Preheat the oven to 400 degrees F (200 degrees C). Either spray a 12 well muffin pan with cooking spray or line each well with paper liners.
Whisk the All-Purpose Flour (1 3/4 cup), Granulated Sugar (3/4 cup), Baking Powder (1 tablespoon), Ground Cardamom (1 tablespoon), Ground Cinnamon (1/2 teaspoon), Salt (1/4 teaspoon), and Ground Nutmeg (1/4 teaspoon) together in a large mixing bowl to aerate them.
In another bowl, whisk the Butter (1/2 cup), Milk (1 cup), Canola Oil (1 tablespoon), Rose Water (1 1/2 teaspoon), and Egg (2) together until smooth. Pour the wet ingredients into the dry ingredients and whisk it all together just until a batter forms. Switch to a spatula and fold in the Hazelnuts (1/4 cup) and Unsweetened Shredded Coconut (1/4 cup).
Use a heaping 1/4 cup to evenly distribute the batter among the 12 wells in the prepared muffin pan. Get the pan into the oven for them to bake for about 15 minutes. A toothpick inserted in the center should come out cleanly. Take them out and let them cool in the pan for a few minutes.
Remove them from the pan and let them cool more on a cooling rack. Then serve immediately! These will also keep in an airtight container for a day or two!