1. Prep Sweet Potato
Roast or boil 1 medium sweet potato until tender, then mash until smooth (no lumps!).
2. Make the Batter
Preheat oven to 375°F (190°C). Line a muffin tin.
In a bowl, whisk cornmeal, flour, sugar, baking powder, salt, and cinnamon.
In another bowl, mix sweet potato, eggs, buttermilk, melted butter, and vanilla.
Combine wet & dry ingredients until just mixed (don’t overmix!).
3. Bake to Perfection
Divide batter into muffin cups (¾ full).
Bake for 18-20 mins until a toothpick comes out clean.
4. Glaze & Serve
Whisk together melted butter, honey, and salt.
Brush over warm muffins and enjoy!
Pro Tips for the Best Muffins
🍠 Use roasted sweet potato – Deeper flavor than boiled!
🌽 Cornmeal texture – Fine or medium grind works best.
🔥 Don’t overbake – Keeps them moist.
🧈 Extra richness – Add a pat of butter inside each muffin before baking.
FAQs
❓ Can I use canned sweet potato?
Yes! Drain well and measure 1 cup puree.
❓ Can I make this gluten-free?
Sub 1:1 GF flour blend for all-purpose.
❓ How do I store leftovers?
Room temp: 2 days (covered).
Fridge: 5 days (reheat 10 sec in microwave).
Freezer: 2 months (thaw & warm before serving).
❓ Can I bake this as a loaf?
Yes! Use a 9x5-inch pan and bake 30-35 mins.
