Sweet Potato Cornbread Muffins
Delightful muffins combining sweet potatoes and cornmeal for a fluffy, moist treat perfect for breakfast, snacks, or as a side dish.
Ingredients
Dry Ingredients
- 1 cup cornmeal Provides the classic cornbread texture.
- 1 cup all-purpose flour Can be substituted with gluten-free blend.
- 1/3 cup brown sugar Adds sweetness and moisture.
- 2 teaspoons baking powder Helps muffins rise.
- 1/2 teaspoon baking soda Balances acidity.
- 1/2 teaspoon salt Enhances flavor.
- 1 teaspoon ground cinnamon For warmth and flavor.
- 1/2 teaspoon ground nutmeg Adds depth of flavor.
Wet Ingredients
- 1 cup milk Can be replaced with non-dairy milk.
- 1/3 cup vegetable oil Adds moisture.
- 2 large eggs Bind the ingredients.
Mix-Ins
- 1 cup corn kernels Fresh or frozen; adds texture.
- Optional chopped jalapeños For added heat.
- 1 cup mashed sweet potatoes Main ingredient providing moisture and sweetness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it.
- In a large bowl, combine the mashed sweet potatoes, cornmeal, and all-purpose flour.
- Add the brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well.
- In another bowl, whisk together the milk, vegetable oil, and eggs until blended.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the corn kernels and optional jalapeños.
Baking
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 18-20 minutes or until tops are golden brown and a toothpick comes out clean.
- Allow muffins to cool in the pan for about 5 minutes before transferring to a wire rack.
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Notes
For best results, ensure sweet potatoes are well-cooked and smooth. Store in an airtight container at room temperature for up to 2 days, or refrigerate for a week. Freeze for extended storage.