These sweet potato cornbread muffin bites are the perfect mix of sweet, savory, and cozy.
They’ve got the soft, fluffy texture of classic cornbread, but with extra moisture and natural sweetness from the mashed sweet potato. They’re warm, buttery, and just the right size for snacking or serving at dinner.
What You’ll Need
- ¾ cup mashed sweet potato (from about 1 medium sweet potato, cooked and peeled)
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional, but adds warmth)
- 2 tablespoons brown sugar
- 1 large egg
- ¾ cup buttermilk
- ¼ cup melted unsalted butter (plus more for greasing the tin)
- Optional: drizzle of honey for serving
Why I Love This Recipe
I started making these when I had leftover mashed sweet potatoes and didn’t want to waste them. Turns out—they make cornbread better. They add moisture, subtle sweetness, and a beautiful color. I’ve made these for holiday meals, potlucks, and just for snacking with soup. They always disappear fast.
- They’re soft, tender, and never dry
- Great way to use up leftover sweet potatoes
- Just the right amount of sweetness
- No mixer needed—just a bowl and a spoon
- Easy to double for a crowd
Makes: 18 mini muffins
Total Time: 30 minutes (10 min prep, 20 min bake)
Macros Information (Per Mini Muffin – Approximate)
- Calories: 95
- Protein: 2g
- Fat: 4g
- Carbs: 13g
- Fiber: 1g
- Sugar: 3g
Why This Recipe Works (Quick Science)
Mashed sweet potato adds moisture without making the batter too wet, and it helps the muffins stay tender. The buttermilk activates both the baking powder and baking soda, giving the muffins a good rise and a light, airy crumb. Brown sugar adds flavor depth and enhances the natural sweetness of the potato.
Common Mistakes
- Using cold ingredients: Cold buttermilk or egg can cause the melted butter to solidify
- Overmixing the batter: This makes the muffins tough—stir just until combined
- Not greasing the tin well: Even nonstick pans need a little butter or spray
- Baking too long: They’ll dry out—check for doneness at 18 minutes
What to Serve With
- A bowl of chili or hearty soup
- Holiday meals (especially Thanksgiving)
- Drizzle with honey or maple butter
- Fried chicken or pulled pork sliders
- A warm cup of tea or coffee
FAQ
Can I use canned sweet potato?
Yes, just make sure it’s plain mashed sweet potato, not sweetened pie filling.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend in place of the all-purpose flour.
Can I use milk instead of buttermilk?
Yes—add 1 teaspoon lemon juice or vinegar to the milk and let it sit 5 minutes.
How do I store them?
Keep in an airtight container at room temp for 2 days or refrigerate up to 5 days.
Can I freeze them?
Yes, freeze in a zip bag and reheat in the oven or toaster oven.
Substitutions and Variations
- Swap brown sugar for maple syrup (reduce buttermilk slightly)
- Add chopped pecans or dried cranberries for texture
- Make them spicy with a pinch of cayenne or smoked paprika
- Use coconut oil instead of butter for a dairy-free option
Make Ahead Tips
- Mash the sweet potato up to 3 days ahead and store in the fridge
- Measure and mix the dry ingredients and wet ingredients separately, then combine right before baking
- Bake the muffins, cool, and freeze—they reheat great
How to Make Sweet Potato Cornbread Muffin Bites
Step 1: Preheat Oven and Grease the Tin
Preheat your oven to 375°F and lightly grease a mini muffin tin with butter or nonstick spray.
Step 2: Mash the Sweet Potato
Mash 1 medium cooked sweet potato until smooth, measuring out ¾ cup. Make sure it’s warm or room temp—not cold.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together 1 cup cornmeal, ½ cup all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, and 2 tablespoons brown sugar.
Step 4: Mix the Wet Ingredients
In a separate bowl, whisk 1 large egg, ¾ cup buttermilk, ¼ cup melted butter, and the ¾ cup mashed sweet potato until smooth.
Step 5: Combine Wet and Dry
Pour the wet ingredients into the dry. Stir gently just until combined. Don’t overmix.
Step 6: Fill Muffin Tin
Spoon the batter evenly into the greased mini muffin tin, filling each cup about ¾ full.
Step 7: Bake the Muffins
Bake at 375°F for 18–20 minutes, or until the tops are golden and a toothpick comes out clean.
Leftovers and Storage
- Store in an airtight container at room temp for up to 2 days
- Refrigerate up to 5 days
- Freeze in a zip-top bag for up to 2 months
- Reheat in the oven at 325°F for 5–7 minutes for best texture
Conclusion
These sweet potato cornbread muffin bites are soft, comforting, and just the right amount of sweet. Perfect on their own or as a side, they’re the kind of recipe you’ll come back to again and again. Give them a try and leave a comment to let me know how they turned out or if you put your own twist on them!