Sweet Potato Cornbread Muffins

By Danielle Nieman

This recipe levels up a basic cornbread into something EXTRA special. Introducing Sweet Potato Cornbread Muffins!

This post is all about how to make simple Sweet Potato Cornbread.

Sweet Potato Cornbread Muffins are unique and delicious! While they still have great texture from the cornmeal ingredients like regular cornbread, the sweet potato component adds a sweet substance. And to keep things simple, you can use canned sweet potatoes.

This recipe comes from a cookbook called “The Sweet Potato Queens’ Big-Ass Cookbook.” The title alone intrigued me, along with the great reviews, so I had to try. Well, let me say this: it did not disappoint!

Whether you enjoy these muffins with soup, stew, or meatloaf like me, they are the perfect quickbread side. I recommend serving them with a dab of salted butter and a little honey (or HOT honey) if you like them extra sweet.

Sweet Potato Cornbread Muffins

Ingredients You’ll Need:

• All-Purpose Flour, 1 cup

• Yellow Cornmeal, 1 cup

• Baking Powder, 4 tsp

• Salt, 1 tsp

• Sugar, 1/2 cup

• 1 (16-ounce) Can of Sweet Potatoes, drained.

• 2 Eggs

• Milk, 6 tbsp

• Vegetable Oil, 3 tbsp

Optional Topping Ingredients:

• Salted Butter

• Honey OR Hot Honey

Equipment Needed:

• 2 Mixing Bowls

• Stand or Hand Mixer

• Spatula

• Measuring Cups and Spoons

• Can Opener

• Non-Stick Cooking Spray

• Muffin Pan

• Oven

• Wire Cooling Rack

How To Make Sweet Potato Cornbread Muffins, Step-By-Step

Step 1: Preheat the oven to 425 degrees F.

Step 2: Mix the dry ingredients in a bowl.

Step 3: In another bowl, mix the sweet potatoes, eggs, milk, and oil. I used a stand or hand mixer for ease.

Step 4: Add the dry ingredients to the wet mixture. Mix until smooth and combined, but do not overmix.

Step 5: Spray a muffin pan with non-stick cooking spray and fill each muffin tin 3/4 of the way full.

Step 6: Bake the muffins at 425 degrees F for 15 to 20 minutes. Mine baked to perfection in 15 minutes, but every oven works differently.

Step 7: Let the muffins cool for a few minutes in the muffin tin before removing them to a wire cooling rack.

*This recipe makes 12 muffins. Serve warm with salted butter. Drizzle honey (or hot honey) on top for some extra sweetness.*

FAQs

How Should I Store Sweet Potato Cornbread Muffins?

I recommend storing them at room temperature in an airtight container or Ziploc bag for up to four days.

Can I Freeze These Muffins?

Yes! Store them in an airtight container or plastic bag in the freezer for up to three months.

Final Thoughts On The BEST Sweet Potato Cornbread Muffins

Sweet Potato Cornbread is incredibly delicious and pairs wonderfully with a hot meal! Enjoy these muffins solo or with butter and hot honey. If you enjoyed this recipe, check out Career Girl Meets…KITCHEN cookbook today available on Amazon!

Share this recipe with friends and family, and comment below if you enjoyed the muffins. Follow Career Girl Meets… on Pinterest, Instagram, Twitter, and Facebook.

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Strawberry Shortcake Muffins

Buttermilk Muffins

2-Ingredient Pumpkin Muffins