Sweet Potato Muffins bring a cozy aroma to your kitchen, reminiscent of autumn days. Over multiple tests, I discovered just the right balance of fluffiness and flavor. These muffins are an inviting option for breakfast or an afternoon snack. Pair them with some fresh fruit or a steaming cup of coffee for a delightful experience. For a similar morning treat, check out my recipe for Easy Blueberry Muffins.
About Sweet Potato Muffins
Sweet Potato Muffins combine nutritious ingredients with a delightful sweetness. I made several adjustments throughout my testing process. Each update revealed nuances in texture and taste that enhance this classic treat. They’re not only budget-friendly, but their warm, cozy flavors make them a family favorite during chilly mornings.
- Quick prep: ready in about 30 minutes, perfect for busy mornings.
- Budget-friendly: uses simple, wholesome ingredients you likely have at home.
- Versatile: customize with nuts or dried fruit for added texture and flavor.
- Sweet potatoes are rich in vitamins, making this a healthier muffin option.
Key Ingredients & Their Roles
- Sweet Potato Purée: adds natural sweetness and moisture. Can use mashed sweet potatoes as a substitute.
- Whole Wheat Pastry Flour: yields a tender muffin. For lighter muffins, all-purpose flour works beautifully.
- Coconut Sugar: enhances sweetness with a hint of caramel. Brown sugar is a good alternative if needed.
- Greek Yogurt: brings creaminess and protein; sour cream can be used for a slight tang.
How to Make Sweet Potato Muffins
- Preheat your oven to 350°F (175°C) and line a muffin tin with parchment liners—this helps them lift easily afterward.
- In a medium bowl, whisk together 1 ¾ cups of flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 ½ teaspoons cinnamon, ¼ teaspoon ground ginger, and ½ teaspoon sea salt until well combined.
- In a separate large bowl, blend 1 cup of sweet potato purée, 2 large eggs, ⅔ cup coconut sugar, ½ cup Greek yogurt, 3 tablespoons avocado oil, and 1 teaspoon vanilla extract until smooth; there’s something satisfying about this mixing process, watch how it transforms!
- Gradually fold the dry ingredients into the wet mixture until just incorporated—it’s okay if it’s a bit lumpy, be gentle not to over mix!
- For the topping, mix 1 tablespoon of coconut sugar with ¼ teaspoon of cinnamon in a small bowl, creating a delightful crunch for the muffins.
- Distribute the batter evenly into the muffin cups and sprinkle the sugar-cinnamon mixture on top. Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow muffins to cool in the tin for a few minutes before transferring to a wire rack—listen closely as they cool; that gentle crackling is music to your ears, a sign of deliciousness!
Pro Tips & Troubleshooting
- During testing, I found that letting the sweet potato purée cool slightly made mixing easier and created a smoother batter.
- A common error is over-mixing, which can lead to dense muffins. Remember, lumps are okay!
- If you like nuts, try adding chopped walnuts or pecans for added crunch and flavor.
- This recipe easily scales up or down; simply halve or double the ingredients as needed.
Storage & Make-Ahead Guide
Store baked muffins in the fridge for up to 5 days, or freeze them for up to 3 months. To reheat, simply pop them in a 350°F oven for about 5-7 minutes. When experimenting, I found they retained their moisture beautifully when frozen, making them just as delightful when reheated.
What to Serve With Sweet Potato Muffins
Enjoy these muffins warm with a pat of butter or alongside a fresh fruit salad. They pair especially well with a cup of Creamy Tuscan Butter Bean soup or a slice of Pumpkin Bread.
Frequently Asked Questions
- Can I use canned sweet potato instead of fresh? Yes, just ensure it’s unsweetened and drain any excess moisture.
- How can I make them gluten-free? Substitute with a gluten-free flour blend that can be used for baked goods.
- What can I use instead of Greek yogurt? Sour cream or plain regular yogurt are suitable alternatives.
- How do I know when they are done baking? A toothpick inserted in the center should come out clean or with a few crumbs.
- What’s the best way to store these muffins? Place them in an airtight container in the fridge or freeze them as mentioned.
Final Thoughts
Sweet Potato Muffins have quickly become a go-to recipe in my home. They are comforting and nutritious, perfect to enjoy over a weekend breakfast. I hope you give them a try and share your own variations with me!
More Recipes You’ll Love
- From Scratch Pistachio Muffins – similar fluffy goodness with a nutty twist
- Pumpkin Cinnamon Roll Muffins – sharing that sweet-spiced muffin love
- Sausage Egg and Cheese Muffins – perfect for a savory breakfast counterpoint
Sweet Potato Muffins
Ingredients
Muffin Batter
- 1 3/4 cups whole wheat pastry flour or all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1 cup sweet potato puree or mashed sweet potato
- 2 large eggs
- 2/3 cup coconut sugar
- 1/2 cup full fat Greek yogurt
- 3 tablespoons avocado oil or olive oil
- 1 teaspoon vanilla
Topping
- 1 tablespoon coconut sugar
- 1/4 teaspoon cinnamon
Instructions
Muffin Batter
- Preheat oven to 350°F. Line a muffin tin with liners. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, ginger, and salt. In a large bowl, whisk sweet potato puree, eggs, coconut sugar, yogurt, oil, and vanilla. Add dry ingredients to wet ingredients and mix until just combined.
Topping and Baking
- In a small bowl, mix coconut sugar and cinnamon for topping. Divide batter evenly among muffin cups and sprinkle with topping. Bake for 18-20 minutes or until a toothpick comes out clean. Cool on a rack.