Cheesy Sweet Potato Corn Muffins

These cheesy sweet potato corn muffins are a savoury, protein-packed snack that’s perfect for lunchboxes. Made with whole wheat flour and loaded with veggies, they’re a wholesome addition to your breakfast or snack rotation.

I’m on a serious muffin kick lately. I’m always looking for fun, tasty ways to pack more nutrition into my toddler’s diet, and muffins are hands down one of his favourites. They’re quick to make, easy to eat, and perfect for sneaking in extra goodness.

These sweet potato corn muffins have a subtle cornbread-like flavour and taste amazing on their own or topped with sliced avocado or a smear of hummus. Oh, and they’re packed with two kinds of veggies: sweet potato and corn; plus cheddar cheese, yoghurt, and eggs for a protein boost, along with wholegrain flour to tick all the boxes. I love keeping a batch in the freezer for easy toddler snacks, lunchboxes, or a wholesome afternoon bite.

Ingredients You’ll Need

These sweet potato corn muffins come together with a handful of wholesome, everyday ingredients:

• Sweet potato: You’ll need 2–3 medium sweet potatoes, peeled and grated with a box grater. Wrap the grated sweet potato in a clean tea towel and squeeze out excess moisture to prevent soggy muffins.
• Corn: Adds a sweet pop in every bite! Use 1 cup of defrosted frozen corn or well-drained canned corn kernels.
• Cheddar cheese: For that rich, cheesy flavour. Grate using the large holes of a box grater.
• Eggs: 3 large eggs, lightly beaten, to help bind the batter.
• Seasonings – A simple mix of cumin, onion powder, and a pinch of salt for extra flavour.
• Whole wheat flour: Wholegrain flour adds extra fibre. Using self-raising flour means no extra leavening agents needed.
• Yoghurt: Full-fat Greek-style yoghurt keeps the muffins moist and tender—no oil or butter required!

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Sweet Potato Corn Muffins

Preheat the oven: Set to 160°C (320°F). Lightly grease or line a 12-hole muffin tin with paper liners.

Prepare the sweet potato: Peel, grate, and squeeze out excess moisture using a clean tea towel. Place into a large mixing bowl.

Mix the wet ingredients: Add eggs, yoghurt, corn, cumin, onion powder, salt, and pepper to the bowl with sweet potato. Stir until combined.

Add the flour: Gently fold in the wholemeal self-raising flour until just combined (don’t overmix).

Add the cheese: Add the grated cheese and fold through.

Portion the batter: Divide evenly between the muffin cups. Optional: top with a thin slice of jalapeño for a decorative touch.

Bake: Bake for about 35 minutes, or until golden and a toothpick inserted into the centre comes out clean.

Cool: Leave in the tin for 5–10 minutes before transferring to a wire rack to cool completely.

Tips & Tricks

• Use room temperature ingredients: Helps everything blend more evenly and improves muffin rise.
• Don’t skip straining the sweet potato: Too much moisture can make the muffins dense or undercooked.
• Bake just until done: Overbaking can dry them out; check with a toothpick.
• Flavour boost: Add garlic powder or fresh chives for extra punch.

How To Store

• Room t Airtight container for up to 2 days.
• Fridge: Up to 4–5 days. Reheat in the microwave or oven.
• Freezer: Once cooled, freeze in a ziplock bag or container for up to 3 months. Reheat or enjoy straight from frozen.

Recipe FAQ

More Muffin Recipes

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Blender Beetroot Muffins

Buckwheat Banana Muffins

Chocolate Beetroot Muffins (Grain Free)

If you try this sweet potato corn muffins recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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