Sweet Potato Corn Muffins

A muffin is split open on a plate with butter and honey drizzling on top. More muffins in autumn-patterned wrappers are stacked on a plate in the background.

These sweet potato corn muffins made with Jiffy mix turn out golden and moist with warm cinnamon and nutmeg flavor in every bite, ready in under 40 minutes from a couple of boxed mixes and real mashed sweet potato.

Course Breakfast, Side

Cuisine American

Diet Vegetarian

Keyword baked, bread, quick, sweet

Prep Time 20

Cook Time 18

Total Time 38

Servings muffins

Calories 224

Author Gina Dickson

Ingredients

2 boxes Jiffy Corn Muffin Mix 8.5 ounces each (any store-brand corn muffin mix in an 8.5-ounce box works too)
1/4 cup brown sugar your preferred sweetener works as a substitute
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs
1/4 cup unsalted butter melted (measured solid)
1/2 cup milk any milk works, whole milk recommended
1/2 cup sour cream plain Greek yogurt works as a substitute
1/3 cup honey
1 1/2 cups sweet potato cooked, peeled, and mashed (leftover baked sweet potato or drained plain canned sweet potato, mashed, also works)

Instructions

Prepare the Pan and Oven

Preheat the oven to 400 degrees Fahrenheit.
Spray each cup of a standard 12-cup muffin tin with cooking spray, or line with paper muffin liners. For all 16 muffins, use a second muffin tin for the remaining 4 muffins.
If you are not using paper liners but spraying the pan, place the prepared muffin tin in the oven for 5 to 10 minutes while you make the batter, until warmed through. This step is optional but helps create crispy muffin edges.

Mix the Batter

In a large bowl, whisk together the corn muffin mix, brown sugar, cinnamon, and nutmeg until evenly combined.
2 boxes Jiffy Corn Muffin Mix, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg
In a separate bowl, stir together the eggs, melted butter, milk, sour cream, honey, and mashed sweet potato until smooth.
2 eggs, 1/4 cup unsalted butter, 1/2 cup milk, 1/2 cup sour cream, 1/3 cup honey, 1 1/2 cups sweet potato
Add the dry ingredients to the wet ingredients and stir just until combined; the batter should be thick and slightly lumpy. Do not overmix, which can make the muffins dry and dense.

Fill and Bake

Carefully remove the hot muffin tin from the oven.
Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
Bake until the tops are golden brown and a toothpick inserted into the center comes out clean, about 18 minutes. If the toothpick has wet batter on it, continue baking for a few more minutes and check again.
Let the muffins cool in the pan for 5 minutes before removing.

Notes

Cook Time: Start checking the muffins at 18 minutes. They are ready when the tops are golden brown, and a toothpick inserted into the center comes out clean. Depending on your oven, the muffins may need up to 25 minutes. If needed, continue baking and check every 2 minutes.
Preparing the Sweet Potatoes: Air frying or baking gives the sweet potatoes the best flavor. To microwave, pierce the sweet potato several times with a fork, then microwave on high for 5 to 8 minutes, flipping halfway through, until a fork slides in easily. This is the fastest option if you haven't cooked one ahead. To air fry, cook at 400 degrees Fahrenheit for 45 to 60 minutes, until a fork slides in easily. To bake, cook at 400 degrees Fahrenheit for 55 to 70 minutes, until a fork slides in easily. Let the cooked sweet potatoes cool slightly, remove the skins, and mash until smooth. For an extra-smooth texture, use a hand immersion blender or food processor. To boil, peel and chop the sweet potatoes into chunks. Cook in salted water for 15 to 20 minutes, until fork-tender. Drain well and mash until smooth. Boiling adds extra moisture and may make the muffins denser. Cool the mashed sweet potatoes before adding them to the batter. Warm sweet potatoes can melt the butter too soon and affect the muffin texture.
Make Ahead: Cook and mash your sweet potato up to a day ahead. Store it covered in the fridge, then bring it closer to room temperature before mixing it into the batter.
Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Reheating: Microwave a muffin for 20 to 30 seconds. For oven reheating, warm at 300 degrees Fahrenheit for about 5 minutes.
Freezing: Wrap the muffins individually and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature, or reheat from frozen in a 300-degree Fahrenheit oven for 8 to 10 minutes.
Substitutions: Replace sour cream with an equal amount of plain Greek yogurt. Any milk can be used in place of whole milk. Replace brown sugar with your preferred sweetener. Replace Jiffy Corn Muffin Mix with any store-brand corn muffin mix in an 8.5-ounce box. Leftover baked sweet potato or drained plain canned sweet potato, both mashed, can be used in place of freshly cooked sweet potato. Canned and boiled sweet potato carry more moisture than air-fried or baked, so muffins made with either may turn out slightly denser.

Nutrition