Sweet Potato Cornbread Muffins

I’m always a fan of a good sweet and savory combo. These muffins are just that with a combination of sweet potatoes and cornmeal. The addition of maple syrup and warm spices brings out some fall flavors. These would make a great Thanksgiving side dish or enjoyed any time of year with a bowl of chili. As a bonus, they take less than an hour to make and require few ingredients and equipment.

Mix the Batter

Before you begin mixing the muffin batter, you have to prepare your mashed sweet potato. You can do this any way you would like. My preferred method is to peel and chop the sweet potato and then boil it until it is soft. From there I can use a fork to mash it up (some small chunks are okay). Just make sure you are measuring after you mash the potatoes.

To make the batter, follow these few simple steps:

1. In a medium bowl, whisk together flour, cornmeal, baking powder, cinnamon, nutmeg, and salt. Set aside.

2. In a large bowl, whisk together melted butter and brown sugar until smooth.

3. Add mashed sweet potatoes, maple syrup, egg, and milk and whisk until combined.

4. Add the dry ingredients to the wet ingredients and whisk or stir until just combined.

Bake the Muffins

Grease a 12-count muffin pan or line with liners. Evenly distribute the batter into the pan. You should have enough to almost fill the cups as seen in the image below.

Bake the muffins at 400°F for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out free of crumbs. Allow the muffins to cool in the pan for at least 10 minutes before removing.

Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze the baked muffins in an airtight container for up to 3 months.

muffins, cornbread

Yield: 12

Author: Laura's Bake Lab

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Sweet Potato Cornbread Muffins

Sweet potatoes and cornmeal make a great pair in these savory-sweet muffins. Maple syrup and cinnamon add an additional pop of flavor.

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

Ingredients

• 1 cup mashed sweet potatoes (see notes)
• 1 cup all purpose flour
• 1 cup yellow cornmeal
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 cup unsalted butter, melted
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1 large egg
• 1 cup whole milk

Instructions

1. Preheat the oven to 400°F. Grease a 12-count muffin pan or line with liners.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the mashed sweet potatoes, maple syrup, egg, and milk and whisk until combined.
4. Add the dry ingredients to the wet ingredients and whisk or stir until just combined.
5. Evenly divide the batter into the prepared muffin pan. You should have enough batter so that the muffin cups are almost completely full.
6. Bake for 20-25 minutes until the muffin tops have begun to brown and a toothpick inserted into the center of a muffin comes out free of crumbs. Allow the muffins to cool in the pan for at least 10 minutes before removing.

Notes

• Storage Instructions: Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze the baked muffins in an airtight container for up to 3 months.
• Mashed Sweet Potatoes: You can use whatever method you prefer to cook and mash your sweet potatoes. My preferred method is to boil peeled and chopped sweet potatoes and mash with a fork. Make sure you are measuring after the potatoes are mashed.

https://www.laurasbakelab.com/blog/sweet-potato-cornbread-muffins

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