Sweet Potato Muffins

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Sweet Potato Muffins

Breakfast & Brunch

Want a cozy, nutritious treat that’s perfect for breakfast, snacks, or dessert? These Sweet Potato Muffins are soft, moist, and gently spiced with cinnamon and nutmeg. Made with wholesome ingredients and naturally sweetened, they’re a delightful way to use up leftover sweet potatoes or enjoy seasonal baking any time of year.

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Why You’ll Love This Recipe
Wholesome & Delicious – A healthy twist on your favorite muffin.
Perfectly Moist – Sweet potatoes keep them tender and rich.
Easy to Make – Simple ingredients and one mixing bowl.
Freezer-Friendly – Great for make-ahead breakfasts or snacks.
Kid-Approved – Sweet, spiced, and super satisfying.

Ingredients You’ll Need

For the Muffins:

  • 1 cup mashed cooked sweet potato (from baked or steamed sweet potatoes)
  • 2 large eggs
  • ½ cup brown sugar or coconut sugar
  • ¼ cup maple syrup or honey
  • ¼ cup vegetable oil or melted coconut oil
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour (or half whole wheat flour)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt

Optional Add-Ins:

  • ½ cup chopped walnuts or pecans
  • ½ cup raisins or mini chocolate chips
  • 2 tbsp flaxseed meal or chia seeds

For Topping (Optional):

  • Rolled oats
  • Brown sugar sprinkle
  • Chopped nuts

Tools You’ll Need

  • Mixing bowls
  • Whisk or hand mixer
  • Measuring cups and spoons
  • Muffin tin
  • Muffin liners or non-stick spray
  • Spatula

Step-by-Step Instructions

Step 1: Preheat & Prep

  1. Preheat oven to 350°F (175°C).
  2. Line a muffin tin with paper liners or grease with cooking spray.

Step 2: Mix Wet Ingredients

  1. In a large mixing bowl, whisk together mashed sweet potato, eggs, brown sugar, maple syrup, oil, and vanilla until smooth.

Step 3: Add Dry Ingredients

  1. Add flour, baking soda, baking powder, cinnamon, nutmeg, and salt to the bowl.
  2. Stir gently until just combined—don’t overmix.
  3. Fold in optional nuts, raisins, or chocolate chips if using.

Step 4: Fill Muffin Tins

  1. Spoon batter evenly into the prepared muffin cups, filling about ¾ full.
  2. Top with oats, nuts, or a sprinkle of brown sugar if desired.

Step 5: Bake & Cool

  1. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  2. Remove from oven and let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Sweet Potato Muffins
Sweet Potato Muffins

Tips for Success
Use Cooked Sweet Potato – Roast or steam them ahead of time for the best texture.
Don’t Overmix – Stir until ingredients are just combined to keep muffins tender.
Customize to Taste – Use what you have and what you love—nuts, chocolate, or fruit.
Let Cool Fully – Helps them firm up and makes them easier to remove from liners.
Make Mini Muffins – Bake 12–14 minutes for mini versions great for kids.

Serving Suggestions

  • With Coffee or Tea – A perfect pairing for your morning cup.
  • Topped with Butter – Enjoy warm with a pat of butter or nut butter.
  • With Yogurt – For a balanced, protein-packed breakfast.
  • As Dessert – Drizzle with maple glaze or dust with powdered sugar.

How to Store & Reheat

Storing:

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigerator: Keep for up to 1 week for longer freshness.
  • Freezer: Freeze individually wrapped for up to 2 months.

Reheating:

  • Microwave: Heat for 15–20 seconds to soften and warm.
  • Oven: Reheat at 300°F for 5–7 minutes to restore texture.

Frequently Asked Questions

  1. Can I use canned sweet potato?
    Yes, just make sure it’s pure sweet potato and not sweetened or spiced.
  2. Are these muffins dairy-free?
    Yes! Just ensure your sweetener and chocolate chips (if used) are dairy-free.
  3. Can I make them gluten-free?
    Use a 1:1 gluten-free baking flour blend for best results.
  4. What oil works best?
    Neutral oils like canola, vegetable, or melted coconut oil work great.
  5. How do I know when they’re done?
    A toothpick inserted should come out clean or with a few moist crumbs.

Final Thoughts
These Sweet Potato Muffins are a delicious, nourishing treat that’s as cozy as it is convenient. With their moist crumb, warm spices, and subtle sweetness, they’re perfect for any time of day. Bake a batch and savor the comforting flavors that feel like a warm hug.

Try them out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see your golden, fluffy muffins.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 210 | Protein: 4g | Carbohydrates: 26g | Fat: 10g | Fiber: 2g | Sodium: 180mg

Print
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Sweet Potato Muffins

Sweet Potato Muffins


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  • Author: Emily
  • Total Time: 30 minutes

Description

Want a cozy, nutritious treat that’s perfect for breakfast, snacks, or dessert? These Sweet Potato Muffins are soft, moist, and gently spiced with cinnamon and nutmeg. Made with wholesome ingredients and naturally sweetened, they’re a delightful way to use up leftover sweet potatoes or enjoy seasonal baking any time of year.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.


Ingredients

Scale

For the Muffins:

  • 1 cup mashed cooked sweet potato (from baked or steamed sweet potatoes)

  • 2 large eggs

  • ½ cup brown sugar or coconut sugar

  • ¼ cup maple syrup or honey

  • ¼ cup vegetable oil or melted coconut oil

  • 1 tsp vanilla extract

  • 1 ½ cups all-purpose flour (or half whole wheat flour)

  • 1 tsp baking soda

  • ½ tsp baking powder

  • 1 tsp cinnamon

  • ¼ tsp nutmeg

  • ¼ tsp salt

Optional Add-Ins:

  • ½ cup chopped walnuts or pecans

  • ½ cup raisins or mini chocolate chips

  • 2 tbsp flaxseed meal or chia seeds

For Topping (Optional):

  • Rolled oats

  • Brown sugar sprinkle

  • Chopped nuts


Instructions

Step 1: Preheat & Prep

  1. Preheat oven to 350°F (175°C).

  2. Line a muffin tin with paper liners or grease with cooking spray.

Step 2: Mix Wet Ingredients

  1. In a large mixing bowl, whisk together mashed sweet potato, eggs, brown sugar, maple syrup, oil, and vanilla until smooth.

Step 3: Add Dry Ingredients

  1. Add flour, baking soda, baking powder, cinnamon, nutmeg, and salt to the bowl.

  2. Stir gently until just combined—don’t overmix.

  3. Fold in optional nuts, raisins, or chocolate chips if using.

Step 4: Fill Muffin Tins

  1. Spoon batter evenly into the prepared muffin cups, filling about ¾ full.

  2. Top with oats, nuts, or a sprinkle of brown sugar if desired.

Step 5: Bake & Cool

 

  1. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

  2. Remove from oven and let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use Cooked Sweet Potato – Roast or steam them ahead of time for the best texture.
Don’t Overmix – Stir until ingredients are just combined to keep muffins tender.
Customize to Taste – Use what you have and what you love—nuts, chocolate, or fruit.
Let Cool Fully – Helps them firm up and makes them easier to remove from liners.
Make Mini Muffins – Bake 12–14 minutes for mini versions great for kids.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Cuisine: American

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