These Sweet Potato Cornbread Muffins are fluffy, slightly sweet, and oh-so-comforting! They combine creamy sweet potatoes with the warm taste of cornmeal for a delightful treat.
Baking these muffins fills the house with an amazing smell! I love grabbing one while it’s still warm with some butter on top. They make the perfect side for chili or a cozy breakfast!
Key Ingredients & Substitutions
Sweet Potatoes: Choose a medium sweet potato, cook it, and mash it for it’s natural sweetness. If sweet potatoes aren’t available, pumpkin or butternut squash can work too, though they may slightly change the flavor.
Cornmeal: Yellow cornmeal is best for that classic cornbread taste. If you’d like a different flavor, try using blue cornmeal or even fine polenta for a unique twist.
Flour: All-purpose flour gives the muffins a nice rise. For a gluten-free option, substitute with a 1:1 gluten-free blend or a mix of almond flour and coconut flour.
Milk: Whole or buttermilk adds moisture, but you can also use almond or oat milk for a dairy-free version.
Butter: I prefer unsalted butter, but in a pinch, margarine or coconut oil can be good substitutes, especially for a dairy-free option.
How Do You Achieve the Perfect Muffin Texture?
To get wonderfully fluffy muffins, be gentle when mixing the batter. One key is to mix the wet and dry ingredients just until combined. It’s okay if there are lumps; over-mixing can lead to tough muffins.
- Preheat your oven properly, as baking at the right temperature is essential for rising.
- Fill the muffin cups about 3/4 full to allow room for rising without spilling.
- Check for doneness using a toothpick, but don’t open the oven door too soon. This will help keep the heat in!
Following these tips will help you achieve light and fluffy Sweet Potato Cornbread Muffins every time!
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 (whole or buttermilk)
- 1/4 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- Butter for serving (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 18-22 minutes to bake. So, you’ll have these delicious muffins ready in about 35-40 minutes, perfect for a quick breakfast or snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While that’s warming up, line a muffin tin with paper liners or grease it well to prevent sticking.
2. Mixing Dry Ingredients:
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and any optional spices like cinnamon and nutmeg. Make sure everything is well combined to ensure your muffins rise evenly.
3. Preparing Wet Ingredients:
In another bowl, combine the mashed sweet potatoes, milk, melted butter, eggs, and vanilla extract. Mix until everything is smooth and well-blended. This mixture will bring moisture and flavor to your muffins!
4. Combining Mixtures:
Pour the wet ingredients into the bowl of dry ingredients. Gently stir with a spatula or wooden spoon until just combined. It’s okay if there are a few lumps—over-mixing can make the muffins tough!
5. Filling the Muffin Tin:
Use a spoon or a measuring cup to fill each muffin cup about 3/4 full with batter. This will allow the muffins room to rise without overflowing.
6. Baking Time:
Place the muffin tin in your preheated oven and bake for 18-22 minutes. Keep an eye on them! They are done when a toothpick inserted in the center comes out clean and the tops are golden brown.
7. Cooling:
Once they’re baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely or enjoy them warm.
8. Serving:
These muffins are best enjoyed warm! Serve them with a pat of butter for an extra touch of deliciousness.
Enjoy these moist, flavorful Sweet Potato Cornbread Muffins perfect for breakfast, snacks, or as a savory-sweet side!
Can I Use Canned Sweet Potatoes Instead of Fresh?
Yes, you can use canned sweet potatoes! Just make sure to drain them well and mash them thoroughly. This will save you some time in preparation, and they’ll still taste great!
How Can I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just thaw at room temperature when you’re ready to enjoy them again!
Can I Add Mix-Ins to the Muffins?
Absolutely! Feel free to add in some mix-ins like chopped nuts, chocolate chips, or dried fruit for extra flavor and texture. Just fold them in gently before pouring the batter into the muffin cups.
What If My Muffins Are Too Dense?
If your muffins turn out too dense, it might be due to over-mixing or too much flour. To avoid this, mix your wet and dry ingredients until just combined. Make sure you’re measuring flour correctly by using the spoon-and-level method for accurate amounts.