Add these Pecan Chocolate Chip Muffins to your fall baking soon. An easy to make muffins loaded with semi sweet chocolate chips and chopped pecans for a fantastic flavour.

Looking for a great new muffin recipe this fall? Why not take a look at these Pecan Chocolate Chip Muffins. You can never ever go wrong with a great muffin. And that’s just what I have for your today. Much like my Chocolate Chip Zucchini Muffins or the Double Chocolate Zucchini Muffins, these are a keeper.

What Are These Muffins Like

• Difficulty – These are really easy muffins to make and you don’t even need a mixer. You can put them together in about 10 minutes and baking time is about 15 – 20 minutes. Just make sure not to over bake them or they will turn out dry.
• Taste – A great chocolate flavour with lots of chocolate chips and chopped pecans.
• Serving – This recipe makes 14 medium muffins.

Ingredients

• Chocolate – I used a mix of semi sweet chocolate and chocolate sweet chocolate chips.
• Flour – All purpose flour.
• Rising agents – Baking powder and baking soda.
• Salt – Regular table salt.
• Sugar – Packed brown sugar.
• Butter– Unsalted butter at room temperature.
• Eggs – Large eggs at room temperature.
• Milk – Whole dairy milk.
• Vanilla – Vanilla extract.
• Nuts – I used chopped pecans in these muffins.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F and line or grease 14 muffin tins. Set aside.
2. Melt chocolate – In a stainless steel bowl set over a simmering pot of water, melt the semi sweet chocolate. Remove from heat and leave to cool.
3. Combine dry ingredients – In a medium bowl, combine the flour, baking powder, baking soda and salt.
4. Combine milk and vanilla – In a separate bowl, whisk the vanilla into the milk.
5. Mix wet ingredients – In a medium mixing bowl, mix on high speed the butter and the brown sugar until light and fluffy, about 3 minutes. Add in eggs one at a time until combined well. Mix in the chocolate.
6. Finish muffin batter – In three additions add the flour and milk. Starting and ending with the flour. Stir in chocolate chips and chopped pecans.
7. Bake muffins – Pour batter into prepared muffin pans. Bake for about 15- 20 minutes. Remove from oven and cool on a wire rack for about 5 minute and then remove from the tins. Muffins will keep up to 3-4 days in an airtight container.

Recipe Tips

• Use room temperature ingredients – Using room temperature ingredients you will get best results in baking muffins. Make sure to take the eggs and the butter out of the fridge before hand.
• Baking time – Baking time will vary for these muffins. Check them at about 15 minutes but they may take up to 20 minutes to bake. Muffins will be done when a toothpick inserted into the centre comes out with a few crumbs.
• Muffin size – These are medium sized muffins, not big bakery type muffins. The muffin pans I used were medium.

Substitutions

• Semi sweet chocolate chips – You can opt for milk or white chocolate chips for a different flavour. But don’t omit the chocolate chips as they add moistness to the muffins.
• Pecans – I added chopped pecans to the batter. Alternatively, you could add chopped walnuts or pistachios. Or you could leave them out all together.

Serving & Storage

I think these are great just as they are. Nothing else needed to make these chocolate muffins any better. They are a great weekend treat for breakfast, why not! You can add to to a brunch table, use them for afternoons snacks or even stock your freezer with them. However you choose to serve them, they are delish!

• Storage – You can store these at room temperature, in the fridge or the freezer
  • In a container on the counter, this is how I usually keep them and they will keep up to three days
  • Store in the refrigerator, you will get them to about five days in the fridge. But I recommend taking them out of the fridge and letting them come to room temperature before eating them.
  • Keep in the freezer, up to a month. Make sure it’s a freezer proof container. Allow to defrost on the counter.

Frequently Asked Questions

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US CustomaryMetric

Pecan Chocolate Chip Muffins

Add these Pecan Chocolate Chip Muffins to your fall baking soon. An easy to make muffins loaded with semi sweet chocolate chips and chopped pecans for a fantastic flavour.

Prep Time15 minutes mins

Cook Time18 minutes mins

Total Time33 minutes mins

Course: Brunch, Dessert

Cuisine: North American

Keyword: chocolate chips, fall baking, pecans

Servings: 14 muffins

Calories: 301kcal

Author: Julia Pinney

Ingredients

• 5 Oz semi sweet chocolate
• 1/2 cup semi sweet chocolate chips
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup brown sugar
• 1/2 cup butter unsalted and at room temperature
• 2 large eggs at room temperature
• 2/3 cup milk
• 1 teaspoon vanilla
• 3/4 cup pecans roughly chopped

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line or grease 14 muffin tins. Set aside.
• In a stainless steel bowl set over a simmering pot of water, melt the semi sweet chocolate. Remove from heat and leave to cool.
• In a medium bowl, combine the flour, baking powder, baking soda and salt.
• In a separate bowl, whisk the vanilla into the milk.
• In a medium mixing bowl, mix on high speed the butter and the brown sugar until light and fluffy, about 3 minutes. Add in eggs one at a time until combined well. Mix in the chocolate.
• In three additions add the flour and milk. Starting and ending with the flour. Stir in chocolate chips and chopped pecans.
• Pour batter into prepared muffin pans. Bake for about 15- 20 minutes. Remove from oven and cool on a wire rack for about 5 minute and then remove from the tins. Muffins will keep up to 3-4 days in an airtight container.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Pecan Chocolate Chip Muffins

Amount Per Serving (1 muffin)

Calories 301 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 9g56%

Trans Fat 0.3g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 46mg15%

Sodium 225mg10%

Potassium 176mg5%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 22g24%

Protein 4g8%

Vitamin A 271IU5%

Vitamin C 0.1mg0%

Calcium 65mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!