Sweet Potato Cornbread Muffins

Ingredients

• 3 medium Sweet potatoes (peeled, cooked until soft, then mashed)
• 2 boxes (8.5 oz each) Jiffy corn muffin mix (original flavor)
• 2 tablespoons Honey (adds extra sweetness)
• 2 tablespoons Sweetened condensed milk (drizzled into batter)
• 1/3 cup Whole milk (room temperature)
• 1 Large egg (room temperature)
• 1 teaspoon Vanilla extract (pure vanilla)
• 1/4 teaspoon Ground nutmeg
• 1/2 teaspoon Ground cinnamon
• 1 pinch Ground ginger
• 2 tablespoons Dark brown sugar
• few drops Red food coloring (adds orange‑red hue)
• few drops Yellow food coloring (adds yellow hue)
• 2 tablespoons Unsalted butter (melted)
• as needed Non‑stick cooking spray (to grease muffin pan)

Instructions

1. Cook sweet potatoes

   Pierce the three sweet potatoes with a fork, place them on a microwave‑safe plate and microwave on high for 8‑10 minutes, turning halfway, until they are completely soft.

   Time: PT10M

2. Mash sweet potatoes

   Peel the cooked sweet potatoes and mash them in the mixing bowl until smooth, adding a splash of milk if needed to eliminate lumps.

   Time: PT5M

3. Combine dry and wet ingredients

   Add the two boxes of Jiffy corn muffin mix, honey, sweetened condensed milk, 1/3 cup milk, the large egg, vanilla extract, nutmeg, cinnamon, ginger, dark brown sugar, a few drops each of red and yellow food coloring, and the melted butter to the mashed sweet potatoes. Stir with a whisk or hand mixer just until everything is incorporated; a few small lumps are okay.

   Time: PT10M

4. Prepare the muffin pan

   Spray the 12‑cup muffin pan generously with non‑stick cooking spray.

   Time: PT2M

5. Fill the muffin cups

   Using a medium cookie scoop or spoon, divide the batter evenly into the muffin cups, filling each about 2/3 full.

   Time: PT5M

6. Bake the muffins

   Place the pan in the pre‑heated oven and bake at 350°F for 30 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.

   Time: PT30M

   Temperature: 350°F

7. Cool and serve

   Allow the muffins to cool in the pan for 5 minutes, then transfer them to a cooling rack and let cool completely before serving.

   Time: PT10M

Nutrition Facts

Calories

210

Protein

4g

Carbohydrates

30g

Fat

9g

Fiber

2g

Ingredient Substitutions

• Instead of Sweet potatoes: canned sweet potatoes (bru sweet potatoes)
• Instead of Jiffy corn muffin mix: homemade cornmeal mix
• Instead of Honey: maple syrup, agave nectar
• Instead of Sweetened condensed milk: evaporated milk + 2 tbsp sugar
• Instead of Whole milk: almond milk, soy milk
• Instead of Large egg: flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Vanilla extract: almond extract
• Instead of Ground nutmeg: allspice
• Instead of Ground cinnamon: pumpkin pie spice
• Instead of Ground ginger: ground ginger powder
• Instead of Dark brown sugar: white sugar + 1 tsp molasses
• Instead of Red food coloring: beet juice
• Instead of Yellow food coloring: turmeric
• Instead of Unsalted butter: coconut oil
• Instead of Non‑stick cooking spray: butter or oil

Equipment Needed

• Oven
• Muffin pan (12‑cup)
• Mixing bowl
• Whisk or hand mixer
• Measuring cups and spoons
• Spatula
• Food‑coloring dropper (optional)
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Cooking the sweet potatoes until fully soft
• Mixing the batter just until combined (avoid overmixing)
• Baking at the correct temperature and checking doneness

Chef Tips from the Video

• For extra flavor, fold in 1/4 cup of chopped toasted pecans or walnuts.
• A pinch of sea salt on top before baking enhances the sweet‑savory balance.
• Serve warm with a pat of butter or a drizzle of maple syrup.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze baked muffins in a zip‑top bag for up to 2 months; reheat in oven or microwave.

Room temperature: Can sit at room temperature, covered, for 1‑2 days.

Make-Ahead Tips

• The batter can be prepared a day ahead and kept refrigerated; give it a quick stir before filling the pan.
• Baked muffins freeze well; wrap individually in parchment before bagging.