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Sweet Potato Honey Butter Cornbread Muffins 🍠🍯


 

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.