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–+ servings

Sweet Potato Cornbread Muffins

These sweet potato cornbread muffins are moist, tender, and lightly sweetened with honey for a delightful breakfast or snack.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 42 minutes
Servings: 1
Course: Breakfast, Snack
Cuisine: American
Calories: 225
Ingredients Method Nutrition Notes

Ingredients
  

  • 1/2 cup salted butter, melted
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup honey
  • 1/2 cup whole milk
  • 2/3 cup mashed sweet potato about 1 medium sweet potato, cooked and mashed
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 teaspoons baking powder

Method
 

  1. In a large bowl, whisk together the melted butter and granulated sugar until well combined.
  2. Add the eggs and whisk until smooth.
  3. Stir in the honey and milk, mixing thoroughly.
  4. Add the mashed sweet potato and beat with an electric mixer until fully incorporated.
  5. Mix in the flour and baking powder until just combined.
  6. Fold in the cornmeal gently with a rubber spatula until no dry streaks remain.
  7. Let the batter rest at room temperature for 15 to 20 minutes.
  8. Meanwhile, preheat the oven to 400 degrees F. Line a 12-cup muffin tin with paper liners, spacing them in every other cup to allow for high domed tops.
  9. Divide the batter among the prepared muffin cups, filling each about two-thirds full.
  10. Bake at 400 degrees F for 7 minutes, then reduce the oven temperature to 350 degrees F and continue baking for 10 to 12 minutes, until a toothpick inserted into the center of a muffin comes out clean.
  11. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Nutrition

Calories: 225kcalCarbohydrates: 33gProtein: 4gFat: 9gSaturated Fat: 5gCholesterol: 52mgSodium: 210mgFiber: 2gSugar: 16g

Notes

For a dairy-free version, substitute the butter with coconut oil or vegan butter and use almond or oat milk.
To make ahead, prepare the batter and refrigerate it up to 24 hours; bake just before serving.
Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Avoid overmixing once the cornmeal is added; this ensures a tender crumb.
If you prefer a sweeter muffin, increase the honey to 1/3 cup.
Serve warm with a pat of butter and a drizzle of honey for extra indulgence.

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