Sweet Potato Cornbread Muffins have a center filled with creamy sweet potatoes.
Cornbread and sweet potatoes are delicious together.
Pairs well with Smoky Collard Greens and Smoky Turnip Greens.
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EDITOR’S NOTE (October 8, 2022): I posted this recipe for the first time on June 22, 2019. Today, I changed the name from Sweet Potato Stuffed Cornbread Muffins to… Sweet Potato Cornbread Muffins.
MY INSPIRATION FOR THIS RECIPE
These muffins are a combination of two recipes.
While experimenting in the kitchen, I stuffed some Brown Sugar Sweet Potatoes into the center of Jiffy Cornbread Muffins.
Loved the taste so much I had to create this recipe.
HOW TO STUFF MUFFINS WITH SWEET POTATOES
Allow muffins and sweet potato filling to cool.
Remove muffins from tin. Flip them over.
Use a teaspoon to carefully remove center from the bottom of each muffin.
Scoop lightly to avoid touching top or sides.
Save the “scoop” to use as a plug.
Place a teaspoon of mashed sweet potatoes in the center of each muffin.
Plug hole with the “reserved scoop” removed from bottom of each muffin.
Flip each muffin over before serving.
TOASTED MARSHMALLOW TOPPING
Make a pretty presentation with toasted marshmallows on top of each muffin.
To make the topping…
Place stuffed muffins in muffin tin.
Top with mini marshmallows.
Place muffin tin under broiler for 30 seconds or until golden brown.
Watch closely to prevent burning.
Serve in a dessert bowl or glass.
ENJOY!
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Sweet Potato Cornbread Muffins
Ingredients
Jiffy Cornbread Muffins
- 1 cup self-rising white cornmeal mx, sifted
- 1/2 cup self-rising flour, sifted See recipe notes for all-purpose flour.
- 1/4 cup corn muffin mix
- 2 tablespoons sugar (optional) I suggest using sugar for this recipe.
- 2 eggs, beaten
- 1 cup buttermilk
- vegetable oil cooking spray Or use vegetable oil to grease muffin tin.
Brown Sugar Sweet Potatoes
- 3 orange-fleshed sweet potatoes
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup dark brown sugar, packed
- 1/4 teaspoon nutmeg
- mini marshmallows for garnish (optional)
Instructions
Cornbread Muffins
- Preheat oven to 400 degrees.
- In medium-sized mixing bowl, combine cornmeal mix, flour, sugar, beaten eggs, and buttermilk. Stir until batter is smooth. Set aside 10 minutes so muffins will form a round top while baking.
- Thoroughly grease bottom and sides of a 6-cup muffin tin with vegetable oil cooking spray or grease each cup with 1/2 teaspoon vegetable oil.
- Reduce oven temp to 375. Bake 20-25 minutes or until muffins are golden brown and a knife inserted in center comes out clean.
- While muffins are baking, prepare sweet potato filling.
Brown Sugar Sweet Potatoes
- Wash and pat dry sweet potatoes. Peeling is optional. If not peeling, simply cut off dark spots.
- Slice whole sweet potatoes into circles (or wedges if preferred). Should be at least 1/4" thick. Arrange slices in a single layer on bottom of un-greased baking dish. Set aside.
- Drizzle 1/4 of melted butter over slices. Flip over to coat both sides. Cover with foil.
- After baking cornbread muffins, reduce oven temp to 350. Bake sweet potatoes for 15 minutes.
- In a small bowl, combine remaining melted butter, brown sugar and nutmeg. Stir until brown sugar is dissolved.
- Remove sweet potatoes from oven. Drizzle with butter and brown sugar mixture. Flip over sweet potatoes to coat both sides.
- For soft texture, cover with foil. For firm texture, remove foil. Continue baking 15 minutes OR until tender.
Sweet Potato Cornbread Muffins
- Allow muffins and sweet potatoes to cool.
- Flip muffins over. Use a teaspoon to carefully remove center from bottom of each muffin. Scoop lightly to avoid touching top or sides. Save "scoop" to use as a plug.
- Place a teaspoon of mashed sweet potatoes in center. Plug hole with "reserved scoop" removed from bottom of each muffin.
- Flip each muffin over before serving.