3/4 cup (170g) sour cream – 1 teaspoon vanilla extract – 1/2 cup (60g) chopped pecan – 1/2 cup (43g) sweetened shredded coconut – sanding sugar or turbinado sugar, optional

Place butter in a medium skillet or saucepan. Butter should melt and bubble over medium heat.  

Step 1 


Cook, stirring regularly, until brown specks develop at the bottom of the pan and the butter smells nutty. Let cool slightly.  

Step 2

Preheat oven to 400°F. Grease or line 18 regular muffin cups. Mix flour, baking soda, powder, and salt. Mix in sugar and brown sugar. Make a well in the mixture.  

Step 3

Beat eggs lightly in a small bowl. Stir in cooled butter, sour cream, and vanilla. Fill the flour well with egg mixture. Mix briefly.  

Step 4

Mix in chopped pecans and coconut. Fill each cup 3/4 full with 3 teaspoons of batter in the prepared pans. Using a 3-tablespoon scoop makes portioning easier.  

Step 5

A pinch of sanding or turbinado sugar on each muffin. Bake muffins 18–22 minutes until a pick inserted into the centre comes out clean.   

Step 6

Cool for 10 minutes in the pan before transferring to a wire rack to finish.  

Step 7

Also See

Also See

Chocolate Chip Muffin Cake Recipe