Sweet Potato Honey Cornbread Muffins
These Sweet Potato Honey Cornbread Muffins are delicious paired with your favorite soup or chili! With honey and a whole sweet potato mashed into the mix, these easy cornbread muffins are delightfully sweet and a sneaky way to add some veggies for kids.
Kids love bread but are often very wary of all vegetables. Sneaking some mashed sweet potatoes into a crowd favorite cornbread is a win-win!
These corn muffins get a lot of sweetness from the sweet potatoes so feel free to reduce the honey a little bit if you want. They pair really well with chili, potato bacon chowder, or erwtensoep (Dutch split pea soup).
Table of contents
Ingredients
- cornbread mix
- sweet potato
- butter
- eggs
- milk
Pantry staples
- sugar
- honey
Possible substitutions
If you have don’t have a box of cornbread mix already in your cupboard, you can substitute it with:
- 1 3/4 cups finely ground cornmeal
- 6 Tablespoons all purpose flour
- 2 Tablespoons baking powder
- 1/2 teaspoons salt
You can also swap the honey for brown sugar if you would like.
How to make this
- Preheat the oven to 400 degrees F and prepare muffin tins with liners or cooking spray.
- Start by slicing the sweet potato and steaming until tender and easy to mash. (I used a microwavable steamer).
- Remove skins and mash the sweet potato. Set aside.
- Whisk together the cornmeal, flour, baking powder and salt. Set aside.
- In a microwave safe bowl, melt the butter and honey together. Add to the mashed sweet potato. Mix well.
- Stir in eggs and milk, until you have a smooth texture.
- Carefully add the cornmeal mix. Stir until just combined.
- Pour the batter into the prepared muffin tins.
- Bake for approximately 15 minutes. Remove and let cool.
Top Tips
If you want to prep this ahead of time, steam the sweet potatoes, peel off the skins, mash them up and store them in an air tight container in the fridge.
You can make extras and keep the leftovers stored in the freezer in a Ziploc bag for up to 3 months. Make sure they do not have the paper wrappers on them as those don’t come off well after freezing.
Top Tips for cooking with kids
You want the sweet potato to be really soft so that it mashes really easily otherwise you might end up with little tell-tale bits of sweet potato that might put off some picky eaters.
If that does happen you can pop the sweet potatoes into a blender to smooth it all out.
Children of all ages can help with the measuring, pouring, and mixing. Measuring out the muffins is a better task for older kids.
A fun activity to do with this recipe is to do a “taste” test of the honey, sugar, and sweet potato mash. Can you smell which is the sweetest? Taste them and see if what you tasted matches what you smelled.
See here for more tips on cooking with kids!
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RECIPE
Equipment
Ingredients
- 1 large sweet potato about 6 ounces
- 2 cups cornbread mix
- 2 Tablespoons sugar optional
- ½ cup butter 1 stick
- ¼ cup honey
- 3 eggs
- ½ cup milk
Instructions
- Preheat the oven to 400 degrees F and prepare muffin tins with liners or cooking spray.
- Start by slicing the sweet potato and steaming until tender and easy to mash. (I used a microwavable steamer).
- Remove skins and mash the sweet potato. Set aside.
- Whisk together the cornmeal, flour, baking powder and salt. Set aside.
- In a microwave safe bowl, melt the butter and honey together. Add to the mashed sweet potato. Mix well.
- Stir in eggs and milk, until you have a smooth texture.
- Carefully add the cornbread mix. Stir until just combined.
- Pour the batter into the prepared muffin tins.
- Bake for approximately 15 minutes. Remove and let cool.
Notes
- 1 3/4 cups finely ground cornmeal
- 6 Tablespoons all purpose flour
- 2 Tablespoons baking powder
- 1/2 teaspoons salt