![['Close-up of golden-brown sweet potato cornbread muffins on a wooden surface.', 'Side view of moist sweet potato cornbread muffins, with a textured surface.', 'Juicy sweet potato cornbread muffins displayed on a rustic background.', 'Close-up image of cornbread muffins with a golden crust and soft interior.']](https://quickflavorfix.com/wp-content/uploads/2026/07/sweet-potato-cornbread-muffins_1_U1.webp)
Jiffy Sweet Potato Cornbread Muffins
These moist and flavorful cornbread muffins are infused with sweet potatoes and warm spices, perfect for a cozy snack or side dish.
Ingredients
Dry Ingredients
- 2 boxes Jiffy Corn Muffin Mix
- 0.25 cup brown sugar or sweetener
- 0.5 teaspoon cinnamon
- 0.25 teaspoon nutmeg
Wet Ingredients
- 2 eggs eggs
- 0.5 cup milk (Any milk will work. I used whole milk.)
- 0.5 cup sour cream or plain Greek yogurt
- 0.33 cup honey
- 0.25 cup melted unsalted butter (Measured solid, plus more for greasing the pan.)
- 1.5 cups sweet potatoes (Cooked, mashed (or pureed), and cooled.)
Instructions
- Preheat oven to 400°F (200°C). Grease muffin cups and heat in oven for 5-10 minutes.
- Mix dry ingredients: Jiffy mix, cinnamon, nutmeg, and sugar.
- In a separate bowl, whisk eggs, melted butter, milk, sour cream, honey, and sweet potatoes.
- Combine wet and dry ingredients; do not overmix. Fill muffin cups about 3/4 full.
- Bake for 18-25 minutes until a toothpick comes out clean.
Notes
For crispy edges, heat the muffin tin before pouring in the batter.