Cheddar Jalapeño Sweet Potato Muffins (Print)

Tender, cheesy muffins filled with jalapeño and sweet potato, ideal for quick snacks or breakfast.

# Ingredients:

→ Vegetables

01 - 1 cup cooked and mashed sweet potato (approximately 1 medium sweet potato)
02 - 2 medium jalapeños, seeded and finely chopped

→ Dairy

03 - 1 cup shredded sharp cheddar cheese
04 - 1/2 cup whole milk
05 - 1/4 cup unsalted butter, melted and cooled

→ Dry Ingredients

06 - 1 1/2 cups all-purpose flour
07 - 1/2 cup cornmeal
08 - 2 teaspoons baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon salt

→ Eggs

11 - 2 large eggs

# Directions:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, thoroughly whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk the eggs, whole milk, melted and cooled butter, and mashed sweet potato until homogenous.
04 - Pour the wet mixture into the dry ingredients and gently stir until just combined; avoid overmixing to preserve tenderness.
05 - Carefully fold the shredded cheddar cheese and chopped jalapeños into the batter until evenly distributed.
06 - Divide the batter uniformly among the prepared muffin cups.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted in the center of a muffin emerges clean.
08 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Tips:

01 -
  • Perfect balance of sweet, spicy, and cheesy flavors
  • Quick and easy to prepare for busy mornings or snack time
02 -
  • For more heat, keep jalapeño seeds or add cayenne
  • Monterey Jack cheese works well as a mild alternative
03 -
  • Do not overmix batter for tender muffins
  • Allow sweet potato to cool before combining with other ingredients

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