I’ve been sharing recipes online for almost a decade now, and let me tell you, this Sweet Potato Cornbread Muffin recipe feels like home. Yall have been asking me for Jiffy Cornbread Mix recipes for years, and I'm delivering, honey! These are giving buttery, sweet honey, brown sugar, and cinnamon greatness in every bite. Watch out, you're going to need more than just one!
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You will also love my Southern Cornbread Recipe, Jiffy Corn Casserole, and Jiffy Cornbread Mix Recipe.
Jiffy Sweet Potato Cornbread Ingredients
- Jiffy Corn Muffin Mix
- Eggs
- Milk: Any milk will work. I used whole milk.
- Sour Cream or plain Greek yogurt: This is what gets that tender texture, honey!
- Brown Sugar or Sweetener
- Honey
- Cinnamon and Nutmeg
- Butter
- Sweet Potatoes
How to Cook the Sweet Potatoes
You can air fry, bake, or boil your sweet potatoes, whichever fits your schedule. The goal is to get them fork-tender and mashable. I love to air fry mine.
Air frying and baking are the best options for flavor. Air fry at 400 degrees for 45-60 minutes until fork tender. To bake them, bake them at 400, for 55-70 minutes or until a fork slides in easily. Let them cool slightly, then peel off the skins and mash until smooth.
My least favorite method is boiling them, but it works! Peel and chop the sweet potatoes into chunks. Add them to a pot of salted water and bring to a boil. Cook for 15–20 minutes, or until fork-tender. Drain well, then mash until smooth.
Boiling tends to make sweet potatoes absorb more water, which can lead to a thinner, wetter mash. When you mix that into your batter, it can make the muffins too soft, dense, or even a little gummy instead of fluffy and tender.
Whichever method you choose, make sure the sweet potatoes are smooth and cooled slightly before mixing them into the batter. Warm potatoes can melt the butter too soon and change the texture of your muffins.
How to Make Jiffy Sweet Potato Cornbread Muffins
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Preheat and prep: Preheat your oven to 400°F and line or grease your muffin pan. This helps those muffins release easily once baked and keeps the edges golden brown.
- Mix the wet ingredients: In a large bowl, whisk together eggs, milk, sour cream (or plain Greek yogurt), melted butter, honey, and mashed sweet potatoes until smooth. The sour cream is the secret to that tender, bakery-style texture.
- Mix the dry ingredients: Add the Jiffy Corn Muffin Mix, brown sugar or sweetener, cinnamon, and nutmeg and stir well.
- Combine everything: Add the dry ingredients to the wet mixture. Stir gently until just combined, don’t overmix! The batter should be thick but slightly lumpy.
- Fill the muffin pan: Scoop the batter evenly into the muffin cups, filling each about ¾ full. This gives them room to rise while staying nice and fluffy.
- Bake: Bake until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the muffins cool for a few minutes before removing them from the pan. Serve warm with butter, a drizzle of honey, or even a swipe of cinnamon sugar butter if you’re feeling fancy.
Jiffy Sweet Potato Cornbread Muffins
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 2 8.5 oz boxes Jiffy Corn Muffin Mix
- ¼ cup brown sugar or sweetener
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 eggs
- ½ cup milk Any milk will work. I used whole milk.
- ½ cup sour cream or plain Greek yogurt.
- ⅓ cup honey
- ¼ cup melted unsalted butter Measured solid, plus more for greasing the pan, I use ½ tablespoon
- 1 ½ cups sweet potatoes Cooked, mashed (or pureed), and cooled. See notes.
Instructions
- Preheat oven to 400 degrees.
- Grease each of the muffin cups in the muffin tin.
- Place the muffin tin in the oven to heat while you mix the batter (5-10 minutes). This will produce muffins with crispy edges. You can skip this step if that isn't important to you.
- In a large bowl, whisk together the dry ingredients: Jiffy mix, cinnamon, nutmeg, and sugar or sweetener.2 8.5 oz boxes Jiffy Corn Muffin Mix, ¼ cup brown sugar or sweetener, ½ teaspoon cinnamon, ¼ teaspoon nutmeg
- In a separate bowl, add the eggs, ¼ cup melted butter, milk, sour cream, honey, and pureed sweet potatoes. Add the dry ingredients to the wet and stir to combine. don’t overmix! That's what causes dry muffins. The batter should be thick but slightly lumpy.2 eggs, ½ cup milk, ½ cup sour cream or plain Greek yogurt., ⅓ cup honey, ¼ cup melted unsalted butter, 1 ½ cups sweet potatoes
- Pour the mixture into the muffin cups, reserve about an inch from the top of each tin. Fill each about ¾ of the way up.
- Bake for 18-25 minutes or until a toothpick can be inserted and return clean. Mine were ready right at 18 minutes.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Sweet Potato Cornbread Muffins Recipe Tips
Yes! Bake them a day in advance and store covered at room temperature. Warm them in the oven or air fryer for a few minutes before serving.
Yes! Just make sure to drain them well and mash them smooth before mixing them into the batter. Fresh roasted sweet potatoes give the best flavor, though.
I like to, but it's not required. Feel free to skip the brown sugar or sweetener if you don't want it.
Absolutely. Any milk will work — whole milk adds richness, but almond, oat, or 2% milk works just fine too.
It’s the combo of sour cream (or Greek yogurt), mashed sweet potatoes, and melted butter. They lock in moisture while keeping that soft, fluffy crumb.
Yes! Pour the batter into a greased 8x8-inch pan or 10 inch cast iron skillet, and bake at 400°F for about 20-25 minutes, or until golden and set in the center.
Add a little extra honey or brown sugar to the batter, or drizzle warm honey on top right after baking.
Yep! Once they’re fully cooled, wrap them individually and freeze for up to 2 months. Reheat in the microwave or air fryer for that fresh-baked texture.
Grease your muffin tin well or use parchment liners. The sweet potatoes and honey can make the muffins extra tender, so this step helps them release cleanly.
What to Serve with Sweet Potato Cornbread Muffins
You can't go wrong with classics like Southern Mac and Cheese, Fried Chicken, Collard Greens with Smoked Turkey, and Baked Turkey Wings.
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