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
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition
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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I was able to make these muffins Vegan, and diabetic friendly, still delish.
So happy to hear it!!! xoxo
These muffins sounds delicious can’t wait to try them
So excited for you to try them, Reese! Thank you!
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
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!
These are now a family favourite. Great with ribs! I sometimes use maple syrup instead of honey. Delicious either way. Thanks for the recipe!
This is very good, thanks for the recipe .
We will at 8600 ft what do I need to do to adjust for the altitude?
Hi Marla! Since I’m at sea level, you’ll for sure want to adjust a few things for altitude. This guide by King Arthur Flour is amazing and has so many detailed tips that will come in handy! https://www.kingarthurflour.com/learn/resources/high-altitude-baking
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?
These were the perfect side with the chili I made and they were great leftover too!
I’m glad you enjoyed them Wilhelmina, thanks!
These are the perfect muffin. Perfect for gracing the Thanksgiving table this year!!
YAY! Thanks Renee!
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!
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!
Amazing!!! Only cornbread I’m making from now on.
Ahhhh yay!!!!! Thank you!
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!
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
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!
I altered this recipe to be GF and DF and they were so good thank you for sharing your recipe!
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
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
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!
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!