Sweet Potato Cornbread Muffins
User Reviews
4.9
Sweet Potato Cornbread Muffins
Description
These Sweet Potato Cornbread Muffins bring together yellow cornmeal and all-purpose flour with baking powder and a pinch of salt to provide structure and rise. Browning the butter adds a nutty depth before incorporating sugar, sweet potato puree, honey, milk, and eggs, creating a batter that balances moistness, sweetness, and warmth. Cinnamon and nutmeg contribute a gentle spice note complementing the sweet potato.
Baked in a greased muffin tin at 375°F for 15 to 18 minutes, the muffins develop a golden crust with a soft crumb interior. Their texture is tender but holds well, making them convenient for breakfast or snack occasions. The sweet potato provides moisture and adds nutritional value compared to standard cornbread.
Homemade sweet potato puree can be made by microwaving a pierced sweet potato until soft, then mashing it smooth. Leftover muffins reheat well in the microwave or oven, and liners can keep the muffin bottom lighter if preferred. Honey amount can be adjusted for desired sweetness.
Ingredients
- 1 cup cornmeal yellow
- 1 cup all-purpose flour
- 1 TBSP baking powder
- 1 tsp salt
- ½ tsp cinnamon
- 1/4-1/2 tsp nutmeg
- ½ cup butter unsalted
- ½ cup granulated sugar
- ½ cup sweet potato see notes for instructions, puree
- 2-4 TBSP honey
- ½ cup milk
- 2 egg large
Instructions
- Preheat oven to 375 degrees F and grease a 12-cup muffin tin with butter or oil if browned bottoms are preferred or use muffin liners to keep them lighter yellow.
- Combine cornmeal, flour, baking powder, salt, cinnamon, and nutmeg. Mix well and set aside.
- In a large pot over medium heat, brown your butter. Let your butter melt untouched, then once it starts to simmer with little brown flecks at the bottom, whisk constantly until butter is lightly golden and fragrant. (This will add extra flavor to our muffins!)
- Remove from heat and stir in sugar. Whisk until fully incorporated.
- Next whisk in sweet potato, milk, and honey and whisk well. By now the mixture should have cooled, but if still hot, allow to cool for a few more minutes before whisking in eggs.
- Once the eggs are incorporated into the batter, add your cornmeal-flour mixture and whisk until few lumps remain.
- Bake for 15-18 minutes, until muffins are golden and cooked through.
- Insert a toothpick in the center to test for doneness. If it comes out clean the muffins are ready! Cool in the pan for 5 minutes, then place on a wire cooling rack to finish cooling. Treat your self with a hot from the oven muffin spread with butter, honey, or all on it's own!
Notes
- Use fresh cooked sweet potato puree made by microwaving the whole pierced sweet potato and mashing it smooth for best texture and flavor.
- Reheat muffins in the microwave for 30 seconds each, or wrapped in foil and warmed at 350°F for 10-15 minutes in the oven.
- Grease muffin tins or use liners to control muffin bottom color; greased pans produce a browned crust while liners keep bottoms lighter.
- Adjust honey between 1/4 to 1/2 cup according to preferred sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 48mg | 16% |
| Sodium | 216mg | 9% |
| Potassium | 235mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 2537IU | 51% |
| Vitamin C | 2mg | 2% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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