Sweet Potato Muffins

Sweet potato muffins are a delightful and wholesome treat, perfect for any time of day. These muffins are not only packed with flavor but also incorporate the natural sweetness and creamy texture of sweet potatoes. They make an excellent breakfast option, a delicious snack, or even a delightful dessert. With their warm spices and moist crumb, you’ll find it hard to resist having just one!

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 12 muffins
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 180
• Protein: 3g
• Carbohydrates: 26g
• Fat: 7g
• Fiber: 2g
• Sugar: 9g
• Sodium: 180mg

Why Make This Sweet Potato Muffins

Making sweet potato muffins is a fantastic way to sneak in nutritious ingredients while satisfying your sweet tooth. They are loaded with vitamins from the sweet potatoes, and the spices enhance their warm flavor profile. Whether you’re using them for a quick breakfast or a tasty snack, these muffins provide a delightful dose of comfort with every bite. Plus, they are simple to whip up and can easily be customized to your taste preferences.

How to Make Sweet Potato Muffins

Ingredients:

• 1 cup mashed sweet potatoes
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup chopped nuts or chocolate chips (optional)

Directions:

### Step 1: Preparation

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. This step ensures easy removal of the muffins once they are baked, making cleanup a breeze.

### Step 2: Mixing

In a large bowl, mix the mashed sweet potatoes, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined. The sweet potatoes add moisture and flavor, while the sugars contribute to a delightful sweetness.

### Step 3: Cooking

In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. These dry ingredients will create a fluffy base for your muffins. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix! If you’re using nuts or chocolate chips, gently fold them in at this stage.

### Step 4: Finishing

Divide the batter into the prepared muffin tin, filling each cup about 2/3 full. This gives the muffins room to rise. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. The delightful smell of cinnamon and sweet potatoes will fill your kitchen! Let the muffins cool before serving to achieve the best texture.

How to Serve Sweet Potato Muffins

These muffins are delicious on their own, but you can also serve them with a spread of butter or cream cheese for an extra touch of indulgence. They pair wonderfully with a hot cup of coffee or tea, making them a perfect addition to a cozy brunch or afternoon snack.

How to Store Sweet Potato Muffins

Store your sweet potato muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them for up to three months. To reheat from frozen, simply pop them in the microwave for about 30 seconds or warm them in the oven.

Expert Tips for Perfect Sweet Potato Muffins

• Ensure your sweet potatoes are well mashed and free of lumps for a smooth batter.
• Experiment with different spices, such as ginger or allspice, to customize the flavor.
• If you want a natural sweetener, consider replacing some of the sugar with honey or maple syrup.
• Feel free to add dried fruits like raisins or cranberries for an added texture and flavor.

Delicious Variations

• Chocolate Chip Sweet Potato Muffins: Fold in chocolate chips for a sweet and decadent treat.
• Nutty Sweet Potato Muffins: Add chopped walnuts or pecans for crunch and flavor.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.

Frequently Asked Questions

• Can I use fresh sweet potatoes instead of canned?
  Absolutely! Just bake and mash the sweet potatoes before using them in the recipe. About one medium sweet potato should yield one cup when mashed.

• What can I substitute for vegetable oil?
  You can use melted coconut oil or unsweetened applesauce for a healthier option.

• How do I know when the muffins are done?
  A toothpick inserted into the center of a muffin should come out clean. If there’s batter stuck to the toothpick, give them more time in the oven.

• Can I make these muffins vegan?
  Yes! Substitute eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) and use a plant-based oil.

• Is it possible to make mini muffins?
  Yes! Just adjust the baking time to about 10-15 minutes for mini muffins.

Conclusion

Sweet potato muffins are a wonderful balance of taste and nutrition, making them a perfect treat for any occasion. Their sweet, warm flavors are sure to become a favorite in your household. Whether enjoyed fresh from the oven or warmed up later, these muffins are a scrumptious way to enjoy the goodness of sweet potatoes. Give this recipe a try, and you’ll surely be back for more!

Sweet Potato Muffins

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• Author: lydia
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

Delightful and wholesome sweet potato muffins packed with flavor and natural sweetness, perfect for breakfast, snacks, or dessert.

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Ingredients

Scale 1x2x3x

• 1 cup mashed sweet potatoes
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup chopped nuts or chocolate chips (optional)

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Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the mashed sweet potatoes, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
4. Gently fold in nuts or chocolate chips if using. Divide the batter into the prepared muffin tin, filling each cup about 2/3 full.
5. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool before serving.

Notes

These muffins can be enjoyed plain or with butter/cream cheese. Store in an airtight container for up to 3 days or freeze for up to 3 months.

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

Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 9g
• Sodium: 180mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 60mg