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Sweet Potato Cornbread Muffins
4.9 from 66 votes

Sweet Potato Cornbread Muffins

Sweet Potato Cornbread Muffins combine cornmeal and flour with browned butter, sweet potato puree, honey, and warm spices like cinnamon and nutmeg. The muffins are moist and tender thanks to the sweet potato, with a subtle sweetness and aromatic spice. Baking at 375°F yields golden muffins with a comforting texture ideal for snacking or alongside meals.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 12 muffins
Calories: 226 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Combine cornmeal, flour, baking powder, salt, cinnamon, and nutmeg. Mix well and set aside.
  3. 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!)
  4. Remove from heat and stir in sugar. Whisk until fully incorporated.
  5. 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. 
  6. Once the eggs are incorporated into the batter, add your cornmeal-flour mixture and whisk until few lumps remain.
  7. Bake for 15-18 minutes, until muffins are golden and cooked through.
  8. 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

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%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 226

% 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.