Sweet Potato Cornbread Muffins
Soft, golden, and naturally sweet, these Sweet Potato Cornbread Muffins are a quick, fiber-rich side or snack. Made with wholesome ingredients like sweet potato, cornmeal, and lightly browned butter, they pair perfectly with soups, stews, or breakfast spreads.
Equipment
- 12-Cup Muffin Tin
- Mixing bowls (2)
- Whisk
- Measuring cups and spoons
- Wire cooling rack
- Large pot or saucepan
- Toothpick for testing doneness
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ¼ –½ teaspoon nutmeg
- ½ cup unsalted butter
- ½ cup granulated sugar
- ½ cup sweet potato puree see notes
- 2 –4 tablespoons honey
- ½ cup milk
- 2 large eggs
Instructions
- Preheat and Prepare the Muffin Tin: Start by preheating your oven to 375°F (190°C). While the oven warms, prepare your 12-cup muffin tin. Lightly grease each cup with butter or oil if you prefer a golden-brown bottom, or line them with muffin liners for a softer, lighter texture. Proper preparation ensures your muffins won’t stick and will release easily after baking.
- Mix the Dry Ingredients: In a medium mixing bowl, combine 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, ½ teaspoon cinnamon, and ¼–½ teaspoon nutmeg. Use a whisk to blend everything thoroughly. Mixing well at this stage ensures that the leavening, spices, and cornmeal are evenly distributed, resulting in muffins that rise beautifully and have consistent flavor. Set aside this mixture for later.
- Brown the Butter for Extra Flavor: Place ½ cup unsalted butter in a large saucepan or pot over medium heat. Allow it to melt without stirring initially. As the butter heats, it will begin to foam and brown specks will appear at the bottom. Once the specks are visible, whisk continuously for 1–2 minutes until the butter turns a rich golden color and releases a nutty aroma. This step infuses the muffins with deep, complex flavor that enhances every bite.
- Incorporate the Sugar: Remove the browned butter from heat and immediately whisk in ½ cup granulated sugar. Stir until the sugar is fully dissolved and the mixture is smooth. This combination of butter and sugar not only sweetens the muffins but also contributes to a tender, moist texture with slightly caramelized undertones.
- Add Sweet Potato, Milk, and Honey: Fold in ½ cup sweet potato puree, ½ cup milk, and 2–4 tablespoons honey into the butter-sugar mixture. Whisk until the ingredients are thoroughly combined and the batter becomes smooth and creamy. Sweet potato adds natural sweetness and moisture, milk softens the batter, and honey provides gentle flavor complexity. Allow the mixture to cool for a few minutes before adding eggs, so they don’t cook when incorporated.
- Whisk in the Eggs: Once the batter has cooled slightly, add 2 large eggs one at a time, whisking well after each addition. Eggs provide structure, stability, and a light, fluffy texture to the muffins. Ensure the eggs are fully incorporated without overmixing to maintain a tender crumb.
- Combine Wet and Dry Ingredients: Gradually add the prepared dry ingredients to the wet mixture. Using a spatula or whisk, fold the ingredients gently until just combined. Small lumps are acceptable—overmixing can lead to dense muffins. The resulting batter should be thick yet pourable, smooth, and slightly glossy.
- Fill the Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. This gives the muffins room to rise without spilling over. Lightly smooth the tops with a spoon or spatula for even baking and a uniform golden surface.
- Bake Until Golden and Cooked Through: Place the muffin tin in the preheated oven and bake for 15–18 minutes. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, the muffins are ready. The tops should be golden brown, slightly firm, and springy to the touch. Baking times may vary slightly depending on your oven, so watch closely toward the end.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. This helps them firm up slightly for easier removal. Transfer them to a wire cooling rack to cool completely or enjoy warm. Serve as-is, or add butter, honey, or your favorite spread. These muffins are soft, moist, and flavorful, making them ideal for breakfast, snacks, or a side for soups and stews.
- Storage and Reheating Tips: Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage. To reheat, microwave on high for 30 seconds per muffin or wrap in foil and warm in a 350°F oven for 10–15 minutes. This method preserves their soft, tender texture and rich flavor, making them taste freshly baked.
Notes
- Use either fresh or canned sweet potato puree; fresh gives a brighter flavor and smoother texture.
- To prepare fresh sweet potatoes quickly, pierce with a fork and microwave for about 9 minutes until soft, then scoop and mash.
- Adjust honey based on sweetness preference; 2 tablespoons for mild sweetness, up to 4 tablespoons for a richer taste.
- Muffin liners create a lighter crumb and prevent sticking, while greasing the tin gives a slightly crisp bottom.
- Batter should be thick but pourable; small lumps are normal and help maintain a tender texture.
- Browned butter adds a nutty depth—don’t skip this step if you want maximum flavor.
- Reheat muffins in the microwave or oven for a warm, freshly baked taste.
