Sweet potatoes are one of my favorite ingredients to sneak into unexpected recipes. They also add an almost creamy moisture to dairy-free recipes, like these Sweet Potato Cornbread Muffins. And they add sweetness, even to savory dishes, and pack a nice dose of Vitamins A and C. I love how they so seamlessly blend into other ingredients, making everything taste better without anyone knowing exactly why.
I know that some families might reserve cornbread muffins for the fall, but we like them all year round. They are quick to stir together and bake up, and they are incredibly versatile—they pair well with chili, salads, chicken dishes, and even eggs. And they stand alone as a filling snack, especially when drizzled with a little honey. This version, which is almost imperceptibly loaded with a veggie, is a recent favorite.
I sometimes joke that the only time that my daughter will eat homemade muffins is when they are fresh from the oven. But if I time it right, she’ll happily dig in, and she loves these cornbread muffins, especially when I bake them in colorful silicone liners. The inside of these muffins is moist, yet dense, with an almost cake-like texture. They are tender without falling apart and freeze nicely too.
If your family has an issue with dairy, you can make these muffins with a nondairy milk. I’ve been using this unsweetened Flax Milk with great success, though I’ve made them with regular dairy milk in the past, too. And since there aren’t any eggs or nuts in the batter either, they are also a safe bet for little ones with an egg or nut allergy.
Whether you serve these warm out of the oven, as my little girl prefers, or reheat them briefly later on, your family will love the moist texture and subtle sweetness inside each bite.