Go Back

Cheesy Sweet Potato Corn Muffins

These muffins combine sweet potatoes, cheese, and corn for a delightful twist on a classic treat, making any moment special.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 350 g grated sweet potato (approximately 2 medium sweet potatoes) Opt for organic if possible.
  • 3 large eggs Ensure at room temperature for better mixing.
  • 1 cup plain Greek yoghurt (unsweetened) Add moisture and a slight tang.
  • 1 cup corn kernels (fresh, canned, or frozen)
Dry Ingredients
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 220 g wholemeal (whole wheat) self-raising flour Substitute with all-purpose flour + baking powder if needed.
Final Touch
  • 1 cup grated cheddar cheese (sharp for bold flavor) Can substitute with Pepper Jack for some heat.
  • optional thinly sliced jalapeño for topping Add for extra heat.

Method
 

Preparation
  1. Preheat the oven to 160 degrees C (320 degrees F) and grease or line a 12-hole muffin tin.
  2. Peel and grate the sweet potatoes, then squeeze out excess moisture.
  3. In a large bowl, combine grated sweet potatoes, eggs, Greek yoghurt, corn, cumin, onion powder, salt, and black pepper.
  4. Fold in the wholemeal self-raising flour gently, being careful not to overmix.
  5. Finally, fold in the grated cheddar cheese and divide the batter into the prepared muffin cups.
  6. Add a thin slice of jalapeño on top for those who like some heat.
Baking
  1. Bake in the preheated oven for about 35 minutes or until golden brown and a toothpick comes out clean.
  2. Allow muffins to cool in the tin for 5 to 10 minutes before transferring them to a wire rack to cool completely.

Notes

Store leftovers in an airtight container. They last for 2 days at room temperature or 1 week in the fridge. Can be frozen for up to 3 months.