These sweet potato muffins are moist, fluffy, and packed with flavor! Made with wholesome sweet potatoes, they make a tasty breakfast or snack that both kids and adults will love.
Honestly, they’re like little bites of happiness! I love enjoying them warm with a pat of butter. They disappear quickly in my house—maybe I should hide a few for later! 😂
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your muffins. If you’re looking for gluten-free options, consider using a 1:1 gluten-free flour blend. I love how the texture still remains light with alternatives!
Sweet Potatoes: The star ingredient! For a quick cook, microwave the sweet potato wrapped in a damp paper towel until soft. You can also use canned sweet potato puree if you’re in a pinch, just make sure it’s unsweetened!
Baking Powder & Baking Soda: These help your muffins rise. Make sure they’re fresh; they lose potency over time. If you don’t have baking soda, using extra baking powder works as a substitute, though you might need to adjust the liquid a little.
Buttermilk: This adds moisture and the right acidity for perfect muffins. If you don’t have buttermilk, mix ½ cup milk with 1/2 tablespoon of vinegar or lemon juice and let it sit for 5 minutes to mimic the tangy flavor.
How Do I Ensure My Muffins Are Fluffy?
To get light and fluffy muffins, the mixing method is crucial. Mix the wet ingredients well before adding the dry ones to ensure even distribution. Don’t over mix once everything is combined; just mix until it’s no longer dry. This helps keep your muffins soft!
- Use room temperature ingredients when possible for better blending.
- Gently fold in any add-ins like nuts or raisins to avoid deflating the batter.
- Fill your muffin cups about three-quarters full for perfect rising.
Sweet Potato Muffins
Ingredients You’ll Need:
- For the Muffins:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup mashed cooked sweet potatoes (about 1 medium sweet potato)
- ⅔ cup brown sugar, packed
- ⅓ cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk or milk
- Optional: ½ cup chopped nuts or raisins
- For the Streusel Topping:
- ⅓ cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons cold butter, cubed
How Much Time Will You Need?
This delightful recipe takes about 15 minutes for prep and 20-25 minutes for baking, making it perfect for a quick breakfast treat. Don’t forget to allow a few minutes for them to cool before indulging in the warm muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, line a 12-cup muffin tin with paper liners or grease the cups well so the muffins come out easily.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined. This helps to aerate the flour and ensures the spices are evenly distributed.
3. Combine the Wet Ingredients:
In a large bowl, mix the mashed sweet potatoes, brown sugar, and your choice of oil or melted butter. Stir everything together until it’s smooth—you want to blend those sweet potatoes perfectly!
4. Add Eggs and Vanilla:
Beat in the eggs one by one, ensuring each one is fully mixed in before adding the next. Then, stir in the vanilla extract, which adds a lovely aroma and flavor!
5. Mix it All Together:
Now, it’s time to combine the wet and dry mixtures! Gradually add the dry ingredients to the sweet potato mixture, alternating with the buttermilk (starting and ending with the dry ingredients). Be careful not to over-mix it—just stir until everything is combined. If you’d like, fold in the chopped nuts or raisins for an extra touch!
6. Prepare the Streusel Topping:
In a small bowl, mix together the brown sugar, flour, and cinnamon for the topping. Use a fork or pastry cutter to cut in the cold butter until the mixture is crumbly, making it nice and crunchy on top!
7. Fill the Muffin Cups:
Evenly divide the muffin batter among the prepared muffin cups, filling each about 3/4 full so there’s room to rise. Don’t worry if it looks a bit messy – the streusel topping will cover it up beautifully!
8. Add Streusel:
Sprinkle the streusel topping over each muffin generously, creating a delightful crunch. It will turn golden as it bakes!
9. Bake to Perfection:
Pop the muffin tin into the oven and bake for 20–25 minutes. Check for doneness by inserting a toothpick in the center of a muffin; it should come out clean when they’re ready.
10. Cooling Time:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely, although they are delicious warm!
Enjoy your moist, sweet, and warmly spiced Sweet Potato Muffins! They make for a wonderful treat or snack, and I bet they’ll become a favorite in your home! 🥰
Can I Use Fresh Sweet Potatoes Instead of Canned?
Absolutely! If you’re using fresh sweet potatoes, simply peel, cube, and boil them until tender, then mash them. This usually takes about 15–20 minutes. Make sure to let the mashed sweet potatoes cool before adding them to the batter!
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes! You can substitute whole wheat flour for half of the all-purpose flour in the recipe for a healthier option. Just keep in mind that this may result in slightly denser muffins. You can also add a tablespoon of extra liquid to help maintain moisture.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, consider freezing them! Place cooled muffins in a freezer-safe bag, and they’ll stay good for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Add Different Mix-ins?
Definitely! This recipe is super versatile. Feel free to add chocolate chips, dried cranberries, or coconut flakes for a different twist. Just keep the total mix-ins to about ½ cup to ensure the muffins rise nicely!
