Warm, comforting muffins that combine sweet potatoes, honey butter, and classic cornbread flavors.
Prep Time15 minutesmins
Cook Time18 minutesmins
Total Time33 minutesmins
Course: Breakfast, Snack
Cuisine: American
Keyword: Comfort Food, Easy
Servings: 12muffins
Calories: 200kcal
Equipment
Muffin Tin
Mixing Bowl
Whisk
Ingredients
Muffin Ingredients
1cupmashed sweet potatoes(about 1 large cooked sweet potato)
1cupcornmeal
1cupall-purpose flour
1/4cupgranulated sugar
1tablespoonbaking powder
1/2teaspoonsalt
1cupmilk(whole milk preferred)
1/4cupvegetable oil(or melted butter)
2largeeggs
1/4cuphoney
Honey Butter Ingredients
1/2cupunsalted butter(softened)
1/4cuphoney
1pinchsalt
Instructions
Preheat your oven to 400°F (200°C). Line a standard muffin tin with paper liners or lightly grease with butter or cooking spray.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, beat the eggs lightly, then add mashed sweet potatoes, milk, vegetable oil, and honey. Mix until the ingredients are smooth and well blended.
Add the wet ingredients into the dry ingredients, stirring gently with a spatula or spoon. Mix just until everything is incorporated—avoid over-mixing to keep the muffins tender.
Divide the batter evenly among the muffin cups, filling each about three-fourths full for a nice rise.
Bake for 16-18 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
While the muffins are baking, prepare the honey butter. In a small bowl, mix the softened butter, honey, and a pinch of salt until fluffy and fully combined.
Let the muffins cool for 5 minutes, then transfer to a wire rack. Serve warm, generously slathered with honey butter.
Notes
For a lighter crumb, sift your dry ingredients before mixing. You can also substitute canned pumpkin puree for sweet potatoes if needed.