Sweet Potato Cornbread Muffins

Sweet Potato Cornbread Muffins are perfect for dunking in your favorite soup or chili!

Sweet Potato Cornbread Muffins Recipe

Our Fall baking adventures are in full swing! These sweet potato spiked cornbread muffins are spiced with cinnamon and nutmeg and drizzled with honey for a whole lot of YUM!

Sweet Potato Cornbread Muffins

Instead of the typical dry rock-o-cornbread, these cornbread muffins are fluffy and flavorful!

Pair them with chili, a piping hot bowl of tomato or butternut soup, or just snag a few for on-the-go snacking! They’re a great compliment to your fall comfort food or simply enjoy them all on their own. I hope y’all love these cinnamon-kissed sweet potato cornbread muffins as much as we do.

We love having leftover muffins warmed up for breakfast with a little butter and/or honey, and they’re simply delightful with a big bowl of chili!

pass the chili!

We have a few vegan, vegetarian, and t-rex chili recipes on the site so there’s something for everyone:

Sweet Potato Cornbread Muffins

Sweet Potato Cornbread Muffins Recipe
4.86 from 14 votes

Sweet Potato Cornbread Muffins

These tasty Sweet Potato Cornbread Muffins are perfect for dunking in your favorite soup or chili!

Course Side Dish
Cuisine American
Keyword Sweet Potato Cornbread Muffins
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 226 kcal
Author Jenn Laughlin - Peas and Crayons


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 TBSP baking powder
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/4-1/2 tsp nutmeg
  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup sweet potato puree (see notes for instructions)
  • 2-4 TBSP honey
  • 1/2 cup milk
  • 2 large eggs


  1. Preheat oven to 375 degrees F and grease a 12-cup muffin tin with butter or oil if browned bottoms are preferred or use muffin liners to keep them lighter yellow.

  2. Combine cornmeal, flour, baking powder, salt, cinnamon, and nutmeg. Mix well and set aside.

  3. In a large pot over medium heat, brown your butter. Let your butter melt untouched, then once it starts to simmer with little brown flecks at the bottom, whisk constantly until butter is lightly golden and fragrant. (This will add extra flavor to our muffins!)

  4. Remove from heat and stir in sugar. Whisk until fully incorporated.

  5. Next whisk in sweet potato, milk, and honey and whisk well. By now the mixture should have cooled, but if still hot, allow to cool for a few more minutes before whisking in eggs. 

  6. Once the eggs are incorporated into the batter, add your cornmeal-flour mixture and whisk until few lumps remain.

  7. Bake for 15-18 minutes, until muffins are golden and cooked through.

  8. Insert a toothpick in the center to test for doneness. If it comes out clean the muffins are ready! Cool in the pan for 5 minutes, then place on a wire cooling rack to finish cooling. Treat your self with a hot from the oven muffin spread with butter, honey, or all on it's own!

Recipe Notes

While canned pureed sweet potato is available, I like to snag a medium sweet potato and cook it up fresh!

Instead of peeling and dicing, I simply pierced my potato a few times with a fork and microwaved it for approx. 9 minutes until hot and fluffy. Then I sliced it in half, scooped out the sweet potato, and used a hand mixer to gently whip it for about 30-60 seconds to help it mix smoothly into the muffins. 

After measuring out my cup of sweet potato I had a little bit leftover. I enjoyed it as a snack while I baked!

Reheating leftover muffins? For microwave oven, cook on high for 30 seconds per muffin. For oven, heat to 350°F, wrap muffins in foil, and bake approx. 10-15 minutes.

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Sweet Potato Cornbread Muffins
Amount Per Serving
Calories 226 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 48mg16%
Sodium 216mg9%
Potassium 235mg7%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 13g14%
Protein 4g8%
Vitamin A 2537IU51%
Vitamin C 2mg2%
Calcium 69mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Sweet Potato Cornbread Muffins with Honey

Sweet Potato Cornbread Muffins with Honey and Butter

If you get a chance to try these fluffy sweet potato cornbread muffins, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!

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Recipe Rating


  • Maran

    5 stars
    These were great! I love that they had sweet potato in them. It made them a little more moist and less crumbly than other recipes I’ve tried. This will definitely be my go-to cornbread recipe from now on!

