Side Dishes

January 17, 2022

Coconut Cornbread Muffins

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Coconut Cornbread Muffins are a twist on classic cornbread, making them a fun addition to serve alongside a variety of winter soups!

All those soup recipes I shared last week need something to go on the side, right? How about some cornbread muffins? These Coconut Cornbread Muffins add variety to traditional cornbread with the use of coconut milk and coconut oil, and then shredded coconut on top, which becomes toasted and golden. Serve them warm with a little butter and honey!

I think these Coconut Cornbread Muffins pair really well with soups that have a sweet element. I recommend serving them with my Red Curry Red Lentil Butternut Soup, Carrot Parsnip Ginger Lime Soup, Bright Butternut Squash Soup, or Lemon Curry Chickpea Soup. The coconut flavor complements any of these soups beautifully! 

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Ingredients assembled for Coconut Cornbread Muffins
Assemble your ingredients.

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Stages of mixing the ingredients to make the cornbread muffin batter
Combine dry ingredients and wet ingredients separately. Then, add the wet ingredients to the dry ingredients and stir to combine. Scoop the muffin batter into a prepared muffin tin.

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Stages of the muffins in the tin, from batter to topped with shredded coconut to baked
Top each muffin with shredded coconut, then bake until golden.

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A Coconut Cornbread Muffin, cut in half and spread with butter and honey
Serve muffins warm, spread with butter and honey. Enjoy with your next "soup-er Sunday!"

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Coconut Cornbread Muffins

Coconut Cornbread Muffins are a twist on classic cornbread, making them a fun addition to serve alongside a variety of winter soups!

Author:

Kira Freed - The Joyful Plateful

Prep:

10

min

cook:

17

min

total:

27

min

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Ingredients

1 cup cornmeal

3/4 cup all-purpose flour

1/4 cup granulated sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

3/4 cup coconut milk, beverage-style

3/4 cup plain Greek yogurt

1/3 cup coconut oil, melted

2 large eggs

3/4 cup unsweetened shredded coconut

Instructions

  1. Preheat oven to 400 degrees F. Lightly grease or line a 12-cup muffin pan, and set aside. 
  2. In a large mixing bowl, combine dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir to combine. 
  3. In a medium bow, whisk together wet ingredients until well combined: coconut milk, Greek yogurt, coconut oil, and eggs. 
  4. Pour wet ingredients into dry ingredients, and stir until combined. 
  5. Scoop or spoon batter into each well of the prepared muffin pan, filling each one about two-thirds full. 
  6. Sprinkle each muffin with a pinch of shredded coconut.
  7. Bake muffins at 400 degrees for 15-17 minutes. Coconut should be golden brown and toasted when done. Remove from the pan from the oven and let the muffins cool in the pan for 10-15 minutes, then transfer to a wire rack. 
  8. Serve warm with butter and honey, or cool completely and store in an airtight container for up to 3 days. 

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Hi there, I’m Kira!

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