Sweet Potato Honey Butter Cornbread Muffins

Sweet Potato Honey Butter Cornbread Muffins

from recipesfiber.com
33 min

Warm, comforting muffins that combine sweet potatoes, honey butter, and classic cornbread flavors.

Ingredients

  • 1 cup mashed sweet potatoes ((about 1 large cooked sweet potato))
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk ((whole milk preferred))
  • 1/4 cup vegetable oil ((or melted butter))
  • 2 large eggs
  • 1/4 cup honey
  • 1/2 cup unsalted butter ((softened))
  • 1/4 cup honey
  • 1 pinch salt

Directions

  1. 1

    Preheat your oven to 400°F (200°C). Line a standard muffin tin with paper liners or lightly grease with butter or cooking spray.

  2. 2

    In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Divide the batter evenly among the muffin cups, filling each about three-fourths full for a nice rise.

  6. 6

    Bake for 16-18 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.

  7. 7

    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.

  8. 8

    Let the muffins cool for 5 minutes, then transfer to a wire rack. Serve warm, generously slathered with honey butter.