Hey there! If you’ve never tried sweet potato muffins, you’re in for a treat. These muffins are moist, slightly sweet, and have a soft texture that makes them perfect for breakfast or a snack. And the best part? They are easy to make. I’ll show you exactly how to get that perfect balance of sweetness and spice in every bite.
Utensils You Need
To make these muffins, you need a few basic utensils. Get these ready before you start.
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Muffin tin
- Muffin liners (optional)
- Fork or potato masher
- Wooden spoon or spatula
- Cooling rack
Important Info
- Servings: 12 muffins
- Estimated Cost to make this recipe: Around $5-$7 depending on ingredients
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Calories per serving: About 180 per muffin
- Cook method: Baking
- Season: Perfect for fall and winter
- Courses: Breakfast, Snack, Dessert
- Cuisine: American
- Diets: Vegetarian
How to Make Sweet Potato Muffins
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 cup mashed sweet potatoes
- 1 ¾ cups all-purpose flour
- ¾ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup vegetable oil
- 2 eggs
- ½ cup milk
- 1 teaspoon vanilla extract
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| All-purpose flour | Whole wheat flour |
| Brown sugar | White sugar or coconut sugar |
| Vegetable oil | Melted butter or coconut oil |
| Milk | Almond milk or oat milk |
| Cinnamon | Pumpkin spice mix |
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with liners or grease it lightly.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, mix the mashed sweet potatoes, oil, eggs, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula. Do not overmix.
- Scoop the batter into the muffin cups, filling each about ¾ of the way.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a cooling rack.
Helpful Tips
- Do not overmix the batter. Overmixing will make the muffins dense instead of soft.
- Use roasted sweet potatoes instead of boiled ones for a richer taste.
- If you like extra sweetness, add a handful of chocolate chips or raisins.
- Store muffins properly so they stay fresh longer.
What to Serve with Sweet Potato Muffins
These muffins taste great on their own, but you can make them even better with:
- A spread of butter or cream cheese
- A drizzle of honey or maple syrup
- A side of yogurt for a light breakfast
How Do You Serve the Muffins?
You can serve these muffins warm or at room temperature. If you want them warm, just microwave them for about 10 seconds. They are also great when sliced in half and toasted lightly.
Where Do You Serve This Recipe the Most?
These muffins are perfect for breakfast, brunch, or even as a snack at work. They also work great for holiday gatherings like Thanksgiving and Christmas. If you need something easy to bring to a potluck, these muffins are a great option.
Storage
Short-term Storage (Room Temperature)
- Place the muffins in an airtight container or a resealable plastic bag.
- Store at room temperature for up to 3 days.
Refrigeration
- If you want to keep them fresh for a week, store them in an airtight container in the fridge.
- Warm them slightly in the microwave before eating.
Freezing
- Place muffins in a single layer in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw at room temperature or microwave for about 20 seconds before eating.
Frequently Asked Questions
Can I use canned sweet potatoes instead of fresh ones?
Yes, you can use canned sweet potatoes. Just make sure they are plain and not sweetened. Drain and mash them before using.
Can I make these muffins gluten-free?
Yes, you can use a gluten-free flour blend instead of all-purpose flour. Make sure it contains xanthan gum for the best texture.
Can I make these muffins without eggs?
Yes, you can replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or applesauce.
Why are my muffins too dense?
Overmixing the batter can make the muffins dense. Stir just until the ingredients are combined. Also, make sure your baking powder and baking soda are fresh.
Can I add nuts or chocolate chips?
Yes, you can add chopped pecans, walnuts, or chocolate chips for extra flavor and texture. Just fold them in at the end before baking.