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+ servings

Sweet Potato Cornbread Muffins

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


  • 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


  • 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.