Moist Sweet Potato Cornbread Muffins (Print Version)
One-bowl cornbread muffins made with mashed sweet potato, cornmeal, all-purpose flour, and brown sugar, baked until golden and tender.
# Ingredients:
→ For the Wet 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 -
1/3 cup packed light brown sugar
06 -
2 large eggs
→ For the Dry Ingredients
07 -
1 cup yellow cornmeal (fine or medium grind)
08 -
1 cup all-purpose flour (or 3/4 cup gluten-free flour blend for GF)
09 -
1 tablespoon baking powder
10 -
1/2 teaspoon baking soda
11 -
1/2 teaspoon salt
# Instructions:
01 -
Heat the oven to 375 degrees. Line a standard muffin tin with muffin liners.
02 -
In a large bowl, whisk together the mashed sweet potato, milk, avocado oil, brown sugar, apple cider vinegar, and eggs until well combined.
03 -
Add the cornmeal and flour to the wet mixture. Sprinkle the baking powder, baking soda, and salt over the top so they mix in more evenly throughout the batter.
04 -
Using a large spoon or rubber spatula, mix gently until the dry ingredients are just incorporated. Don't overmix - a few lumps are fine and actually help keep the muffins tender.
05 -
Using a 1/4 cup measuring cup, portion the batter evenly into the prepared muffin tin. Fill each liner about three-quarters full.
06 -
Bake until golden brown and cooked through, 18 to 20 minutes. If you have a kitchen thermometer, bake until the muffins reach 200 degrees in the center - this ensures they're cooked through but not overdone and dry.
07 -
Allow the muffins to cool for at least 10 minutes in the pan before removing and enjoying. This helps them firm up so they don't fall apart.
# Notes:
01 -
The mashed sweet potato adds incredible moisture and natural sweetness to these muffins.
02 -
This is a true one-bowl recipe - everything mixes in just one bowl for minimal cleanup!
03 -
Don't overmix the batter - mix just until the dry ingredients are incorporated. Overmixing can make tough muffins.
04 -
These muffins are delicious warm with butter and jam for breakfast, or alongside chili and BBQ for dinner.
05 -
Using a kitchen thermometer takes the guesswork out of baking and prevents overdrying.
06 -
Store cooled muffins in an airtight container at room temperature for 2 days, or in the fridge for 4 to 5 days. They also freeze beautifully for up to 2 months.