Sweet Potato Corn Muffins are moist with a perfect crumbly texture. Every bite is filled with both sweet potato and cornbread flavor. They contain just the right amount of sweetness and, by using honey, it adds a nice dimension of flavor.

Corn Muffins on a plate with a bite taken out of one.

Adding mashed sweet potato to this recipe is the best way to make a corn muffin.

It adds great flavor and the ideal moistness to the crumbly texture.

The batter for these muffins comes together easily in one bowl. You may also have majority of the ingredients in your household already!

Main Ingredients

These are the ingredients you will need to make the different components of this recipe. However, the full list and their measurements are in the recipe card below.

Sweet Potato and Cornbread Muffin ingredients measured out in bowls.

If you are looking for a more classic cornbread recipe, try my Gluten Free Cornbread Muffins that are made with honey or classic Gluten-Free Cornbread.

Ways to Cook the Sweet Potato

There are multiple ways you can cook a sweet potato for this recipe. No method is better than the other, however, I do prefer the oven method for its ease and accessibility.

Microwave Method

Poke holes in the cleaned sweet potato with a fork, and place it on a microwave-safe plate.

Microwave on high for 5-7 minutes, flipping it halfway through, and then check for tenderness. If it’s still firm, continue cooking in 1-minute increments until it is soft and easy to pierce with a fork

Let cool completely before using in the sweet potato corn muffin recipe below.

In the Oven

Baking the sweet potato in the oven is my preferred method. It is easy, accessible and creates a great flavor. Bake at 400 degrees F for 45-60 minutes or until tender.

Once done baking in the oven, let the sweet potato cool completely.

Grilling Method

If you are a grill master, you can definitely grill the sweet potatoes until cooked. Just make sure they are cooled before adding them into the batter.

Baked corn and sweet potato muffins in the muffin tin.

How to Make Sweet Potato Corn Muffins

The full-detailed instructions for these Sweet Potato Corn Muffins are written out in the recipe card below. Use these images to help guide you as needed when following the directions.

Melted butter in a bowl.
Melt the butter
Melted butter in a bowl with granulated sugar.
Add the granulated sugar
Melted butter in a bowl mixed with granulated sugar.
Whisk
Adding sweet potato to the sugar and butter in a bowl.
Add the mashed sweet potato
Wet ingredients mixed together in the mixing bowl.
Mix
Adding flour to the wet ingredients.
Add the flour
Mixed batter in a bowl.
Mix until incorporated
Adding cornmeal to the batter.
Add the cornmeal
Batter resting in the mixing bowl.
Fold into the batter
Corn muffin batter in the muffin liners.
Transfer the batter to the muffin liners
Baked sweet potato corn muffins in the muffin tin.
Bake
Corn Muffins in their wrappers on a plate.
Let cool slightly
A sweet potato corn muffin with a bite taken out of it.
Enjoy!

Frequently Asked Questions

Are these Sweet Potato Corn Muffins gluten-free friendly?

If you use gluten free all purpose flour, then yes, these muffins are gluten-free friendly. Substitute the flours at a 1:1 ratio.

Will these muffins be dry like other corn muffins?

Nope! The sweet potato adds a great moistness to this recipe. It is more moist than your typical cornbread recipe.

Can I make this recipe in cornbread form?

You can, however, I have not tested this yet myself. I would make the batter as instructed but then adjust the baking to 350 degrees F for about 20-30 minutes in a prepared, 8×8 or 9×9, square baking pan. Keep an eye on it in the oven to ensure the cornbread doesn’t over-bake.

How do I know the muffins are done baking?

The muffins are done baking when a toothpick comes out the center clean. There should be no raw batter on it, maybe just a few crumbs.

What is the best way to store leftover muffins?

Store in an airtight container at room temperature for up to 3 days or in the fridge for 1 week. You can also freeze the muffins in a freezer-safe container for up to 2 months.

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Cornbread muffins on a platter in their muffin wrappers.
Corn and sweet potato muffin with a bite taken out of it.

Sweet Potato Corn Muffins Recipe

Prep Time: 10 minutes
Cook Time: 17 minutes
Resting Time: 15 minutes
Total Time: 42 minutes
Yield: 12 muffins
Sweet Potato Corn Muffins are moist with a perfect crumbly texture. Every bite is filled with both sweet potato and cornbread flavor. They contain just the right amount of sweetness and, by using honey, it adds a nice dimension of flavor.
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Ingredients
 

  • 1/2 cup Salted Butter, melted
  • 1/2 cup Granulated Sugar
  • 2 large Eggs, at room temperature
  • 1/4 cup Honey, or Maple Syrup
  • 1/2 cup Milk, Regular or Almond Milk
  • 2/3 cup Sweet Potato
  • 1 cup All Purpose Flour
  • 1 cup Cornmeal
  • 2 tsp Baking Powder

Instructions
 

  • In a large mixing bowl, add the granulated sugar and melted butter
  • Whisk until combined
  • Add the eggs and whisk
  • Next add in the honey and milk
  • Whisk
  • Add the mashed sweet potato and incorporate into the batter. I used an electric hand mixer
  • Mix in the flour and baking powder, I used the electric hand mixer for this as well
  • Fold in the cornmeal. I used a rubber spatula until just combined
  • Let the batter sit for 15-20 minutes
  • While the batter rests, preheat the oven to 400 degrees F
  • Line the muffin tin with muffin liners. I put one in every other mold to give the muffins enough space to rise high and have a domed top
  • Transfer the batter to the muffin liners, filling 2/3 of the way
  • Bake in the oven at 400 degrees F for 7 minutes then reduce the temperature to 350 degrees F to bake for an additional 10-12 minutes
  • Remove from the oven when a toothpick comes out of the center clean
  • Let cool slightly and enjoy!

Nutrition

Serving: 1muffin, Calories: 230kcal, Carbohydrates: 34g, Protein: 4g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 51mg, Sodium: 162mg, Potassium: 96mg, Fiber: 2g, Sugar: 15g, Vitamin A: 1330IU, Vitamin C: 0.2mg, Calcium: 64mg, Iron: 1mg
Author: Jessica Selensky
Course: Breakfast, Snack
Cuisine: American
Keywords: Bakery Muffins, Breakfast Muffin, breakfast recipes, Corn Muffins, Cornbread Muffins, healthy muffins, Meal Prep Breakfast, muffin recipe, muffins, on-the-go breakfast, Sweet Potato Corn Muffins, Sweet Potato Muffins, Sweet Potato Recipes

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