Go Back
–+ servings
Sweet potato corn muffins served with berries.
Print Recipe
5 from 1 vote

Sweet Potato Corn Muffins

These sweet potato corn muffins are soft, fluffy, and sweetened with maple syrup for the perfect balance of savory and sweet. Made with simple pantry staples and roasted sweet potato, they're an easy breakfast or snack that the whole family will love.
Prep Time10 minutes
Cook Time9 minutes
Total Time23 minutes
Course: Breakfast, lunch, Snack
Cuisine: American
Servings: 24 mini muffins
Author: Lily Payen

Ingredients

Dry Ingredients

  • ½ cup all purpose flour
  • ½ cup fine cornmeal
  • ½ tbsp baking powder
  • ¼ tsp salt
  • ¼ tsp ground cinnamon

Wet Ingredients

  • ¼ cup mashed sweet potato
  • ⅓ cup milk
  • ¼ cup maple syrup
  • 1 egg
  • 2 tbsp mild-tasting oil
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees F (180 degrees C). Use a silicone mini muffin pan or grease a mini metal muffin pan.
  • In a medium bowl, whisk together the flour, cornmeal, baking powder, cinnamon, and salt.
  • In a separate bowl, whisk together the mashed sweet potato, milk, egg, oil, and maple syrup until smooth.
  • Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Let the batter rest for 5 minutes.
  • Divide the batter evenly among the mini muffin cups, filling each about ¾ full (about 1 tablespoon of batter per muffin cup).
  • Bake for 13 to 15 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before removing them.

Notes

  • Roasting the sweet potato brings out its natural sweetness and creates a thicker puree than boiling, which helps keep the muffins light and fluffy. I like to roast whole sweet potatoes in advance (at 400°F for 45–60 minutes) and store them in the fridge to use as needed. For these muffins, scoop out and mash the flesh until smooth.
  • This recipe makes 22 to 24 mini muffins. To make standard-sized muffins, increase the baking time by about 5 to 8 minutes. I love using a silicone mini muffin pan because the muffins pop out easily. If using a metal pan, be sure to grease it well before filling.

Nutrition

Calories: 47kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 56mg | Potassium: 33mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 212IU | Vitamin C: 0.03mg | Calcium: 25mg | Iron: 0.3mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code