These sweet potato cornbread muffins are moist, fluffy, and oh-so-delicious! With a touch of sweetness from the sweet potatoes and a bit of crunch from the cornmeal, they are a cozy treat.
Perfect for breakfast or a snack, I love how easy they are to whip up. Plus, they make the kitchen smell amazing! Who can resist a warm muffin fresh out of the oven? 😋
Key Ingredients & Substitutions
Sweet Potatoes: Cooked and mashed sweet potatoes add moisture and natural sweetness. If you don’t have sweet potatoes, try using pumpkin puree or butternut squash as alternatives—they’ll give a similar texture and flavor.
Cornmeal: Yellow cornmeal provides a lovely texture and slight crunch. If you’re looking for a gluten-free option, you can use a gluten-free cornmeal blend or even polenta!
All-Purpose Flour: This gives structure to the muffins. For a healthier option, you can substitute half the flour with whole wheat flour. It may change the texture slightly, but it’s a great way to add fiber.
Sugar: Granulated sugar sweetens the muffins. You can replace it with brown sugar for a deeper flavor, or use honey or maple syrup for a natural sweetener—just adjust the liquid in your mix accordingly.
Milk: Regular milk works well, but a plant-based milk such as almond or oat can also be used if you’re dairy-free! Just ensure it’s unsweetened to control the muffin’s sweetness.
What’s the Best Way to Cook and Mash Sweet Potatoes?
Cooking sweet potatoes properly is crucial for the best muffins. You can boil, bake, or steam them. Here’s a simple way:
- To boil, peel and chop the sweet potato into cubes. Cook in boiling water for 15-20 minutes until fork-tender. Drain and mash!
- To bake, wrap a whole sweet potato in foil and bake at 400°F (200°C) for about 45-60 minutes until soft inside. Let it cool, then scoop out the flesh and mash.
- Always let mashed sweet potatoes cool completely before adding to the batter to avoid cooking the eggs when mixed.
Whichever method you choose, ensure they’re well-mashed to create a smooth batter without lumps. Enjoy the deliciousness!
Sweet Potato Cornbread Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated 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 (or buttermilk for extra flavor)
- 1/4 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract (optional)
How Much Time Will You Need?
You’ll need about 10 minutes for prep time and around 20 minutes for baking. Allow about 5 minutes for cooling in the muffin tin afterwards. So, in total, expect to spend about 35 minutes before you can enjoy these delicious muffins!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). This step is important to get your muffins baking evenly. While the oven heats up, grease a 12-cup muffin tin or line it with paper liners to make clean-up easier!
2. Mix Dry Ingredients:
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, and nutmeg. Use a whisk to blend everything together nicely—this will help make sure all the ingredients are evenly distributed!
3. Whisk Wet Ingredients:
In another bowl, mash the cooked sweet potatoes until smooth. Then, add in the milk, vegetable oil (or melted butter), eggs, and vanilla extract. Whisk these together until everything is well combined. Make sure the sweet potatoes are smooth to avoid lumps in your muffins!
4. Combine Ingredients:
Pour the wet mixture into the bowl with your dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are totally fine and will help keep the muffins fluffy.
5. Fill the Muffin Tin:
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full. This helps them rise without overflowing while baking.
6. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean. If it comes out with wet batter, give them a few more minutes!
7. Cool and Serve:
Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Serve warm with some butter melted inside or enjoy them at room temperature. They’re irresistibly tasty!
These sweet potato cornbread muffins are moist with a lovely hint of sweet potato flavor, a tender crumb, and a golden crust. Perfect for breakfast, brunch, or a comforting snack!
Can I Use Canned Sweet Potatoes Instead of Fresh Ones?
Yes, you can use canned sweet potatoes! Just make sure to drain them well and mash them thoroughly before adding them to the batter. This makes it easier to achieve a smooth texture in your muffins.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate them for up to a week. To keep them fresh, you can also freeze muffins for up to 3 months—just thaw them at room temperature or warm them in the microwave when you’re ready to enjoy!
Can I Make These Muffins Vegan?
Absolutely! To make the muffins vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg), and use non-dairy milk such as almond or oat milk, along with a vegan butter substitute.
What Can I Substitute for All-Purpose Flour?
If you’re looking for a gluten-free option, you can substitute the all-purpose flour with a gluten-free flour blend. If you prefer a healthier choice, you can use whole wheat flour, but keep in mind that this may result in a denser muffin.
