These Sweet Potato Cornbread Muffins are fluffy and flavorful, combining sweet potatoes and corn for a delicious treat. They’re perfect for breakfast or a snack!
I love how these muffins are not just tasty but also give a nutritious twist to classic cornbread. Grab one, slather some butter, and enjoy a bite of happiness! 😊
Key Ingredients & Substitutions
Sweet Potato: Make sure to use a medium sweet potato, baked or steamed, for a smooth mash. If sweet potatoes are unavailable, you can use pumpkin or butternut squash as a substitute.
Cornmeal: Yellow cornmeal gives a great texture and taste. If you’re looking for a gluten-free option, you might try masa harina or a gluten-free cornmeal blend.
Milk: Whole or buttermilk delivers richness. For a dairy-free option, almond milk or oat milk works well without altering the taste too much.
Sugar: This recipe uses regular sugar, but you can use brown sugar for added flavor. If you prefer sugar-free, a natural sweetener like stevia can be used instead.
How Do I Get That Perfectly Moist Muffin?
The key to moist muffins lies in how you mix and bake them. Here are simple steps to ensure it turns out well:
- Mix dry and wet ingredients separately to avoid overmixing. Combine them just until you see no dry flour.
- Fill the muffin cups about 3/4 full, not too much, as they need space to rise.
- Keep an eye on the baking time; take them out as soon as a toothpick comes out clean. Overbaking can dry them out!
- Let them cool slightly in the pan before transferring to a wire rack. This keeps them tender.
These tips will help you make sweet and tender muffins. Enjoy!
Sweet Potato Cornbread Muffins
Ingredients You’ll Need:
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional for warmth)
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup milk (whole or buttermilk)
- 2 large eggs
- 1/4 cup vegetable oil or melted butter
- 1/4 cup honey or maple syrup (optional for sweetness)
- Butter for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 18-22 minutes of baking time. After baking, let the muffins cool for a few minutes. Overall, you’re looking at about 40 minutes to enjoy these delightful muffins!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). Prepare your muffin tin by greasing it or lining it with paper liners to prevent sticking.
2. Cook the Sweet Potato:
If you haven’t done so already, cook the sweet potato until tender by baking, steaming, or microwaving. Once it’s cooked, peel off the skin and mash it smoothly. Measure out 1 cup of the mashed sweet potato.
3. Mix the Dry Ingredients:
In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, and any optional spices like cinnamon and nutmeg. Whisk them together well to ensure they’re evenly mixed.
4. Combine the Wet Ingredients:
In another bowl, whisk together the milk, eggs, oil (or melted butter), and honey (if using) along with the mashed sweet potato until everything is smooth and fully blended.
5. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients, and gently stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
6. Fill the Muffin Cups:
Spoon the batter into the prepared muffin cups, filling each about 3/4 full. This allows the muffins room to rise without overflowing.
7. Bake the Muffins:
Put the muffin tin in the oven and bake for 18-22 minutes. You’ll know they’re done when they’re golden brown and a toothpick inserted in the center comes out clean.
8. Cool and Serve:
Once baked, take the muffins out of the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy them warm, perhaps with a little butter spread on top for extra flavor!
These Sweet Potato Cornbread Muffins are moist, fluffy, and have a wonderful sweet-savory balance. Enjoy every bite!
Can I Use Canned Sweet Potato Instead of Fresh?
Yes! Canned mashed sweet potatoes can save time. Just make sure to drain any excess liquid before measuring 1 cup for the recipe.
Can I Make These Muffins Vegan?
Absolutely! To make them vegan, substitute the milk with a non-dairy milk, use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) instead of eggs, and replace honey with maple syrup.
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap or in a freezer-safe bag for up to 3 months. Just thaw and reheat when you’re ready to enjoy!
Can I Add Mix-Ins to the Muffins?
Definitely! Feel free to add in mix-ins such as chocolate chips, chopped nuts, or dried fruit for extra flavor and texture. Just fold them into the batter just before spooning it into the muffin cups.
