These sweet potato cornbread muffins are soft, fluffy, and bursting with flavor! They combine the sweetness of sweet potatoes with the classic taste of cornbread, making them a treat.
Every bite is a little bit of sunshine! 🌞 I love having these warm with butter on top—it’s the perfect snack or breakfast. Plus, they’re super easy to make, so no excuses for not trying them!
Key Ingredients & Substitutions
Sweet Potato: The sweet potato gives these muffins their flavor and moisture. You can substitute it with pumpkin puree if you want a different twist, or even unsweetened applesauce for a lighter version.
Cornmeal: Yellow cornmeal is best for texture. If you have fine cornmeal, that works too, but you might find it a bit denser. For gluten-free options, you could use corn flour or a gluten-free cornbread mix.
All-Purpose Flour: While this flour keeps a nice balance in texture, you can swap half of it for whole wheat flour for added nutrition. For gluten-free, use a 1:1 gluten-free flour blend.
Buttermilk: Buttermilk adds tang and moisture. If you don’t have it, mix regular milk with a little vinegar or lemon juice and let it sit. Plant-based milk can work too if you’re aiming for dairy-free muffins.
How Do You Ensure the Muffins Stay Moist?
Keeping these muffins moist is key to their success. Here are some important techniques:
- Make sure to properly cook and mash your sweet potato for the best moisture. Smooth mashed sweet potato blends well into the batter.
- Don’t overmix the batter! A few lumps are fine; this helps retain moisture and keep the muffins tender.
- Check your muffins a few minutes before the timer goes off. Overbaking can dry them out. They’re done when a toothpick comes out clean but a little moist.
Try these tips, and you’ll have warm, delicious muffins every time! Enjoy them fresh, but they also freeze well for later snacking.
Sweet Potato Cornbread Muffins
Ingredients You’ll Need:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 2 large eggs
- 3/4 cup buttermilk (or milk mixed with 1 tablespoon lemon juice, let sit 5 minutes)
- 1/4 cup unsalted butter, melted (plus extra for greasing and serving)
- 1 teaspoon vanilla extract (optional)
How Much Time Will You Need?
To make these delicious muffins, set aside about 10 minutes for preparation and 20-22 minutes for baking. A total of around 30-35 minutes is all you need to have these sweet treats ready for serving!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). Grease a 12-cup muffin tin with a little butter or line it with paper liners, making the cleanup easier and adding a nice touch.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and granulated sugar. This blend will give your muffins the right texture and flavor.
3. Mix the Wet Ingredients:
In another bowl, add the cooked and mashed sweet potato, eggs, buttermilk, melted butter, and optional vanilla extract. Whisk until everything is well combined and smooth. The sweet potato adds moisture and sweetness to the muffins!
4. Combine the Mixtures:
Pour the wet mixture into the bowl with the dry ingredients. Gently fold the ingredients together with a spatula or spoon until just combined. Be careful not to overmix; it’s okay if there are still a few lumps!
5. Fill the Muffin Tin:
Spoon the batter evenly into the prepared muffin cups, filling each one about 3/4 full. This will allow room for the muffins to rise without overflowing.
6. Bake to Perfection:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. Keep an eye on them, and do a toothpick test—insert one into the center of a muffin; if it comes out clean, they’re ready!
7. Cool and Serve:
Once baked, remove the muffins from the oven, and let them cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely or serve warm with butter melting on top. Enjoy every delicious bite!
These sweet potato cornbread muffins are perfect for breakfast, snacks, or any time you crave something comforting and delightful. Happy baking!
Can I Substitute the Sweet Potato?
Yes! You can substitute the sweet potato with pumpkin puree for a different flavor, or use unsweetened applesauce for a lighter muffin. Just make sure the consistency remains similar.
How Do I Store Leftover Muffins?
To store leftovers, place the muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a sealed bag for up to 3 months. Just thaw and warm up when ready to enjoy.
Can I Make These Muffins Vegan?
Absolutely! To make these muffins vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use plant-based milk in place of buttermilk. Also, ensure the butter is replaced with vegan butter or oil.
Can I Add Mix-ins to the Batter?
Definitely! Feel free to fold in mix-ins like corn kernels, shredded cheese, or chopped herbs for added flavor. Just be mindful not to overmix, as this could affect the texture of the muffins.
