Sweet Potato Cornbread Muffins made with warming spices, maple syrup, and sweet potato. These muffins have the best flavor and are perfect alongside a hearty bowl of chili or your next holiday meal.

Why You’ll Love These Sweet Potato Cornbread Muffins

Cornbread is one of my most favorite foods on the planet and I love experimenting with my classic cornbread recipe to make more delicious and flavorful combinations.

These sweet potato cornbread muffins are one of my new favorites. They’re filled with sweet potato, warm spices, and a touch of maple syrup for a bit of sweetnes.

Whether you are serving these muffins alongside a huge bowl of your favorite soup or chili or passing them at the table at your next holiday meal, they are the perfect fit.

Sweet Potato Cornbread Ingredients

Full list of ingredients & measurements provided in the Recipe Card, below.

Sweet Potato Puree: you can either bake your own sweet potatoes to make puree or use canned sweet potato puree.
Flour: you can use either all-purpose flour or gluten free flour all purpose flour for these muffins. I’ve tested the cornbread with both types of flour and they have come out well. I don’t recommend using almond flour or coconut flour as a one to one replacement for the gluten free all purpose in this recipe
Corn Meal: I prefer the texture of finely ground corn meal, sometimes called corn flour. If you like your muffins to have a bit more texture, you can use a medium-grind corn meal.
Baking Powder: this helps to give the cornbread muffins that beautiful rise.
Spices: for the ultimate cozy flavor we’re using a combination of nutmeg and ground cinnamon.
Butter: you’ll need a bit of unsalted butter for these muffins. You could swap this for ghee or vegan butter if you prefer.
Maple Syrup: we’re adding a little maple syrup to these muffins for just a touch of sweetness. Don’t worry though, it won’t make the cornbread overly sweet. If you prefer you could use honey instead.
Coconut Milk: we’re using full fat canned coconut milk to bring the cornbread together.

How to Make Sweet Potato Cornbread

dry ingredients — Add the gluten free flour, cornmeal, baking powder, cinnamon, nutmeg, and salt to a mixing bowl and whisk together until well combined.

wet ingredients — Add the gluten free flour, cornmeal, baking powder, cinnamon, nutmeg, and salt to a mixing bowl and whisk together until well combined.

sweet potato cornbread batter — Pour the wet ingredients into the dry and gently fold everything together until the batter is combined.

batter in muffin tin — Pour the wet ingredients into the dry and gently fold everything together until the batter is combined.

Quick Tip: How to Make a Pan of Cornbread Instead of Muffins

To make a pan of cornbread instead of muffins, just transfer the batter to an 8×8 dish that has been lined with parchment paper or well greased. Bake the cornbread at 400 degrees for twenty-five to thirty minutes or until golden brown and puffed up.

Serving These for a Holiday Dinner? Here are a Few More Delicious Recipes to Love

I hope you give these Sweet Potato Cornbread Muffins a try! They are so easy to make and delicious! If you do give this recipe a try, let me know!

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