These tasty Sweet Potato Cornbread Muffins are perfect for dunking in your favorite soup or chili!
Preheat oven to 375 degrees F and grease a 12-cup muffin tin with butter or oil if browned bottoms are preferred or use muffin liners to keep them lighter yellow.
Combine cornmeal, flour, baking powder, salt, cinnamon, and nutmeg. Mix well and set aside.
In a large pot over medium heat, brown your butter. Let your butter melt untouched, then once it starts to simmer with little brown flecks at the bottom, whisk constantly until butter is lightly golden and fragrant. (This will add extra flavor to our muffins!)
Remove from heat and stir in sugar. Whisk until fully incorporated.
Next whisk in sweet potato, milk, and honey and whisk well. By now the mixture should have cooled, but if still hot, allow to cool for a few more minutes before whisking in eggs.
Once the eggs are incorporated into the batter, add your cornmeal-flour mixture and whisk until few lumps remain.
Bake for 15-18 minutes, until muffins are golden and cooked through.
Insert a toothpick in the center to test for doneness. If it comes out clean the muffins are ready! Cool in the pan for 5 minutes, then place on a wire cooling rack to finish cooling. Treat your self with a hot from the oven muffin spread with butter, honey, or all on it's own!
While canned pureed sweet potato is available, I like to snag a medium sweet potato and cook it up fresh!
Instead of peeling and dicing, I simply pierced my potato a few times with a fork and microwaved it for approx. 9 minutes until hot and fluffy. Then I sliced it in half, scooped out the sweet potato, and used a hand mixer to gently whip it for about 30-60 seconds to help it mix smoothly into the muffins.
After measuring out my cup of sweet potato I had a little bit leftover. I enjoyed it as a snack while I baked!
Reheating leftover muffins? For microwave oven, cook on high for 30 seconds per muffin. For oven, heat to 350°F, wrap muffins in foil, and bake approx. 10-15 minutes.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Recipe by Peas and Crayons - Sweet Potato Cornbread Muffins https://peasandcrayons.com/2018/10/sweet-potato-cornbread-muffins.html