In a large bowl, combine both packets of muffin mix with one cup of milk. Stir until combined. Batter will be a bit lumpy - that's okay.
Pour about a tablespoon of batter into the bottoms of each muffin tin.
Just enough to cover the bottom of each muffin round.
Then take your coconut pecan frosting and dollop about a half a tablespoon onto the top of the chocolate chip muffin batter.
Then cover with about another tablespoon of batter.
Just make sure your muffin tins are not more than ¾ of the way full or it will bubble over while baking.
Bake for about 14-16 minutes.
Until muffins spring back to the touch.
Allow to cool.
Then top with another dollop of coconut pecan frosting.
And add a couple of chocolate chips to the top (optional).
Then, to make them pretty, you can even pop them into pretty muffin liners!
What I love about this recipe is if you just want a small portion, you can just bake up one packet of the mix to make 6 muffins. Store the tub of coconut pecan frosting in the fridge and you will have it ready to make up 6 more the following week if you wish!