These Sweet Potato Cornbread Muffins are fluffy and sweet, making them a perfect treat for any meal. They blend the warmth of sweet potatoes with the lightness of cornbread.
They’re like little bites of happiness! I enjoy them warm with butter slathered on top—heavenly! Plus, they’re easy to whip up, which makes me smile even more.
Key Ingredients & Substitutions
Sweet Potatoes: The star of these muffins! Cook and mash them until smooth. If you’re short on time, canned sweet potato puree works too; just check for added sugar or spices.
Cornmeal: Yellow cornmeal gives muffins a wonderful texture. If you need a gluten-free option, use gluten-free cornmeal or a gluten-free flour blend instead.
Flour: All-purpose flour holds the muffins together, but you can replace it with whole wheat flour for added nutrition or almond flour for a nutty flavor, though results may vary slightly.
Milk: Regular milk is great, but buttermilk adds extra moisture and tenderness. If you’re dairy-free, use almond milk or oat milk as substitutes!
Oil or Butter: Vegetable oil keeps the muffins moist. If you prefer, melted coconut oil or melted butter can add nice flavor. You might reduce sweetness when using butter, depending on brand.
How Do I Get Perfectly Moist Muffins?
Getting that moist, fluffy texture is all about careful mixing and baking:
- Mix wet and dry ingredients separately before combining. This prevents overmixing and keeps your muffins light.
- Be gentle when folding the wet into the dry—just stir until no dry flour remains.
- Watch the baking time closely! Pull them out as soon as a toothpick comes out clean for best results.
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 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon (optional, for warmth and flavor)
- 1/2 cup milk (or buttermilk for extra tenderness)
- 1/4 cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prep and 20-25 minutes to bake. After a brief cooling period, you can enjoy your muffins! Set aside about 40-45 minutes in total for a tasty treat.
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Start by preheating your oven to 375°F (190°C). Take your 12-cup muffin tin and either spray it with non-stick spray or line it with paper liners to prevent sticking. This way, your muffins will pop out easily when done!
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, salt, baking soda, and ground cinnamon (if using). Whisk these ingredients together well so they’re fully blended—this is key for even rising!
3. Combine the Wet Ingredients:
In a separate bowl, crack the two large eggs and whisk them well. Then, add your mashed sweet potatoes, milk (or buttermilk), vegetable oil (or melted butter), and vanilla extract if you’re using it. Mix until it’s smooth and creamy. This combination will bring a lovely sweetness to the muffins!
4. Mix Wet and Dry Ingredients:
Now, pour the wet mixture into the bowl with your dry ingredients. Gently fold everything together using a spatula or wooden spoon. Be careful not to overmix; it’s okay if there are a few small lumps. This keeps your muffins nice and tender!
5. Fill the Muffin Tin:
Using a spoon or a scoop, divide the batter evenly into the prepared muffin tin. Fill each cup almost to the top to make sure they rise nicely while baking. If you have extra batter, you can make a few extra muffins!
6. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for about 20-25 minutes. Your muffins are ready when the tops are golden brown and a toothpick poked into the center comes out clean.
7. Cool and Serve:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. Serve the muffins warm with a pat of butter for an extra special treat!
8. Enjoy!
Now it’s time to dig in and enjoy your delicious Sweet Potato Cornbread Muffins! Perfect for breakfast or as a snack, you won’t be able to stop at just one!
Can I Use Fresh Sweet Potatoes Instead of Canned?
Absolutely! Fresh sweet potatoes are perfect for this recipe. Just bake, steam, or microwave them until tender, then mash them. One medium sweet potato should yield about 1 cup when mashed.
How Can I Make These Muffins Gluten-Free?
For gluten-free muffins, substitute the all-purpose flour with a 1:1 gluten-free baking blend. This will maintain the texture without sacrificing flavor!
Can I Freeze These Muffins?
Yes, these muffins freeze beautifully! Allow them to cool completely, then store them in an airtight container or a freezer bag. They’ll keep well for up to 3 months. To enjoy, thaw in the fridge overnight or warm them directly from the freezer.
What’s a Good Way to Customize the Flavor?
You can easily add mix-ins like blueberries, chopped nuts, or even chocolate chips for a fun twist! Just fold them in gently before pouring the batter into the muffin tin.