Sweet Potato Cornbread Muffins are perfect for dunking in your favorite soup or chili!
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:
- Healthy Vegetarian Quinoa Chili
- Vegan Lentil Chili (Instant Pot + Slow Cooker)
- Smoky Chipotle Turkey and Sweet Potato Chili (Instant Pot + Stove Top)
- Spicy Harissa Turkey Chili (Instant Pot + Stove Top)
Sweet Potato Cornbread Muffins
These tasty Sweet Potato Cornbread Muffins are perfect for dunking in your favorite soup or chili!
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.
Combine cornmeal, flour, baking powder, salt, cinnamon, and nutmeg. Mix well and set aside.
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!)
Remove from heat and stir in sugar. Whisk until fully incorporated.
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.
Once the eggs are incorporated into the batter, add your cornmeal-flour mixture and whisk until few lumps remain.
Bake for 15-18 minutes, until muffins are golden and cooked through.
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!
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!
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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