Description
These are the ultimate moist and easy sweet potato muffins, packed with warm fall spices. They are perfect for a cozy breakfast, snack, or brunch. You can easily customize them by adding chocolate chips or a pecan streusel topping. Let Sara and Liam show you how to bring joy and flavor to your baking.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup mashed cooked sweet potato (about 1 large)
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk (dairy or non-dairy)
- Optional: 1/2 cup chocolate chips
- Optional Topping: 1/4 cup chopped pecans mixed with 1 tablespoon brown sugar
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set this aside.
- In a large bowl, whisk the mashed sweet potato, brown sugar, and granulated sugar until combined.
- Pour in the melted butter, eggs, and vanilla extract. Whisk until the mixture is smooth and creamy.
- Stir in the milk until just incorporated. Do not overmix.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Mix only until no streaks of flour remain. Stop mixing here.
- If using, gently fold in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- If using the streusel, sprinkle the pecan mixture over the top of each muffin.
- Bake for 18 to 22 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Cook your sweet potatoes until very soft for the best mashing consistency.
- To make this recipe Paleo-friendly, substitute the flour with a 1:1 gluten-free blend containing xanthan gum and use coconut sugar instead of brown and white sugar.
- For extra moisture, you can substitute the milk with plain yogurt or buttermilk.
- These muffins freeze well. Cool completely, then store in an airtight container for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 16g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg