Topping:

1 1/2 C. sweetened shredded coconut

1/2 C. finely ground pecans or macadamia nuts

1/4 C. unsalted butter

2 T. brown sugar

Batter:

1/2 C. unsalted butter - softened

1/2 C. vegetable oil

1 C. light brown sugar

3/4 C. white sugar

4 eggs

1 t. vanilla

1 T. strong brewed coffee

1 C. banana - pureed

1/2 C. sour cream

3 3/4 C. all-purpose flour

3/4 t. baking soda

1/2 t. salt

4 t. baking powder

1 C. coarsely chopped white chocolate or miniature white chocolate chips

1/2 C. miniature semi-sweet chocolate chips or coarsely chopped semi-sweet
chocolate

1/2 C. chopped pecans or macadamia nuts

Preheat oven to 425°F. Line 16 muffin cups with muffin liners or spray generously with non-stick cooking spray.

For topping, combine all ingredients in a food processor and pulse to chop into a crumbly mixture. Set aside.

For batter, blend butter with oil and sugar. Add eggs, vanilla and coffee and blend until smooth. Stir in sour cream and banana puree. Stir in flour, salt, baking soda and baking powder, and mix until batter is smooth. Fold in chocolate and nuts.

Using a large ice cream scoop, deposit very generous lumps of batter in each cup. Load up with as much topping as you can.

Place in the upper third of the oven. Reduce heat to 400°F. Bake for 20 to 22 minutes until muffins are nicely browned and spring back when gently pressed.

16 to 18 large muffins.