Sweet Potato Corn Muffins Recipe
Sweet Potato Corn Muffins are moist with a perfect crumbly texture. Every bite is filled with both sweet potato and cornbread flavor. They contain just the right amount of sweetness and, by using honey, it adds a nice dimension of flavor.
Ingredients
- 1/2 cup Salted Butter, melted
- 1/2 cup Granulated Sugar
- 2 large Eggs, at room temperature
- 1/4 cup Honey, or Maple Syrup
- 1/2 cup Milk, Regular or Almond Milk
- 2/3 cup Sweet Potato
- 1 cup All Purpose Flour
- 1 cup Cornmeal
- 2 tsp Baking Powder
Instructions
- In a large mixing bowl, add the granulated sugar and melted butter
- Whisk until combined
- Add the eggs and whisk
- Next add in the honey and milk
- Whisk
- Add the mashed sweet potato and incorporate into the batter. I used an electric hand mixer
- Mix in the flour and baking powder, I used the electric hand mixer for this as well
- Fold in the cornmeal. I used a rubber spatula until just combined
- Let the batter sit for 15-20 minutes
- While the batter rests, preheat the oven to 400 degrees F
- Line the muffin tin with muffin liners. I put one in every other mold to give the muffins enough space to rise high and have a domed top
- Transfer the batter to the muffin liners, filling 2/3 of the way
- Bake in the oven at 400 degrees F for 7 minutes then reduce the temperature to 350 degrees F to bake for an additional 10-12 minutes
- Remove from the oven when a toothpick comes out of the center clean
- Let cool slightly and enjoy!
Nutrition
Serving: 1muffin, Calories: 230kcal, Carbohydrates: 34g, Protein: 4g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 51mg, Sodium: 162mg, Potassium: 96mg, Fiber: 2g, Sugar: 15g, Vitamin A: 1330IU, Vitamin C: 0.2mg, Calcium: 64mg, Iron: 1mg