Chocolate Chip-Pecan Coffee Cakes

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Chocolate Chip-Pecan Coffee Cakes
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  • Prep 15 min
  • Total 40 min
  • Servings 6
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We used jumbo muffin cups to create single-serving coffee cakes made with chocolate chips and pecans.
By Brooke Lark
Created Feb 7, 2012


Coffee Cake


  • 1/3 cup Original Bisquick™ mix
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cold butter
  • 1/4 cup chopped pecans
  • 2 tablespoons dark chocolate chips


  • 1
    Heat oven to 400°F. Spray 6 jumbo muffin cups with baking spray with flour.
  • 2
    In medium bowl, stir together 2 cups Bisquick mix, the milk, egg and granulated sugar until well blended. Stir in 1 cup chocolate chips and 1/2 cup pecans. Divide batter evenly among muffin cups.
  • 3
    In small bowl, stir together 1/3 cup Bisquick mix, the brown sugar, cinnamon and butter with fork until crumbly. Stir in 1/4 cup pecans and 2 tablespoons chocolate chips. Sprinkle topping over batter in cups.
  • 4
    Bake 16 to 20 minutes or just until tops spring back when lightly touched. Cool 5 minutes. Remove from pan to cooling rack. Serve warm or cool.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can make this coffee cake in a greased 8-inch square pan instead. Bake 25 minutes or until toothpick inserted in center comes out clean. Cut into 9 squares to serve.
  • tip 2
    Swap walnuts for pecans for a subtle flavor twist.
  • tip 3
    For a double-chocolate, slightly sweeter coffee cake, replace half of the dark chocolate chips in both the batter and topping with milk chocolate chips.


Nutrition Facts are not available for this recipe
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