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
