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Sweet Potato Honey Butter Cornbread Muffins 🍠🍯

 



Moist, fluffy cornbread muffins infused with sweet potato and drizzled with warm honey butter—these are the ultimate fall-inspired treat! Perfect for Thanksgiving, cozy dinners, or a sweet snack, these muffins are naturally tender, slightly sweet, and packed with flavor.

With a golden crust, soft crumb, and a hint of cinnamon, these muffins will steal the show at any meal. Plus, they’re easy to make in just 30 minutes!


Why You’ll Love This Recipe

✅ Ultra-moist & fluffy – Thanks to sweet potato puree.
✅ Perfect sweet-savory balance – Great with chili or just butter!
✅ Easy to make – No mixer needed, one-bowl friendly.
✅ Meal-prep friendly – Stays fresh for days or freezes well.


Ingredients (Makes 12 Muffins)

For the Muffins

  • 1 cup mashed sweet potato (about 1 medium, roasted or boiled)

  • 1 cup cornmeal

  • 1 cup all-purpose flour

  • ⅓ cup brown sugar (or maple syrup)

  • 1 tbsp baking powder

  • ½ tsp salt

  • 1 tsp cinnamon (optional but cozy!)

  • 2 eggs, room temperature

  • ½ cup buttermilk (or milk + 1 tsp vinegar)

  • ¼ cup melted butter (or oil)

  • 1 tsp vanilla extract

For the Honey Butter Glaze

  • 2 tbsp butter, melted

  • 2 tbsp honey

  • Pinch of salt


Step-by-Step Instructions