    • I’m so happy you enjoyed the muffins, Maran! xo

  • Rose

    If you wanted to make this gluten free could you just sub the flour for a gluten free flour ?

    • Hi Rose! I haven’t tested it with gluten-free flour so I can’t speak for how it will work exactly as far as needing extra liquid ingredients or whatnot. If I were testing it out though I would start by trying a cup-for-cup all purpose GF flour blend like King Arthur — I have great luck with their blend!

  • Brenda

    5 stars
    These are now a family favourite. Great with ribs! I sometimes use maple syrup instead of honey. Delicious either way. Thanks for the recipe!

  • Janis

    5 stars
    This is very good, thanks for the recipe .

  • Marla

    We will at 8600 ft what do I need to do to adjust for the altitude?

  • Jackie

    3 stars
    I love the flavor but mine came out very dense and somewhat dry. I’ll try again… hopefully 2nd time is a little better

    • Hi Jackie! I’m happy to help troubleshoot if you need assistance. The muffins should be tender and on the lighter side compared to most cornbread — we make these a lot! Are you baking at higher altitude? Any small swaps or adjustments made?

  • wilhelmina

    5 stars
    These were the perfect side with the chili I made and they were great leftover too!

    • I’m glad you enjoyed them Wilhelmina, thanks!

  • Renee Goerger

    5 stars
    These are the perfect muffin. Perfect for gracing the Thanksgiving table this year!!

  • Liberte

    5 stars
    This was a hit with my family! So much that I ended up making it 2 days in a row. The only changes I made was that I added more sugar the second time around as well as sour cream for moistness. I baked it in a 10 inch cast iron skillet for 25 minutes. So delicious!

    • Repeat status FTW! So excited to hear you’re loving the recipe and I totally want to try some sour cream in the muffins next time – YUM!

  • Patricia N Brassel

    5 stars
    This was a hit with my turnip green soup for the Super Bowl Party. The group LOVED it.

    • So stoked y’all enjoyed them! Thanks Patricia!

  • Marsha M

    5 stars
    Amazing!!! Only cornbread I’m making from now on.

  • Jody

    5 stars
    I had lots of leftover sweet potato casserole from thanksgiving. I made a batch of this batter (doubled the sweet potato and omitted sugar, butter, spices)(it was already in the casserole) and baked it in a buttered 8” cast iron skillet 375/20 min
    Really excellent. The texture is so moist and dense.

    • Such an awesome use of leftover sweet potato casserole! Love it!

  • Annmarie

    Can you skip or substitute the sugar?
    Thanks so much!

    • Hi Annmarie! They will be very bland without it so I wouldn’t skip it for this particular recipe. I haven’t had a chance to test it with swaps but pure maple syrup might make a nice replacement. I’ve also had great luck in similar recipes using coconut sugar in pace of granulated sugar. It would require some testing if you don’t mind experimenting a bit! xoxo

  • Emily

    5 stars
    I used leftover sweet potato puree soup so decreased the milk. They were DELICIOUS. My sometimes picky eaters (ages 4 and 5) inhaled them, because we were having sweet potato “cupcakes” for dinner. Great recipe!

  • Kellie

    5 stars
    I altered this recipe to be GF and DF and they were so good thank you for sharing your recipe!

    • Annmarie

      ooh can you share what (And how much) you used to make it DF and GF? I’d love to try this but need those modifications. Thanks so much! Annmarie

  • Katherine Kovacs

    Do you add the 2-4 T honey to the batter?

    • Hi Katherine, yes! It’ll go in along with the sweet potato and milk (though I’ve also made them sans honey and they still work!) – I updated the recipe, thanks! xoxo

  • Melanie

    5 stars
    Yummy!! These were easy to throw together, kiddo approved and perfect as a side for soups, but also great alone with a cup of coffee!

    • Yay!!! So so so glad you enjoyed the muffins!

  • sabrina

    5 stars
    what a great idea, especially from my perspective since I love sweet potatoes, and also since I’ve never had it pureed into a muffin! thank you for this recipe

    • The combo rocks my socks! Thanks Sabrina!

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