These sweet potato muffins are soft, fluffy, and packed with flavor! Made with wholesome sweet potatoes, they are a tasty treat that’s perfect for breakfast or a snack.
They’re a fun way to sneak in some veggies. I love how easy they are to whip up—just mix, bake, and enjoy! Plus, they make my kitchen smell amazing! 🎉
Ingredients & Substitutions
Sweet Potatoes: Use fresh sweet potatoes for the best flavor. You can also use canned sweet potato puree if you’re short on time. Just make sure it’s pure and not mixed with added sugars or spices!
Flour: All-purpose flour works great, but you can substitute whole wheat flour for a healthier muffin. If you’re gluten-free, almond flour or a gluten-free all-purpose blend can also work.
Sugars: If you prefer, you can reduce the sugar a bit. I often swap out half the sugar with honey or maple syrup; just remember to lower the liquid slightly if you do!
Milk: Any milk will do—dairy or plant-based. Almond, oat, or soy milk all work well. I’ve enjoyed using buttermilk for a little extra fluffiness!
Pecans: Chopped walnuts or even chocolate chips make tasty alternatives. If you’re nut-free, simply skip the nuts altogether.
How Do I Get My Muffins to Rise Perfectly?
Getting those muffins to rise is all about the mixing method and the leavening agents. Here’s how to achieve the fluffiest results:
- Make sure your baking powder and baking soda are fresh. Old leavening agents won’t work as well.
- Don’t overmix the batter! Mixing just until combined keeps your muffins light and fluffy.
- Fill the muffin cups correctly. Aim for 3/4 full to give them room to rise without spilling over.
- Preheating the oven is crucial. A hot oven helps create that initial lift, so they rise beautifully.
Follow these steps, and you’ll have muffins that are perfectly puffy every time!
Sweet Potato Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup mashed cooked sweet potatoes (about 1 medium sweet potato)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1/2 cup milk (or buttermilk)
- 1 tsp vanilla extract
- 1/2 cup chopped pecans (plus extra for topping)
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1-2 tbsp milk
Time Needed:
This recipe will take about 15 minutes to prep and 20-25 minutes to bake, totaling around 40-45 minutes. Perfect for a quick breakfast treat or a delightful snack!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, prepare your muffin tin by lining it with paper liners or greasing it lightly so your muffins don’t stick!
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This helps ensure all your dry ingredients are evenly distributed.
3. Combine the Wet Ingredients:
In another bowl, beat the eggs and then mix in the mashed sweet potatoes, vegetable oil (or melted butter), milk, and vanilla extract. Stir until everything is well combined; it doesn’t need to be perfect!
4. Combine Wet and Dry Mixes:
Pour your wet ingredients into the dry ingredients. Use a spatula or wooden spoon to gently fold them together—mix until just combined. It’s okay if a few lumps remain; overmixing can make the muffins dense.
5. Fold in the Pecans:
Gently fold the chopped pecans into the muffin batter. They’ll add a delightful crunch!
6. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. This gives them room to rise without overflowing.
7. Add Toppings:
Sprinkle a few additional chopped pecans on top of each muffin for nice decoration and extra crunch.
8. Bake Your Muffins:
Place the muffin tin in the preheated oven and bake for about 20-25 minutes. They’re done when a toothpick inserted into the center comes out clean—no gooey batter should cling to it!
9. Cool Down:
Once baked, take the muffins out of the oven and let them cool in the tin for about 5 minutes. Then, gently transfer them to a wire rack to cool completely.
10. Drizzle and Enjoy:
If you like, mix the powdered sugar with 1-2 tbsp of milk to create a simple glaze. Drizzle this over the cooled muffins for a sweet finish. Now they’re ready to enjoy fresh, warm, and absolutely delicious!
These sweet potato muffins are perfect for breakfast, brunch, or a sweet afternoon snack. Enjoy!
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Can I Use Canned Sweet Potato Instead of Fresh?
Absolutely! Canned sweet potato puree is a great time-saver. Just ensure it’s pure sweet potato without additives. Measure out 1 cup for your recipe, and you’re good to go!
Can I Make These Muffins Vegan?
Sure! You can substitute the eggs with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg) and use any plant-based milk. Coconut oil or applesauce can replace the butter or oil for additional moisture.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 3 months. Thaw at room temperature before enjoying!
What Should I Serve with Sweet Potato Muffins?
These muffins are delicious on their own, but they pair wonderfully with a dollop of cream cheese or a smear of butter. They also make a great addition to a breakfast spread with fruit or yogurt!
