I love cornmeal in baked goods. These raspberry lemon cornmeal loaves were one of my first recipes on the blog, but they are still one of my favorites. When I realized I hadn’t included a baked good with cornmeal in it since then, I knew it was time to bring you something else. Cornmeal adds such a great texture and flavor to these sweet potato cornmeal muffins. I also love how they toe the line between sweet and savory. They belong at your summer BBQ just as much as they belong on your breakfast table with a drizzle of honey.
These muffins are perfection hot out of the oven slathered with butter and sprinkled with some flakey sea salt. The sweet potato adds an extra touch of sweetness, not to mention the gorgeous orange color, and pairs so well with the cornmeal. These will be your new favorite cornbread muffins!
As a huge bonus, the kids loved these as well. The boys love fruit, but sometimes turn their nose up at vegetables. I know that’s normal with kids at this age and continue to offer a variety of vegetables to them, but it doesn’t mean that I won’t try to sneak extra veggies in their diet! These muffins are a great way to get sweet potato in their diets and these muffins disappeared in no time.
Just look at the texture of those muffins! The sweet potato replaces some of the oil in this recipe too, making them just a little bit healthier. I think these muffins would be great on your Thanksgiving table too! I’m sure the holidays will be here before we know it and since we will have a newborn at Thanksgiving this year, I’m definitely planning easy and delicious recipes like this.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tsp. salt
- 1 tsp. baking soda
- ½ cup milk
- ¼ cup canola or vegetable oil
- 1 egg
- 1½ cup cooked mashed sweet potato
- Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with nonstick cooking spray.
- In a medium bowl, whisk together cornmeal, flour, sugar, salt, and baking soda.
- In a large bowl, whisk together milk, oil, egg, and sweet potato.
- Add dry ingredients to wet ingredients and mix until just combined.
- Distribute batter evenly in muffin tin.
- Bake for 20-25 minutes until a toothpick inserted into the center of a muffin comes out clean.
- Enjoy!
Delicious muffins! I used applesauce in place of oil, otherwise followed the recipe. Kid-approved as well as liked by adults,
I’m so happy to hear that! Thanks so much for sharing 🙂
Great recipe! I used honey to substitute for granulated sugar, olive oil to substitute for vegetable oil, white whole wheat flour to substitute for all purpose flour and coconut milk to substitute for regular milk (I was using what I had on hand). I was tad nervous about if I’d completely ruin the recipe since I had a good amount of substitutions, but it came out super tasty. Thank you for this recipe!