Sweet Potato Cornbread Muffins
Delightful muffins blending the sweetness of sweet potatoes and the hearty taste of cornbread, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour Can be substituted with whole wheat or oat flour for a healthier option.
- 1/4 cup brown sugar Can be reduced or substituted with sweet potatoes for natural sweetness.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon Optional for added flavor.
- 1/4 teaspoon ground nutmeg Optional for added warmth.
Wet Ingredients
- 1 cup mashed sweet potatoes About 1 medium sweet potato, well-cooked and mashed.
- 1 cup milk Can be substituted with non-dairy milk.
- 1/3 cup vegetable oil
- 2 large eggs Can be replaced with flax eggs for a vegan option.
- 1 cup corn kernels Fresh, frozen, or canned.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with paper liners.
- In a large mixing bowl, combine cornmeal, flour, brown sugar, baking powder, salt, cinnamon, and nutmeg. Mix well until all the dry ingredients are thoroughly blended.
- In another bowl, whisk together the mashed sweet potatoes, milk, vegetable oil, and eggs until smooth and well combined.
- Pour the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix; it’s okay if some flour is still visible.
- Fold in the corn kernels, distributing them evenly throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Baking
- Bake for 18 to 20 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
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Notes
For serving, these muffins can be enjoyed warm with butter or honey, or paired with savory dishes like chili or eggs. They are versatile, suitable for breakfast, snacks, or any meal.