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Cheesy Sweet Potato Corn Muffins

A delightful fusion of sweet and savory goodness, these Cheesy Sweet Potato Corn Muffins are moist, cheesy, and perfect for breakfast or snacks.
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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: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 350 g grated sweet potato Can use fresh or thawed frozen sweet potatoes; squeeze out excess moisture.
  • 3 large eggs Room temperature for better incorporation.
  • 1 cup plain Greek yogurt For creaminess; can substitute with cottage cheese or dairy-free alternatives.
  • 1 cup corn kernels Can be fresh, canned (drained), or frozen.
  • 1 tsp ground cumin Adds warm depth of flavor.
  • 1 tsp onion powder A subtle layer of aromatic flavor.
  • 1 tsp salt Enhances overall taste.
  • 1/2 tsp black pepper For a hint of spice.
  • 220 g wholemeal self-raising flour Can substitute with all-purpose or gluten-free flour.
  • 1 cup grated cheddar cheese Sharp cheddar recommended for bold flavor.
  • 1 optional thinly sliced jalapeños For a spicy kick on top.

Method
 

Preparation
  1. Preheat your oven to 160 degrees C / 320 degrees F.
  2. Lightly grease or line a 12-hole muffin tin with paper liners.
  3. Peel and grate the sweet potatoes, then squeeze out excess moisture.
  4. In a large bowl, whisk together the sweet potatoes, eggs, Greek yogurt, corn, cumin, onion powder, salt, and black pepper.
  5. Gently fold in the wholemeal self-raising flour until just incorporated.
  6. Fold in the grated cheddar cheese until evenly mixed.
  7. Divide the batter among the prepared muffin cups, filling each about ¾ full.
  8. Optionally, place a thin slice of jalapeño on top of each muffin.
Baking
  1. Bake for about 35 minutes, or until the tops are golden and a toothpick comes out clean.
  2. Allow to cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins can be stored at room temperature for up to 3 days, in the fridge for up to a week, or frozen for up to 3 months. You can prepare the batter a day in advance and refrigerate it.