Sweet Potato Honey Butter Cornbread Muffins

Step 1

Preheat your oven to 400°F (200°C). Line a standard muffin tin with paper liners or lightly grease with butter or cooking spray.

Step 2

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Step 3

In a separate bowl, beat the eggs lightly, then add mashed sweet potatoes, milk, vegetable oil, and honey. Mix until the ingredients are smooth and well blended.

Step 4

Add the wet ingredients into the dry ingredients, stirring gently with a spatula or spoon. Mix just until everything is incorporated—avoid over-mixing to keep the muffins tender.

Step 5

Divide the batter evenly among the muffin cups, filling each about three-fourths full for a nice rise.

Step 6

Bake for 16-18 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.

Step 7

While the muffins are baking, prepare the honey butter. In a small bowl, mix the softened butter, honey, and a pinch of salt until fluffy and fully combined.

Step 8

Let the muffins cool for 5 minutes, then transfer to a wire rack. Serve warm, generously slathered with honey butter.