Go Back
Deliciously baked sweet potato muffins showcasing a warm, inviting texture.

Sweet Potato Muffins

Deliciously moist and subtly sweet, these Sweet Potato Muffins are perfect for breakfast or an afternoon snack, filled with warm spices and comfort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup mashed sweet potatoes Provides moisture and natural sweetness; leftover sweet potato puree works great.
  • 1/2 cup sugar Can be replaced with coconut sugar for a lower glycemic option.
  • 1/2 cup brown sugar Enhances moisture and adds a rich flavor; can use all white sugar if preferred.
  • 1/2 cup vegetable oil Can be replaced with melted coconut oil for a different taste.
  • 2 pieces eggs Flax eggs (1 tbsp ground flaxseed + 3 tbsp water) can be used for a vegan option.
  • 1 tsp vanilla extract Use pure vanilla for the best flavor.
  • 1/2 cup milk Use almond milk for a dairy-free option.
Dry Ingredients
  • 2 cups all-purpose flour Whole-wheat flour can enhance nutrition.
  • 1 tsp baking powder Helps the muffins rise.
  • 1 tsp baking soda Ensures a light texture.
  • 1 tsp cinnamon Provides warmth; nutmeg is a lovely alternative.
  • 1/2 tsp nutmeg Complements cinnamon beautifully; it can be omitted if preferred.
  • 1/2 tsp salt Balances the sweetness.
Optional Ingredients
  • 1/2 cup chopped nuts Pecans or walnuts work wonderfully.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
  2. In a large bowl, mix the mashed sweet potatoes, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  3. In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the sweet potato mixture, alternating with milk. Stir in nuts if using.
  5. For the streusel, mix flour, brown sugar, butter, and cinnamon until crumbly.
  6. Fill the muffin cups about 2/3 full with the batter and sprinkle streusel on top.
  7. Bake for 20-25 minutes, or until a toothpick comes out clean.
  8. Let cool before enjoying!

Notes

Avoid overmixing the batter to prevent dense muffins. Store in an airtight container for up to three days. They can be frozen for up to three months.