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Cheesy Sweet Potato Corn Muffins

Delightfully fluffy and cheesy muffins made with sweet potatoes and corn for a comforting and nutritious snack or side dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 350 g grated sweet potato For the best texture, use freshly grated sweet potatoes.
  • 3 large eggs Room temperature eggs create a fluffier texture.
  • 1 cup plain Greek yogurt Adds moisture and a protein boost.
  • 1 cup corn kernels Fresh, canned, or frozen; all work beautifully!
  • 1 tsp ground cumin Brings warmth to the muffins.
  • 1 tsp onion powder Adds savory depth of flavor.
  • 1 tsp salt Enhances all the other flavors.
  • 1/2 tsp black pepper Adds a subtle kick.
  • 220 g wholemeal self-raising flour Provides a wholesome base.
  • 1 cup grated cheddar cheese Choose a good quality cheese for rich flavor.
Optional Topping
  • 1 thinly sliced jalapeño For topping; adds a fun decorative touch.

Method
 

Preparation
  1. Preheat the oven to 160 degrees C (320 degrees F).
  2. Lightly grease or line a 12-hole muffin tin with paper liners.
  3. Peel, grate, and squeeze out excess moisture from the grated sweet potato.
Mixing
  1. In a large mixing bowl, combine grated sweet potato, eggs, yogurt, corn, cumin, onion powder, salt, and black pepper. Stir until thoroughly combined.
  2. Gently fold in the flour until just incorporated.
  3. Gently fold in the grated cheddar cheese.
Baking
  1. Fill muffin cups evenly with batter and add a thin slice of jalapeño on top if desired.
  2. Bake for about 35 minutes or until golden brown. Check doneness with a toothpick.
  3. Cool in the tin for 5 to 10 minutes before transferring to a wire rack.

Notes

Store in an airtight container: Room temperature for up to 3 days, refrigerator for up to 1 week, or freeze for up to 3 months.