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.
My Favorite Recipes to Serve with Cornbread
Gluten Free 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.
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.
Kitchen Tools You’ll Need to Make This Recipe
How to Make Sweet Potato Cornbread
Step One: Preheat oven to 400 degrees.
Step Two: Add the gluten free flour, cornmeal, baking powder, cinnamon, nutmeg, and salt to a mixing bowl and whisk together until well combined.
Step Three: To a separate mixing bowl, add the butter, coconut milk, maple syrup, eggs, and sweet potato puree. Whisk everything together until well combined.
Step Four: Pour the wet ingredients into the dry and gently fold everything together until the batter is combined.
Step Five: Transfer the cornbread batter to a greased or lined muffin pan.
Step Six: Bake the muffins for 15-18 minutes at 400 degrees until a toothpick inserted comes out clean and the tops of the muffins are golden brown. They should bounce back if lightly pressed.
Step Seven: Serve the muffins warm with a drizzle of honey, butter, and cinnamon.
Frequently Asked Questions
Can I make these sweet potato cornbread muffins dairy free?
Yes! Just use a vegan butter to keep the entire recipe dairy free.
Can I use almond flour or coconut flour instead of gluten free all purpose flour?
No. 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.
Do I have to use coconut milk?
No. You can swap the coconut milk for buttermilk, half and half, or even almond milk if you prefer.
Can I make the cornbread in square baking pan instead of muffins?
Yes! 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.
How to Store and Freeze Cornbread Muffins
If you have leftover cornbread muffins, or if you would like to prep a batch in advance, you can easily freeze and reheat them later!
- To freeze the muffins: Let the cornbread muffins come a complete cool and then transfer them to an air-tight and freezer safe storage bag. The muffins will stay fresh in the freezer for up to three months.
- To reheat the muffins: When you are ready to reheat the muffins, remove them from the freezer and let them come to a complete thaw on the counter. Then, wrap each muffin in foil and reheat in a 350 degree oven for a few minutes until hot.
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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- 1/4 cup unsalted butter, melted
- 1 cup flour (all purpose or gluten free, either will work)
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup full fat coconut milk
- 1/2 cup maple syrup
- 2 eggs
- 1/2 cup sweet potato puree
- Preheat oven to 400 degrees.
- Add the gluten free flour, cornmeal, baking powder, cinnamon, nutmeg, and salt to a mixing bowl and whisk together until well combined.
- To a separate mixing bowl, add the butter, coconut milk, maple syrup, eggs, and sweet potato puree. Whisk everything together until well combined.
- Pour the wet ingredients into the dry and gently fold everything together until the batter is combined.
- Transfer the cornbread batter to a greased or lined muffin pan.
- Bake the muffins for 15-18 minutes at 400 degrees until a toothpick inserted comes out clean and the tops of the muffins are golden brown. They should bounce back if lightly pressed.
- Serve the muffins warm with a drizzle of honey, butter, and cinnamon.
Keywords: sweet potato cornbread, cornbread sweet potato, sweet potato cornbread recipe, how to make sweet potato cornbread, gluten free sweet potato cornbread
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA