Sweet Potato Muffins Recipe
Let’s get real about these muffins. I’m SO excited to share this Sweet Potato Muffins Recipe — these aren’t your grandma’s boring muffins. These are soft, subtly sweet, and kinda healthy-ish (we’re not counting calories, okay?). They’re the perfect grab-and-go breakfast, snack, or even dessert. Trust me, make a batch, and watch them disappear.
Okay, so picture this: it’s a Sunday morning, chaos is gently brewing as it always does. My husband, bless his heart, tries to “help” while the kids are screaming for cartoons. BUT, I’ve got a batch of these Sweet Potato Muffins cooling on the rack, and suddenly…peace. Total freaking peace. Even my pickiest eater (I’m looking at you, Timmy!) devours them. They’ve basically saved my sanity more than once. They’re a staple, and honestly, I make them so often I could probably do it in my sleep. Last week I even forgot the vanilla and you know what? Nobody even noticed! True story.
Why You’ll Love This Sweet Potato Muffins Recipe
- They’re SO easy to make, even I can’t mess them up (usually!).
- Sneaking veggies into baked goods? Mom win!
- They’re perfect for meal prep – hello, grab-and-go breakfasts!
- Seriously, the kids actually LIKE them.
- They taste like fall in every bite, even when it’s the middle of July.
- You can totally eat them cold, straight from the fridge. Don’t judge.
How to Make It
Alright, let’s do this. First, you gotta get that oven preheating to 375°F (190°C). Don’t forget, like I always do! Next, grease or line your muffin tin. Seriously, don’t skip this step unless you want to spend an hour scraping muffin bits.
Now, grab a big bowl—the bigger, the better, because less mess, right? Throw in your flour, brown sugar (the dark stuff is better, but light works too, whatever!), baking powder, baking soda, salt, and cinnamon. Whisk it all together until it’s combined. Don’t overthink it.
In another bowl (yes, another one, sorry!), mash up your cooked sweet potato. I usually just microwave mine until it’s soft, then peel it. Add the eggs, oil (vegetable or canola works, even melted coconut oil in a pinch), milk (or almond milk, if that’s your jam), and vanilla extract. Whisk it all together.
Pour the wet stuff into the dry stuff. Now, gently fold everything together until just combined. Don’t overmix, or you’ll end up with tough muffins. Nobody wants that. If you see a few streaks of flour, it’s fine. Seriously, it’s fine.
Fill those muffin cups about 2/3 full. I like to use an ice cream scoop to keep things even-ish. Sprinkle some chopped pecans or walnuts on top, if you’re feeling fancy.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Or, you know, just eat one while it’s still warm. I won’t tell.
Ingredient Notes
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- Sweet Potato: Obviously. Roasting it gives a deeper flavor, but honestly, microwaving works too. Sometimes I even use leftover sweet potato fries (shhh!).
- Brown Sugar: Dark brown sugar gives the best flavor, but light brown sugar is fine. If you’re out, honey or maple syrup can work in a pinch.
- Cinnamon: Don’t skip this! It adds that warm, cozy flavor that makes these muffins so addictive. I accidentally used pumpkin pie spice once and it was actually pretty good!
- Baking Soda & Baking Powder: Don’t mix these up! Baking soda needs an acid to work its magic. Don’t ask me how I know.
- Pecans/Walnuts: Totally optional, but they add a nice crunch. I’ve also used chocolate chips. Because, chocolate.
Recipe Steps: RULE: You must fill the “Recipe Steps” section with a clear, step-by-step version of the instructions. Do not leave it empty. Summarize the main actions from the ‘How to Make It’ section in concise steps. Each step should start with a verb and follow a numbered format.
- Preheat the oven to 375°F (190°C) and grease or line a muffin tin.
- Whisk together flour, brown sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
- Mash the cooked sweet potato in another bowl, then whisk in the eggs, oil, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined.
- Fill the muffin cups about 2/3 full.
- Sprinkle with chopped pecans or walnuts (optional).
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
What to Serve It With
Honestly? Nothing. They’re perfect on their own. But if you’re feeling fancy, a smear of cream cheese or a dollop of Greek yogurt would be amazing. Or, you know, just another muffin.
Tips & Mistakes
- Don’t overmix! Seriously, I can’t stress this enough. Overmixing = tough muffins.
- Use room temperature ingredients. It helps everything combine better. I usually forget this step, and they still turn out okay, but you know, for best results…
- Don’t open the oven door too early! I did that once, and they totally deflated. Sad muffin day.
- If you don’t have muffin liners, grease the tin REALLY well. Trust me.
- Don’t be afraid to experiment! Add chocolate chips, dried cranberries, whatever you like. It’s your muffin!
Storage Tips
Store these bad boys in an airtight container at room temperature for up to 3 days. Or, if you’re like me and can’t resist them, store them in the fridge for up to a week (they’re still good cold!). You can also freeze them for up to 2 months. Just wrap them individually in plastic wrap, then toss them in a freezer bag. To thaw, just leave them at room temperature for a few hours. And yes, I have been known to eat them straight from the freezer. Don’t judge my life choices. They’re still yummy and kind of taste like ice cream.
Variations and Substitutions
- No brown sugar? Use honey or maple syrup. They’ll be a little less sweet, but still delicious.
- Out of milk? Almond milk, soy milk, even water will work in a pinch.
- Want to make them gluten-free? Use a gluten-free flour blend. I’ve used Bob’s Red Mill, and it worked great.
- Add-ins: Chocolate chips, dried cranberries, chopped nuts, shredded coconut… the possibilities are endless! I once threw in some leftover mashed banana and it was surprisingly good.
- Spices: Try adding a pinch of nutmeg, ginger, or cloves.
Frequently Asked Questions
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Sweet Potato Muffins Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 cup mashed sweet potatoes cooked and mashed
- 0.5 cup granulated sugar
- 0.5 cup brown sugar packed
- 0.5 cup unsalted butter melted and cooled slightly
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 0.5 cup milk
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and milk. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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