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Moist Sweet Potato Cornbread Muffins Recipe

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4.2 from 51 reviews

These Moist Sweet Potato Cornbread Muffins combine the natural sweetness of cooked sweet potatoes with the hearty texture of cornmeal to create a tender, flavorful muffin. Perfect for breakfast, a snack, or alongside meals, they offer a comforting, slightly sweet treat with a golden crust and soft, moist interior.

  • Total Time: 30 minutes
  • Yield: 12 standard muffins

Ingredients

Wet 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

Dry Ingredients

  • 1 cup yellow cornmeal, fine or medium grind
  • 1 cup all purpose flour (or ¾ cup gluten-free flour blend for GF)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Heat the oven to 375℉. Line a standard-sized muffin tin with paper liners to prevent sticking and facilitate easy removal of the muffins.
  2. Mix Wet Ingredients: In a large bowl, whisk together the cooked mashed sweet potato, milk, avocado oil or melted butter, light brown sugar, apple cider vinegar, and eggs until smooth and well combined, forming a slightly sweet and moist base for the batter.
  3. Add Dry Ingredients: Add the cornmeal and all-purpose flour to the wet mixture. Sprinkle the baking powder, baking soda, and salt evenly over the top to help them incorporate better into the batter. Use a large spoon or rubber spatula to gently fold the ingredients together just until the dry ingredients are incorporated to avoid overmixing.
  4. Portion Batter: Using a ¼ cup measuring cup, evenly portion the batter into the muffin liners, filling each about three-quarters full to allow room for rising during baking.
  5. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes or until the muffins are golden brown and cooked through. If using a kitchen thermometer, check that the internal temperature has reached 200℉ to ensure perfect doneness without overbaking.
  6. Cool Before Serving: Allow the muffins to cool for at least 10 minutes in the pan. This resting period lets them set and makes them easier to remove from the liners.
  7. Storage: Cool any leftover muffins completely before storing them in an airtight container. Keep them at room temperature for up to 2 days, or refrigerate for 4 to 5 days to maintain freshness.

Notes

  • You can substitute all-purpose flour with a gluten-free flour blend (¾ cup) to make these muffins gluten-free.
  • For the best texture, avoid overmixing the batter once the dry ingredients are added to prevent tough muffins.
  • Using a kitchen thermometer to check internal temperature ensures perfectly cooked muffins without dryness.
  • Store muffins properly to retain moisture and freshness for several days.
  • If preferred, avocado oil can be swapped with melted butter for a richer flavor.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/moist-sweet-potato-cornbread-muffins-recipe/