These sweet potato cornbread muffins are soft, tasty, and full of flavor! With the sweet touch of potatoes and a nice golden crust, they’re perfect for breakfast or a snack.
I love how easy they are to whip up. Just mix everything, scoop, and bake. Plus, they make your kitchen smell amazing! Who doesn’t love a sweet treat that’s simple to make? 😊
Key Ingredients & Substitutions
Sweet Potato: Mashed sweet potato is key for moisture and a hint of sweetness. You can substitute with canned pumpkin for a similar texture and flavor, or use butternut squash if you prefer.
Cornmeal: This ingredient provides that classic cornbread texture. If you need a gluten-free version, opt for a gluten-free cornmeal or corn flour instead.
All-Purpose Flour: While this adds structure, you can also use whole wheat flour for extra fiber. Just note it will give a slightly denser texture to the muffins.
Butter: Unsalted butter is great, but if you want a dairy-free option, use coconut oil or a plant-based butter. Just make sure they are melted like the recipe calls for!
How Do I Ensure My Muffins Are Tender and Fluffy?
A common challenge is achieving that perfect texture. Here are steps to help you get those tender muffins:
- Don’t overmix the batter when combining wet and dry ingredients. Stir just until combined to keep them light.
- Use room temperature ingredients like eggs and milk. This helps them blend better with the other ingredients.
- Don’t let the muffins sit in the pan for too long after baking. Transfer them to a wire rack quickly to prevent sogginess.
Following these tips will help you create delightful and fluffy sweet potato cornbread muffins every time! Enjoy!
Sweet Potato Cornbread Muffins
Ingredients You’ll Need:
Base Ingredients:
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1 cup 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, adds warmth)
- 1/2 cup milk
- 1/4 cup unsalted butter, melted (plus extra for brushing or greasing)
- 2 large eggs
- 1 teaspoon vanilla extract
- Butter pats for topping (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare, and then you’ll need 18-22 minutes for baking. Altogether, you can have delicious muffins ready in less than 45 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin lightly with butter or line it with paper liners to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together your cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon (if you’re using it). This ensures everything is evenly distributed before adding the wet ingredients.
3. Combine Wet Ingredients:
Now, in another bowl, combine the mashed sweet potato, milk, melted butter, eggs, and vanilla extract. Mix well until everything is nicely blended together.
4. Combine and Mix:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; you want a tender muffin texture!
5. Fill and Top:
Using a spoon or an ice cream scoop, fill each muffin cup about 3/4 full with the batter. If you like, you can place a small pat of butter on top of each muffin for an extra buttery richness while baking.
6. Bake Time:
Pop them into your preheated oven and bake for 18-22 minutes. They’ll be done when a toothpick inserted into the center comes out clean and the tops are golden brown.
7. Cool Down:
Once baked, let the muffins cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely.
8. Enjoy:
Serve these delightful muffins warm or at room temperature. They’re perfect with a little butter or honey spread on top. Enjoy your moist, warm sweet potato cornbread muffins!
Can I Use Canned Sweet Potato for This Recipe?
Yes, canned sweet potato can be a great time-saver! Just make sure to drain any excess liquid and mash it well to ensure it’s smooth before adding it to the mixture.
Can I Make These Muffins Vegan?
Absolutely! To make vegan sweet potato cornbread muffins, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg, let sit for 5 minutes) and use plant-based milk and butter alternatives.
How Should I Store Leftovers?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, you can freeze them for up to 3 months. Just thaw in the fridge overnight before enjoying!
Can I Add Mix-Ins Like Nuts or Cheese?
Definitely! Chopped nuts, corn, or even shredded cheese can be delicious additions. Just fold them into the batter gently, being careful not to overmix. Adjust the quantity according to your preference!