sweet potato muffins

Catch the scent of warm spices wafting through your kitchen as you bake these delightful sweet potato muffins. Imagine fluffy bites filled with the natural sweetness of roasted sweet potatoes, cinnamon dancing like confetti in the air—a treat so good it could make even a Monday morning feel like a party.

I remember the first time I baked these muffins; my kitchen turned into a magical realm of deliciousness. My friends couldn’t resist sneaking bites while they were still warm—let’s just say there was very little muffin left by the end of the day! Whether you’re prepping them for breakfast or an afternoon snack, they are sure to steal the show.

Baking these sweet potato muffins brings back fond memories of family gatherings where everyone dove into the deliciousness with gleeful abandon.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Sweet Potatoes: Opt for firm, unblemished potatoes; roasting enhances their natural sweetness perfectly.
• Flour: All-purpose flour works well, but you can substitute whole wheat for added nutrition.
• Brown Sugar: Choose light brown sugar for rich flavor; it blends beautifully with the spices.
• Cinnamon: Use freshly ground cinnamon for maximum flavor impact—this is key!
• Eggs: Large eggs help bind everything together; room temperature eggs mix better.
• Baking Powder: Fresh baking powder ensures your muffins rise beautifully and have that fluffy texture.
• Salt: Don’t skip this! A pinch balances the sweetness and enhances overall flavor.
• Oil or Butter: Melted coconut oil or unsalted butter adds moisture; either choice will work wonders.
• Milk or Milk Substitute: Use whole milk for richness or almond milk for a lighter option.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Sweet Potatoes: Start by preheating your oven to 400°F (200°C). Roast those washed sweet potatoes until fork-tender—about 45 minutes should do it!

Mix Dry Ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, salt, and cinnamon until well combined. The aroma will be irresistible!

Mash Sweet Potatoes: Once cool enough to handle, peel the roasted sweet potatoes and mash them in another bowl. Aim for a smooth texture that feels cozy!

Add Wet Ingredients: Stir in melted butter (or oil), eggs, and milk into your mashed sweet potatoes until everything is blended into creamy goodness.

Combine Mixtures: Gradually fold your dry mixture into the wet ingredients until just combined—over-mixing can lead to dense muffins!

Bake Your Muffins: Pour batter into lined muffin tins and bake at 350°F (175°C) for about 20-25 minutes. They are done when a toothpick inserted comes out clean.

Enjoy every moment as your kitchen fills with delightful scents that make you wish you could bottle it up!

With each fluffy bite of these sweet potato muffins bursting with flavor and warmth, you’ll find yourself transported back to happy moments spent sharing good food with loved ones. Happy baking!

Perfecting the Cooking Process

To achieve the best sweet potato muffins, mash your sweet potatoes first, then combine with wet ingredients before dry ingredients for even texture.

Add Your Touch

Consider adding nuts, chocolate chips, or spices like cinnamon and nutmeg for a delightful twist on the classic recipe.

Storing & Reheating

Store cooled muffins in an airtight container at room temperature for up to three days. Reheat in the microwave for 10-15 seconds for freshness.

Sweet potato muffins remind me of cozy mornings at my grandma’s house, where the scent of baking filled the air and made everyone smile.

FAQ

How can I make sweet potato muffins gluten-free?

You can substitute regular flour with almond flour or a gluten-free flour blend.

Can I freeze sweet potato muffins?

Yes, these muffins freeze well; just wrap them tightly and store in a freezer bag.

What can I use instead of eggs in this recipe?

You can use applesauce or flaxseed meal mixed with water as an egg substitute.

Print

Sweet Potato Muffins

---

• Author: Mark Taylor
• Total Time: 40 minutes
• Yield: Approximately 12 servings 1x

Print Recipe

Pin Recipe

Description

Indulge in these moist and flavorful sweet potato muffins, perfect for breakfast or a snack. Packed with wholesome ingredients, they offer a delightful twist on your typical muffin.

---

Ingredients

Scale 1x2x3x

• 1 cup mashed sweet potatoes
• 1 ½ cups all-purpose flour (or whole wheat)
• ¾ cup brown sugar
• 1 tsp cinnamon
• 2 large eggs
• ½ cup melted coconut oil or unsalted butter
• ½ cup milk (or almond milk)
• 2 tsp baking powder
• Pinch of salt

---

Instructions

1. Preheat oven to 400°F (200°C). Roast washed sweet potatoes until fork-tender (about 45 minutes). Let cool, then mash.
2. In a large bowl, whisk together flour, brown sugar, baking powder, salt, and cinnamon.
3. In another bowl, combine melted coconut oil (or butter), eggs, and milk with the mashed sweet potatoes until smooth.
4. Fold the dry ingredients into the wet mixture until just combined—do not over-mix.
5. Pour batter into lined muffin tins and bake at 350°F (175°C) for 20-25 minutes or until a toothpick comes out clean.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin (60g)
• Calories: 170
• Sugar: 10g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg

Keywords: - For added texture and flavor, consider mixing in nuts or chocolate chips. - Store cooled muffins in an airtight container at room temperature for up to three days. - These muffins freeze well; wrap tightly and store in a freezer bag.