Funfetti Cookie Muffins

There’s nothing sweeter than seeing our community bring Ground Up flavors to life in their own kitchens — and this one might just take the cake. Dreamed up by longtime Ground Up customer Estelle, this recipe is a cross between a cookie and a muffin. Soft, chewy, lightly boozy, and packed with nostalgic strawberry cake flavor using our limited edition Strawberry Funfetti Cake Nut Butter, these little "kamuffs" are perfect for brunch, snacking, or dessert.

Funfetti Cookie Muffins

Makes 24 mini muffins or 12 regular sized muffins

Ingredients 

• 1 jar of Strawberry Funfetti Cake Nut Butter
• 1 Egg
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/3 cup cranberries, soaked overnight in brandy or water 30 minutes prior to using (if keeping alcohol-free)
•  1 cup granola
• 1/2 cup unsweetened shredded coconut 
• Optional: white chocolate or dark chocolate chips, for topping

Directions

1. The night before baking, place dried cranberries in a small jar or bowl and cover with brandy. Cover and let sit overnight at room temperature.
2. Preheat oven to 350°F. Line a mini-muffin tin with parchment liners and set aside.
3. In a large bowl, whisk together the nut butter, egg, baking powder, and vanilla until smooth.
4. Gently fold in the strained cranberries, granola, and unsweetened shredded coconut until just combined.
   
5. Using a spoon or small cookie scoop, portion batter onto baking sheets or into muffin cups. Top each with a few chunks of white or dark chocolate if desired.
6. Bake for approximately 12 minutes, or until the tops are lightly golden and a toothpick inserted into the muffins comes out clean.
7. Allow the cookie muffins to cool in the pan for 20-30 minutes before transferring to a cooling rack to cool completely. Enjoy!