Sweet Potato Honeybun

Sweet potato honeybun muffins bring back memories of cozy weekends when I wanted something sweet without too much effort and one morning I experimented with leftover mashed sweet potatoes and my favorite honeybun glaze and what came out of the oven was a golden batch of swirly-topped magic. The warm spices and moist texture reminded me of both coffee cake and southern-style pie and I couldn’t believe how quickly they disappeared from the plate.

Later and I made them again for a brunch gathering and they were the first thing to go and even my friend who “doesn’t like sweet potatoes” went back for seconds. What makes these honeybuns special is the rich flavor of sweet potato paired with cinnamon and brown sugar and then sealed with that signature glaze swirl that melts into every bite. They’re simple and stunning and perfect for bakers of all levels.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Sweet potatoes – Add natural moisture and sweetness with a soft earthy flavor.
• All-purpose flour – Forms the structure of the muffin with a light and fluffy crumb.
• Brown sugar – Adds deep caramel-like sweetness and helps the tops caramelize slightly.
• White sugar – Balances out the moisture and sweetness from the brown sugar.
• Baking powder – Gives the muffins a perfect rise and keeps them soft.
• Baking soda – Reacts with the acidity in the sweet potatoes for extra lift.
• Cinnamon – Brings cozy warmth that pairs beautifully with sweet potatoes.
• Nutmeg – Adds a slightly spicy and aromatic flavor to the mix.
• Eggs – Bind the ingredients and help create a fluffy texture.
• Oil – Keeps the muffins moist and tender without being greasy.
• Vanilla extract – Enhances sweetness and adds depth of flavor.
• Powdered sugar – Used in the glaze to create a smooth and sweet topping.
• Milk – Loosens the glaze to make it easy to swirl over the muffins.
• Honey – The honeybun signature! Adds a glossy finish and light floral sweetness.

Tools You’ll Need

• Mixing bowls – One for dry ingredients and one for wet ingredients.
• Whisk and spatula – To mix your batter smoothly and scrape every bit out.
• Measuring cups and spoons – Precision matters in baking!
• 12-cup muffin pan – The perfect shape and size for honeybun-style muffins.
• Ice cream scoop or spoon – Makes filling muffin cups easier and more even.
• Cooling rack – Helps the muffins cool evenly and keeps bottoms from getting soggy.
• Piping bag or plastic bag with snipped corner – For swirling the glaze beautifully.

Instructions

Step 1:

I begin by preheating my oven to 350°F (175°C) and greasing a 12-cup muffin tin or lining it with paper liners.

Step 2:

In one large bowl and I whisk together the flour and baking powder and baking soda and cinnamon and nutmeg and a pinch of salt. I set that aside.

Step 3:

In another bowl and I mix the mashed sweet potatoes with brown sugar and white sugar and oil and eggs and vanilla extract. I make sure it’s smooth and creamy.

Step 4:

I slowly combine the dry ingredients into the wet mixture and stir just until it comes together. I try not to overmix so the muffins stay fluffy.

Step 5:

Using an ice cream scoop and I fill each muffin cup about ¾ full. Then I bake for 18–22 minutes or until a toothpick comes out clean.

Step 6:

While they’re baking and I prepare the glaze by mixing powdered sugar and honey and cinnamon and a little milk until smooth. I let the muffins cool for 5–10 minutes before drizzling or piping the glaze on top in a swirl pattern.

Tips

For an extra indulgent treat and I sometimes add a brown sugar cinnamon swirl inside the batter by layering and swirling with a knife before baking. If you don’t have piping tools and you can easily use a zip-top bag with the corner snipped off. These also freeze beautifully and so I like to make a double batch and save some for busy mornings or last-minute guests.

Ways to Serve

Sweet potato honeybuns are fantastic for breakfast with a cup of coffee or tea or as a sweet midday snack with a glass of milk. I often serve them at brunch gatherings or bake sales because they hold up well and look impressive with their glossy swirl. They’re also a unique twist for holiday dessert spreads when you want something different from traditional pies or cakes. Try warming them for a few seconds in the microwave for that fresh from the oven feel!

Frequently Asked Questions

Can I use canned sweet potatoes in sweet potato honeybun muffins?

Yes and just make sure they are plain and not the candied kind and drain any excess syrup.

How do I store sweet potato honeybuns?

I keep them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I make these muffins gluten-free?

Yes and you can use a 1:1 gluten-free flour blend and just be sure not to overmix the batter.

Can I leave out the glaze?

You can and but the honey glaze really adds that classic honeybun flavor—it’s worth it!

Can I make sweet potato honeybun muffins in a loaf pan?

Absolutely and just adjust the baking time to 40–45 minutes and check with a toothpick.

See You in the Kitchen

I hope you bake a batch of these sweet potato honeybuns and fall in love with their warm flavor and soft texture just like I did. They’re easy enough for a weekday treat and special enough to serve at any gathering and I’d love to see how you put your spin on them. Don’t forget to save this recipe so you can come back to it again and again.

Happy Cooking!

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