Moist Sweet Potato Cornbread Muffins (Print Format)
Moist cornbread muffins made with sweet potato, cornmeal, and brown sugar. Great with savory or sweet toppings.
# Ingredients:
01 -
1 cup cooked, mashed sweet potato
02 -
1 cup milk
03 -
3 tablespoons avocado oil or melted butter
04 -
1 teaspoon apple cider vinegar
05 -
⅓ cup packed light brown sugar
06 -
2 large eggs
07 -
1 cup yellow cornmeal (fine or medium grind)
08 -
1 cup all-purpose flour (substitute with ¾ cup gluten-free flour blend for a gluten-free option)
09 -
1 tablespoon baking powder
10 -
½ teaspoon baking soda
11 -
½ teaspoon salt
# Steps:
01 -
Preheat the oven to 375℉ and line a standard muffin tin with liners.
02 -
In a large bowl, whisk together the sweet potato, milk, oil, brown sugar, vinegar, and eggs until smooth.
03 -
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.
04 -
Using a ¼ cup measuring cup, evenly distribute the batter into the prepared muffin tin.
05 -
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℉.
06 -
Allow the muffins to cool in the pan for at least 10 minutes before enjoying.
07 -
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:
01 -
Cooked sweet potato enhances moisture and flavor. Use canned or homemade mashed sweet potato.
02 -
Measure ingredients accurately and avoid overmixing to achieve a tender muffin texture.