Whichever method you choose, make sure the sweet potatoes are smooth and cooled slightly before mixing them into the batter. Warm potatoes can melt the butter too soon and change the texture of your muffins.
Jiffy Sweet Potato Cornbread Muffins
I’ve been sharing recipes online for almost a decade now, and let me tell you, this Sweet Potato Cornbread Muffin recipe feels like home. Yall have been asking me for Jiffy Cornbread Mix recipes for years, and I'm delivering, honey! These are giving buttery, sweet honey, brown sugar, and cinnamon greatness in every bite. Watch out, you're going to need more than just one!
Servings 16 muffins
Calories 199kcal
Equipment
Ingredients
- 2 8.5 oz boxes Jiffy Corn Muffin Mix
- ¼ cup brown sugar or sweetener
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 eggs
- ½ cup milk Any milk will work. I used whole milk.
- ½ cup sour cream or plain Greek yogurt.
- ⅓ cup honey
- ¼ cup melted unsalted butter Measured solid, plus more for greasing the pan, I use ½ tablespoon
- 1 ½ cups sweet potatoes Cooked, mashed (or pureed), and cooled. See notes.
Instructions
- Preheat oven to 400 degrees.
- Grease each of the muffin cups in the muffin tin.
- Place the muffin tin in the oven to heat while you mix the batter (5-10 minutes). This will produce muffins with crispy edges. You can skip this step if that isn't important to you.
- In a large bowl, whisk together the dry ingredients: Jiffy mix, cinnamon, nutmeg, and sugar or sweetener.2 8.5 oz boxes Jiffy Corn Muffin Mix, ¼ cup brown sugar or sweetener, ½ teaspoon cinnamon, ¼ teaspoon nutmeg
- In a separate bowl, add the eggs, ¼ cup melted butter, milk, sour cream, honey, and pureed sweet potatoes. Add the dry ingredients to the wet and stir to combine. don’t overmix! That's what causes dry muffins. The batter should be thick but slightly lumpy.2 eggs, ½ cup milk, ½ cup sour cream or plain Greek yogurt., ⅓ cup honey, ¼ cup melted unsalted butter, 1 ½ cups sweet potatoes
- Pour the mixture into the muffin cups, reserve about an inch from the top of each tin. Fill each about ¾ of the way up.
- Bake for 18-25 minutes or until a toothpick can be inserted and return clean. Mine were ready right at 18 minutes.
Notes
For silky smooth sweet potatoes, blend them with a hand immersion blender or food processor once they are cooked. This makes the muffins super tender!
You can air fry, bake, or boil your sweet potatoes, whichever fits your schedule. The goal is to get them fork-tender and mashable. I love to air fry mine.
Air frying and baking are the best options for flavor. Air fry at 400 degrees for 45-60 minutes until fork tender. To bake them, bake them at 400, for 55-70 minutes or until a fork slides in easily. Let them cool slightly, then peel off the skins and mash until smooth.
My least favorite method is boiling them, but it works! Peel and chop the sweet potatoes into chunks. Add them to a pot of salted water and bring to a boil. Cook for 15–20 minutes, or until fork-tender. Drain well, then mash until smooth.
Boiling tends to make sweet potatoes absorb more water, which can lead to a thinner, wetter mash. When you mix that into your batter, it can make the muffins too soft, dense, or even a little gummy instead of fluffy and tender.
Nutrition
Serving: 1muffin | Calories: 199kcal | Carbohydrates: 8g | Protein: 3g | Fat: 29g