4.9 from 66 votes
Sweet Potato Cornbread Muffins
These tasty Sweet Potato Cornbread Muffins are perfect for dunking in your favorite soup or chili!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 12 muffins
Calories: 226 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 TBSP baking powder
- 1 tsp salt
- ½ tsp cinnamon
- 1/4-1/2 tsp nutmeg
- ½ cup unsalted butter
- ½ cup granulated sugar
- ½ cup sweet potato puree (see notes for instructions)
- 2-4 TBSP honey
- ½ cup milk
- 2 large eggs
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!
Cup of Yum
Notes
- While canned pureed sweet potato is available, I like to snag a medium sweet potato and cook it up fresh!
- Instead of peeling and dicing, I simply pierced my potato a few times with a fork and microwaved it for approx. 9 minutes until hot and fluffy. Then I sliced it in half, scooped out the sweet potato, and used a hand mixer to gently whip it for about 30-60 seconds to help it mix smoothly into the muffins.
- After measuring out my cup of sweet potato I had a little bit leftover. I enjoyed it as a snack while I baked!
- Reheating leftover muffins? For microwave oven, cook on high for 30 seconds per muffin. For oven, heat to 350°F, wrap muffins in foil, and bake approx. 10-15 minutes.
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
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
(7%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
2537IU
(51%)
Vitamin C
2mg
(2%)
Calcium
69mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
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.