Moist Sweet Potato Cornbread Muffins

Moist Sweet Potato Cornbread Muffins

Moist cornbread muffins made with sweet potato, cornmeal, and brown sugar. Great with savory or sweet toppings.

Preparation Time

10 min

Cooking Time

18 min

Overall Time

28 min

Created By: Lili Clark

Category: Breakfast

Skill Level: Beginner-Friendly

Cuisine Type: American

Output: 12 Serves (12 muffins)

Dietary Options: Vegetarian

Ingredients

1 cup cooked, mashed sweet potato

1 cup milk

3 tablespoons avocado oil or melted butter

1 teaspoon apple cider vinegar

⅓ cup packed light brown sugar

2 large eggs

1 cup yellow cornmeal (fine or medium grind)

1 cup all-purpose flour (substitute with ¾ cup gluten-free flour blend for a gluten-free option)

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

Steps

Preheat the oven to 375℉ and line a standard muffin tin with liners.

In a large bowl, whisk together the sweet potato, milk, oil, brown sugar, vinegar, and eggs until smooth.

Add the cornmeal and flour, then sprinkle the baking powder, baking soda, and salt over the top. Use a large spoon or rubber spatula to mix until the dry ingredients are just combined.

Using a ¼ cup measuring cup, evenly distribute the batter into the prepared muffin tin.

Bake for 18 to 20 minutes, or until the muffins are golden brown and cooked through. If using a kitchen thermometer, ensure the center of the muffins reaches 200℉.

Allow the muffins to cool in the pan for at least 10 minutes before enjoying.

Cool leftover muffins completely before storing in an airtight container at room temperature for up to 2 days or in the refrigerator for 4 to 5 days.

Tips

Cooked sweet potato enhances moisture and flavor. Use canned or homemade mashed sweet potato.
Measure ingredients accurately and avoid overmixing to achieve a tender muffin texture.

Required Tools

Muffin tin
Large mixing bowl
Whisk
Rubber spatula or large spoon
Measuring cups and spoons
Kitchen thermometer (optional)

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.

Contains eggs
Contains dairy (milk and butter options)
Contains gluten (all-purpose flour option)

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.

Calories: 216
Fats: ~
Carbohydrates: ~
Proteins: ~

Lili Clark

Hi! I’m LiLi, a former kitchen disaster who learned to cook by documenting my grandmother’s recipes. I believe cooking should be accessible, sometimes messy, and always delicious. Join me as I share everything from family classics to weeknight emergencies!

Cinnamon Roll French ToastLoaded Breakfast Casserole BakeBreakfast Tater Tot CasseroleBacon Sausage Potato Breakfast Skillet→ Moist Sweet Potato Cornbread MuffinsBreakfast Enchiladas with Ham EggsTater Tot Sausage Breakfast Casserole

Breaking news

Moist Sweet Potato Cornbread Muffins