Coconut Cornbread Muffins with Sweet & Spicy Butter
Mixed Up Nut Butter always finds unique ways to pair nut butter and jam. They’ve taken this classic pairing way out of the box for the most amazing corn muffins we’ve ever tasted! These cornbread muffins start with the very best organic cornmeal from Nitty Gritty - Mixed Up Nut Butter’s Coconut Flurry gives these corn muffins an incredible flavor and texture - finish the muffin with a generous slather of spicy Fresno & Thai jammy butter - then try not to eat too many in one sitting!
Serving Size: 1 dozen muffins
1 cup Nitty Gritty organic yellow cornmeal
1 cup all-purpose flour (we use King Arthur)
1⁄2 cup unsweetened coconut flakes
1⁄2 cup sugar
1 tablespoon baking powder
1⁄2 teaspoon salt
2/3 cup Mixed Up Nut Butter’s ‘Coconut Flurry’ (Coconut, Cashew, Pecan Nut Butter)
2 eggs, room temperature
2/3 cup whole milk, room temperature
1⁄4 cup butter, softened
1 tablespoon Blake Hill’s Fresno & Thai Spicy Chili Jam
Preheat oven to 400F.
In a large bowl, whisk together dry ingredients - cornmeal, flour, coconut flakes, sugar, baking powder and salt.
In a medium bowl, whisk together wet ingredients - nut butter, eggs and milk.
Prep nut butter - using a chopstick or knife stir nut butter to mix in separated oils.
Pour wet ingredients into dry ingredients. Mix with a spoon or spatula until combined.
Evenly divide batter among 12 muffin tins that have been oiled or lined with cupcake liners.
Bake for 15-20 minutes, or until a toothpick inserted comes out clean.
While muffins are baking, combine butter, a pinch of salt and jam in a small bowl. Mash with a fork until thoroughly combined.
When baking is done, let muffins cool for 5 minutes. Break open muffin, spread on a layer of sweet n’ spicy butter, and Enjoy!