Sweet Potato Corn Muffins
on Jul 06, 2026
This post may contain affiliate links. Please read our disclosure policy.
These sweet potato corn muffins are soft, fluffy, and sweetened with maple syrup for the perfect balance of savory and sweet. Made with simple pantry staples and roasted sweet potato, they’re an easy breakfast or snack that the whole family will love.
If you love the taste of classic corn muffins, you’ll love these sweet potato corn muffins as well. The roasted sweet potato blends right into the batter, adding moisture, a subtle natural sweetness, and a boost of nutrition while still letting the classic cornbread flavor shine through. Their mini size makes them perfect for little hands to hold, and they’re freezer-friendly too, making them the perfect make-ahead snack for busy weekdays, lunchboxes, or paired with fresh fruit for a quick breakfast.
If you’re looking for more simple muffin recipes that incorporate veggies, be sure to try these carrot banana muffins, savory veggie muffins, and these spinach banana muffins for more bite-sized lunches and snacks!
Table of Contents
What You’ll Need
Here is what you’ll need to make these sweet potato corn muffins:
- Flour: I used all-purpose flour to keep the muffins light in texture.
- Cornmeal: Fine yellow cornmeal gives these muffins their classic cornbread texture and flavor.
- Baking Powder: Helps the muffins rise and become light and fluffy.
- Salt/Cinnamon: Balances the sweetness and enhances the overall flavor.
- Sweet Potato: Roasted sweet potato adds natural sweetness and moisture.
- Milk: I used whole milk, but dairy-free milk works just as well.
- Egg: Helps bind the batter together.
- Oil: I used avocado oil, but any neutral-flavored oil will work.
- Maple Syrup: Naturally sweetens the muffins without refined sugar.
See the recipe card below for full information on ingredients and quantities.
Recipe Substitutions & Additions
- Sweet Potato: Roasting the sweet potato gives the best flavor, but steamed or boiled sweet potato will also work. Just be sure to mash it until smooth.
- Flour: Whole wheat flour may be substituted for all-purpose flour. The muffins will have a slightly heartier texture.
- Milk: Use any dairy-free milk such as oat milk or unsweetened almond milk if needed.
- Egg: To make these egg-free, replace the egg with a flax egg by combining 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for about 15 minutes until thickened.
- Oil: Melted butter may be used in place of the oil.
- Maple Syrup: Honey may be substituted for children over 1 year of age.
Step-by-Step Instructions
STEP 1: Preheat the oven to 350 degrees F (180 degrees C). Use a silicone mini muffin pan or grease a mini metal muffin pan.
STEP 2: In a medium bowl, whisk together the flour, cornmeal, baking powder, cinnamon, and salt (Images 1 & 2).
STEP 3: In a separate bowl, whisk together the mashed sweet potato, milk, egg, oil, and maple syrup until smooth (Images 3 & 4).
STEP 4: Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined (Images 5 & 6). Let the batter rest for 5 minutes.
STEP 5: Divide the batter evenly among the mini muffin cups, filling each about ¾ full (about 1 tablespoon of batter per muffin cup) (Image 7).
STEP 6: Bake for 13 to 15 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean (Image 8). Let the muffins cool in the pan for 5 minutes before removing them.
Storage Instructions
Allow the muffins to cool completely before storing them in an airtight container in the refrigerator for up to 5 days. To freeze, place the cooled muffins in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator or warm in the microwave for 20 to 30 seconds before serving.
Tips For Success
- Roasting the sweet potato brings out its natural sweetness and creates a thicker puree than boiling, which helps keep the muffins light and fluffy. I like to roast whole sweet potatoes in advance (at 400°F for 45–60 minutes) and store them in the fridge to use as needed. For these muffins, scoop out and mash the flesh until smooth.
- This recipe makes 22 to 24 mini muffins. To make standard-sized muffins, increase the baking time by about 5 to 8 minutes. I love using a silicone mini muffin pan because the muffins pop out easily. If using a metal pan, be sure to grease it well before filling.
Recipe FAQs
Yes! Plain canned sweet potato puree works well. Just make sure it is 100% sweet potato and not sweetened pie filling.
Yes! Fill a standard muffin pan about ¾ full and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. If making full-sized muffins, I suggest doubling the recipe to make a full batch of 12 muffins.
Other Muffin Recipes You’ll Love
Chocolate Chunk Banana Muffins
Dairy Free Blueberry Muffins
Banana Blackberry Muffins
Mini Funfetti Muffins
If you tried these Sweet Potato Corn Muffins, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Sweet Potato Corn Muffins
Ingredients
Dry Ingredients
- ½ cup all purpose flour
- ½ cup fine cornmeal
- ½ tbsp baking powder
- ¼ tsp salt
- ¼ tsp ground cinnamon
Wet Ingredients
- ¼ cup mashed sweet potato
- ⅓ cup milk
- ¼ cup maple syrup
- 1 egg
- 2 tbsp mild-tasting oil
Instructions
- Preheat the oven to 350 degrees F (180 degrees C). Use a silicone mini muffin pan or grease a mini metal muffin pan.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the mashed sweet potato, milk, egg, oil, and maple syrup until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Let the batter rest for 5 minutes.
- Divide the batter evenly among the mini muffin cups, filling each about ¾ full (about 1 tablespoon of batter per muffin cup).
- Bake for 13 to 15 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before removing them.
Notes
- Roasting the sweet potato brings out its natural sweetness and creates a thicker puree than boiling, which helps keep the muffins light and fluffy. I like to roast whole sweet potatoes in advance (at 400°F for 45–60 minutes) and store them in the fridge to use as needed. For these muffins, scoop out and mash the flesh until smooth.
- This recipe makes 22 to 24 mini muffins. To make standard-sized muffins, increase the baking time by about 5 to 8 minutes. I love using a silicone mini muffin pan because the muffins pop out easily. If using a metal pan, be sure to grease it well before filling.
