Sweet Potato Cornbread Muffins

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Your family will love these moist and light Sweet Potato Cornbread Muffins! Serve them for snack or breakfast, or even as a side with soup or chili!

You might think of cornbread muffins as a fall food, but we love them all year round! They’re quick to stir together and bake, and they are incredibly versatile—they pair well with chili, salads, chicken dishes, and even eggs. They also stand alone as a filling snack, especially when drizzled with a little honey.

This version is super special, because it’s packed with the goodness of sweet potato! You’ll barely notice the veggie int he final product at all– it just lends a slight golden hue and tender texture to the cornbread.

Tips for Making and Storing Sweet Potato Cornbread Muffins

  • To speed up your ingredient prep, cook your sweet potato in the microwave! It only takes a few minutes and it’ll be perfectly soft and tender, ready to mix into the batter.
  • We used all purpose flour this time, but you can also substitute white whole wheat flour for added fiber and nutrition.
  • Once the muffins are fully cooled, you may freeze them in a zip-top bag to enjoy later! Defrost in the refrigerator overnight or on the countertop for an hour before serving.

Egg and Dairy Free Options

These muffins can easily be adapted to omit common allergens. It’s already egg-free! And you can substitute a non-dairy milk if you prefer like almond milk or flax milk.

Whether you serve these warm out of the oven, as my little girl prefers, or reheat them briefly later on, your family will love the moist texture and subtle sweetness inside each bite. Enjoy!

Sweet Potato Cornbread Muffins

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Course: Side Dish
Cuisine: American
Keyword: Cornbread Muffins with Amazing Sweet Potatoes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 18 muffins

Ingredients

  • 1 large sweet potato
  • 2 cups cornmeal, yellow
  • 2 cups flour
  • 2 tablespoon baking powder
  • 1 teaspoon salt
  • 2 cups milk
  • 1/3 cup maple syrup, pure
  • 1/3 cup coconut oil

Instructions

  • Rinse/scrub the outside of your sweet potato.  Don’t dry. Prick the potato all over with a fork. Microwave on high for 6-8 minutes or until tender; turning once. Allow to cool slightly, then scoop out the flesh and mash. You will need 3/4 cup for the muffins, you may have a bit left over.
  • Preheat the oven to 375 degrees F and line a muffin tin with silicone liners or grease with nonstick spray.
  • Stir together all ingredients and spoon into the prepared tin, filling each cup very full and mounding slightly on top. (The batter should be thick.)
  • Mix the dry ingredients together in a large bowl or mixer. In a separate bowl, mix together wet ingredients. Add to the dry and mix just until combined. The batter will be thick.
  • Fill each muffin tin a bit more than 3/4 full.
  • Bake for 24-26 minutes or until just starting to turn golden brown and a cake tester inserted into the center comes out clean. Let cool in the pan.
  • Serve warm or reheat slightly before serving if desired.
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5 Comments

Hello, I’m planning on making these for my son. Will the sweet potatoes with the skin be mushy and mix readily with the other ingredients?

Hi Marialis, thanks for pointing this out. You should actually scoop the sweet potato out of the skins before mixing with the remaining ingredients. We’ve updated the recipe to make that clear.

5 stars
We LOVE these. We usually make a double batch and freeze. For a double batch we use 1C white flour 1/2 C whole wheat and 1/4C barley flour. We also add 1C of frozen corn. Our toddler and everyone loves them.

5 stars
We LOVE these. We usually make a double batch and freeze some. For a double batch we use 1C white flour 1/2 C whole wheat and 1/2C barley flour. We also add 1C of frozen corn. Our toddler and everyone loves them.