Sweet Potato Cornbread Muffins

Ingredients

• 1 medium Medium sweet potato (washed, poked with a fork, roasted)
• 2 boxes Honey flavored Jiffy corn muffin mix (8.5‑oz boxes)
• 4 teaspoons Baking powder
• 2 large Large eggs
• 3 teaspoons Salted butter, melted (for batter)
• 0.67 cup Milk (any type)
• 1 tablespoon Avocado oil (for coating sweet potato)
• a pinch Food coloring (orange) (optional, for extra orange hue)
• 1 pinch Ground cinnamon (optional)
• 2 tablespoons Butter, melted (for glaze)
• 2 tablespoons Honey
• 1 tablespoon Butter or oil for greasing muffin tin

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat.

   Time: PT5M

   Temperature: 400°F

2. Prepare Sweet Potato

   Wash the sweet potato, pat dry, poke several holes with a fork, and brush lightly with avocado oil.

   Time: PT5M

3. Roast Sweet Potato

   Place the coated sweet potato on a baking sheet and roast in the preheated oven for about 40 minutes, or until fork‑tender and caramelized.

   Time: PT40M

   Temperature: 400°F

4. Make Muffin Batter

   In a mixing bowl combine the two boxes of honey Jiffy mix, 4 tsp baking powder, 2 large eggs, 3 tsp melted butter, 2/3 cup milk, the roasted sweet potato (scooped out and mashed), a pinch of cinnamon, and optional orange food coloring. Whisk by hand until smooth with no lumps.

   Time: PT10M

5. Grease Muffin Tin

   Lightly coat each cup of the 6‑cup muffin tin with butter or oil using a silicone brush or paper towel.

   Time: PT2M

6. Fill Muffin Cups

   Pour the batter into the prepared muffin cups, filling each about 3/4 full. Level the tops with the back of a spoon.

   Time: PT5M

7. Bake Muffins

   Place the tin in the oven and bake at 400°F for 15‑18 minutes, until tops are golden and a toothpick inserted comes out clean.

   Time: PT17M

   Temperature: 400°F

8. Prepare Honey‑Butter Glaze

   While muffins bake, melt 2 Tbsp butter in a small saucepan over low heat, then stir in 2 Tbsp honey until smooth.

   Time: PT3M

9. Glaze Muffins

   When muffins are done, remove from oven, let sit 2 minutes, then drizzle the warm honey‑butter glaze over each muffin.

   Time: PT2M

10. Cool and Serve

    Transfer muffins to a cooling rack, let cool 5 minutes, then serve warm or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Medium sweet potato: butternut squash, pumpkin puree
• Instead of Honey flavored Jiffy corn muffin mix: regular Jiffy corn muffin mix + 2 tbsp honey
• Instead of Baking powder: double‑acting baking powder
• Instead of Large eggs: egg replacer (for vegans)
• Instead of Salted butter, melted (for batter): margarine, vegetable oil
• Instead of Milk: almond milk, soy milk
• Instead of Avocado oil: olive oil, vegetable oil
• Instead of Food coloring (orange): natural orange zest
• Instead of Ground cinnamon: ground nutmeg
• Instead of Butter, melted (for glaze): margarine
• Instead of Honey: maple syrup
• Instead of Butter or oil for greasing muffin tin: cooking spray, margarine

Equipment Needed

• Oven
• Baking sheet
• Muffin tin (6‑cup)
• Mixing bowl
• Whisk or hand mixer
• Measuring cups and spoons
• Silicone brush (optional)
• Small saucepan
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Roasting the sweet potato until fully tender.
• Mashing the roasted sweet potato and incorporating it smoothly into the batter.
• Ensuring the batter is lump‑free before filling the tins.

Chef Tips from the Video

• Line the muffin tin with silicone liners for effortless removal.
• Add a pinch of cayenne pepper for a subtle heat contrast.
• For extra sweetness, swirl a teaspoon of honey into each muffin before baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze individually wrapped for up to 2 months; reheat in oven.

Room temperature: Best eaten same day; can sit out for up to 1 day if covered.

Make-Ahead Tips

• Roast the sweet potato a day ahead and store mashed in the fridge.
• Batter can be mixed up to 2 hours ahead; keep covered and refrigerated.
• Glaze can be prepared in advance and warmed before drizzling.