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Sweet potato cornbread muffins with honey butter served on a plate.
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5 from 2 votes

Sweet Potato Honey Butter Cornbread Muffins

Warm, comforting muffins that combine sweet potatoes, honey butter, and classic cornbread flavors.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Comfort Food, Easy
Servings: 12 muffins
Calories: 200kcal

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Whisk

Ingredients

Muffin Ingredients

  • 1 cup mashed sweet potatoes (about 1 large cooked sweet potato)
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk (whole milk preferred)
  • 1/4 cup vegetable oil (or melted butter)
  • 2 large eggs
  • 1/4 cup honey

Honey Butter Ingredients

  • 1/2 cup unsalted butter (softened)
  • 1/4 cup honey
  • 1 pinch salt

Instructions

  • Preheat your oven to 400°F (200°C). Line a standard muffin tin with paper liners or lightly grease with butter or cooking spray.
  • In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  • In a separate bowl, beat the eggs lightly, then add mashed sweet potatoes, milk, vegetable oil, and honey. Mix until the ingredients are smooth and well blended.
  • Add the wet ingredients into the dry ingredients, stirring gently with a spatula or spoon. Mix just until everything is incorporated—avoid over-mixing to keep the muffins tender.
  • Divide the batter evenly among the muffin cups, filling each about three-fourths full for a nice rise.
  • Bake for 16-18 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
  • While the muffins are baking, prepare the honey butter. In a small bowl, mix the softened butter, honey, and a pinch of salt until fluffy and fully combined.
  • Let the muffins cool for 5 minutes, then transfer to a wire rack. Serve warm, generously slathered with honey butter.

Notes

For a lighter crumb, sift your dry ingredients before mixing. You can also substitute canned pumpkin puree for sweet potatoes if needed.

Nutrition

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 10g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg