If you’re a fan of homemade muffins but you’re also love that delicious coconut pecan frosting that comes in a canister, this is the perfect recipe for you. This is a from-scratch muffin recipe that added frosting directly to the mix.

Baking with Coconut Pecan Frosting
If you’re followed me for any length of time you know I’m crazy about baking with frosting in the mix. I used coconut pecan frosting in several of my prior cake recipes, including my German Chocolate Pound Cake, Simple Coconut Pecan Pound Cake, my Easy Carrot Bundt Cake, my Easy Butter Pecan Pound Cake.
I’ve used it in my quick bread recipes, like my Quick and Easy Butter Pecan Loaf.
And of course I love using it in bars, like my Easy Coconut Pecan Bars and my Brown Butter Pecan Bars.
Whew! Looks like I've used a lot of coconut pecan frosting over the years!
Coconut Pecan Muffins Ingredients

You will find a full printable recipe card at the bottom of this post but here's a quick peek at what you'll need:
- 2 cups all-purpose flour
- ¾ cup light brown sugar (packed)
- 2 teaspoons baking powder
- 2 large eggs
- ½ cup whole milk
- 1 canister coconut pecan frosting
- ½ cup melted butter, salted
- ½ cup chopped pecans
- ½ cup coconut flakes
How to Make Coconut Pecan Muffins
Preheat oven to 350 degrees Fahrenheit.
Prep two muffins tin with Baker’s Joy or other baking spray. This recipe makes 16 muffins. Set aside.
Add baking powder to flour and set aside.
Remove all foil from frosting container and place canister in microwave for 20 - 30 second to soften up.
Place melted butter and softened frosting in a medium bowl and mix by hand. (No mixer necessary!)

Add brown sugar and stir well.

Add both eggs and mix until combined.

Add half of the flour mixture and half of the milk to the mix. Stir well.

Add the rest of the flour mixture and the rest of the mix. Stir until combined. Don’t over mix.

Stir in the coconut and chopped pecans. Mix well.

Using an ice cream scoop, fill the 16 muffin slots about ⅔ full. Note: Be careful not to overfill the tins with batter, as this will cause overflow. The caramel in the frosting is gooey and will spill over if you’re not careful, and not in a pretty way. (Ask me how I know.)

Place in preheated oven and bake for 22-23 minutes or until they are golden brown and spring back to the touch.
Remove and place on wire rack to cool.

After they have cooled, serve and enjoy!

Store at room temperature in an airtight container up to three days.
You can refrigerate or even freeze these muffins.
What to Expect from these Muffins

Light, fluffy, and loaded with texture. . .these muffins are pure perfection! I'm a huge fan of coconut and pecans and this delightful treat really offers the best of both worlds. You're going to love to serve them--for breakfast, afternoon snack, or dessert!
That’s it for this post, friends!
I hope you enjoyed this delicious recipe.
If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!


About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.

Coconut Pecan Muffins
If you’re a fan of homemade muffins but you’re also love that delicious coconut pecan frosting that comes in a canister, this is the perfect recipe for you. This is a from-scratch muffin recipe that added frosting directly to the mix.
Ingredients
- * 2 cups all-purpose flour
- * ¾ cup light brown sugar (packed)
- * 2 teaspoons baking powder
- * 2 large eggs
- * ½ cup whole milk
- * 1 canister coconut pecan frosting
- * ½ cup melted butter, salted
- * ½ cup chopped pecans
- * ½ cup coconut flakes
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Prep two muffins tin with Baker’s Joy or other baking spray. This recipe makes 16 muffins. Set aside.
- Add baking powder to flour and set aside.
- Remove all foil from frosting container and place canister in microwave for 20 - 30 second to soften up.
- Place melted butter and softened frosting in a medium bowl and mix by hand. (No mixer necessary!)
- Add brown sugar and stir well.
- Add both eggs and mix until combined.
- Add half of the flour mixture and half of the milk to the mix. Stir well.
- Add the rest of the flour mixture and the rest of the mix. Stir until combined. Don’t over mix.
- Stir in the coconut and chopped pecans. Mix well.
- Using an ice cream scoop, fill the 16 muffin slots about ⅔ full. Note: Be careful not to overfill the tins with batter, as this will cause overflow. The caramel in the frosting is gooey and will spill over if you’re not careful, and not in a pretty way. (Ask me how I know.)
- Place in preheated oven and bake for 22-23 minutes or until they are golden brown and spring back to the touch.
- Remove and place on wire rack to cool.
- After they have cooled, serve and enjoy!
- Store at room temperature in an airtight container up to three days.
- You can refrigerate or even freeze these muffins.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 300Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 52mgSodium: 198mgCarbohydrates: 36gFiber: 2gSugar: 18gProtein: 4g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.