Sweet Potato Cornbread Muffins

These sweet potato cornbread muffins are moist, sweet and savory! They put regular cornbread muffins to shame!

I’ve been seeing these recipes for sweet potato cornbread muffins a lot lately on Pinterest, and social media. Ive been super curious to see how they are, and finally made them!

Glad I did, because they are fantastic! And I had a feeling they would be, just because of the sweet potato. Adding great moisture and texture to the muffins!

Not to mention the added nutrients from the sweet potatoes. You don’t really get that in regular cornbread!

And, ok…I have a small confession to make. There were about 15 muffins from this batch. I gave 4 to my mom to take home, and my husband had one. There are 4 left. You do the math…

Let’s just say, they are really really good. Plain and simple!

Now, excuse me while I go work off the 10 muffins I devoured!

If you make this recipe, I hope you enjoy it as much as my family did!

Make sure to check out another recipe of mine for pistachio muffins! https://thehungrylyoness.com/bakery-style-pistachio-muffins/

Check me out on Facebook or instagram @thehungrylyoness! Follow me so you get notified of when I post new recipes!

Sweet Potato Cornbread Muffins

These sweet potato cornbread muffins are moist, sweet and savory! They put regular cornbread muffins to shame!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course: Breakfast

Ingredients Method

Ingredients

  

• 1 cup all purpose flour
• 1 cup cornmeal
• 1/2 cup granulated sugar
• 1/2 tsp ground cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 2 eggs
• 1 cup half and half
• 1/2 tsp salt
• 1/2 cup ( 1 stick) salted, melted butter
• 2 cups cooked and mashed sweet potatoes About 2 large sweet potatoes
• 1/3 cup honey

Method

 

1. Preheat oven to 375°. Place paper liners in muffin pan.
2. You can bake your sweet potatoes, or microwave them. I cooked mine in the microwave by poking a few holes with a fork in each potato, place on a microwave safe plate, and cook on 100% power level for about 5-10 minutes. Depending on how thick your potatoes are.
3. When potatoes are done, they should be soft and mushy. Cut them in half to let them cool to handle.
4. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, salt and cinnamon.
5. Add in your sweet potato by scooping it out of the skin. Mix well using a handheld mixer, or hand mix with spoon. Add eggs, melted butter and honey. Mix well, then add half and half. Mix everything well until creamy and well combined.
6. Pour batter into lined muffin tins.
7. Bake in preheated oven for 30-35 minutes, or until toothpick comes out clean when inserted in middle of muffin.
8. Enjoy!