sweet potato muffin recipe

Written ByJenny Smyth Posted on
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The Best sweet potato muffin recipe

Sweet potato muffins have become a staple in my kitchen, and for good reason. They are delicious, moist, and packed with the natural sweetness of sweet potatoes. My kids love them for breakfast or as an after-school snack, and I love that they are a healthier alternative to traditional muffins.

Sweet potatoes are rich in fiber, vitamins, and minerals, making these muffins a nutritious choice for the whole family. I often make a batch on weekends and store them in the fridge for quick, grab-and-go breakfasts during the week. They are also a hit at family gatherings and potlucks.

The combination of sweet potato, warm spices, and a touch of cinnamon makes them irresistible. The texture is dense and moist, similar to a quick bread, but with the convenience of a muffin. I enjoy experimenting with different add-ins like nuts, dried fruits, or chocolate chips, but the classic version is always a favorite.

They are easy to prepare, and the oven does most of the work, making them a perfect recipe for busy weeknights or lazy weekends. Sweet potato muffins are versatile and can be enjoyed at any time of the day. I like to pair them with a hot cup of coffee or tea for a cozy breakfast or an afternoon pick-me-up.

They are also great for packing in lunchboxes or taking on road trips. The muffins are moist and flavorful, and the aroma that fills the kitchen while they bake is simply delightful.

Sweet Potato Muffins

4.8 from 1172 votes

These Sweet Potato Muffins are moist, flavorful, and packed with the natural sweetness of sweet potatoes. They are perfect for breakfast or a healthy snack.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 200 kcal

🥘Ingredients

For the Muffins

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup unsalted butter, melted
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
1/2 cup plain Greek yogurt

For the Topping

2 tbsp brown sugar
1 tsp ground cinnamon
1 tbsp all-purpose flour

👨‍🍳Directions

1Preheat your oven to 375°F 190C.
2Line a 12-cup muffin tin with paper liners or grease it well.
3In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4Whisk until well mixed.
Set aside.
5In a large bowl, mix together the melted butter and brown sugar until well combined.
6Add the eggs one at a time, mixing well after each addition.
7Stir in the vanilla extract, mashed sweet potatoes, and Greek yogurt.
8Mix until smooth.
9Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
10Be careful not to overmix.
11The batter will be thick.
12Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
13In a small bowl, mix together the topping ingredients: brown sugar, cinnamon, and flour.
14Sprinkle the topping evenly over the muffin batter in the cups.
15Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
16The muffins should be golden brown on top.
17Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
18Enjoy them warm or at room temperature.

🔧Equipment

Mixing bowl
Muffin tin
Oven
Whisk
Spoon

📊Nutrition Facts (per serving)

🔥Calories: 200 kcal🧈Total Fat: 6g💛Saturated Fat: 3g❤️Cholesterol: 35mg🧂Sodium: 150mg🌾Total Carbs: 32g🥦Dietary Fiber: 2g🍬Sugars: 18g🥩Protein: 3g

📝Notes

Tips: You can add 1/2 cup of chopped nuts, dried fruits, or chocolate chips to the batter for added flavor and texture. Use a hand mixer to blend the ingredients, for a smoother batter.

Sweet potato muffins are a versatile and delicious treat that can be enjoyed at any time of the day. They are perfect for breakfast, snacks, or even as a side dish.

Store them in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Reheat them in the oven or microwave for a quick and tasty snack.

They are always a hit at family gatherings and potlucks, and kids love them. Sweet potato muffins are a great way to incorporate more vegetables into your diet and are a healthier alternative to traditional muffins.

They are easy to make and can be customized with your favorite add-ins. These muffins are a crowd-pleaser and a great addition to any meal or gathering.

❓ Frequently Asked Questions About Sweet Potato Muffins

What are the best sweet potatoes to use for sweet potato muffins?

The best sweet potatoes for muffins are those with a sweet, moist flesh and a thin, edible skin. Look for varieties like Jewel, Beatrice, or Garnett. Avoid those with a dry, starchy texture.

Can I use canned sweet potatoes instead of fresh?

Yes, you can use canned sweet potatoes in a pinch. Just make sure to drain them well and adjust the liquid ingredients accordingly. Fresh sweet potatoes will give you the best flavor and texture.

How do I store sweet potato muffins?

Store sweet potato muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze them for up to 3 months. To reheat, warm them in the oven or microwave until heated through.

Can I make these muffins gluten-free?

Yes, you can make these muffins gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure to check the package instructions for any necessary adjustments to liquid ingredients.

How can I tell when the muffins are done baking?

The muffins are done when a toothpick inserted into the center comes out clean. The tops should be golden brown, and the edges should be slightly pulling away from the sides of the muffin cups. Be careful not to overbake, as this can dry out the muffins.

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