Sweet potato muffins are the perfect blend of sweet and savory that will satisfy your cravings at any time of the day. This delightful recipe uses wholesome ingredients and is easy to follow, making it accessible for both novice and experienced bakers. As I walk you through this recipe, you’ll discover why sweet potato muffins might just become your new favorite treat.
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Growing up, our family Sunday brunches were never complete without a basket of warm muffins fresh out of the oven. My grandmother often experimented with ingredients, and her sweet potato version was always a hit. It’s become a cherished family tradition to bake these during the fall, filling our home with the comforting aroma of spices and warm sweetness.
Why You’ll Love This Recipe
This recipe offers a unique twist on classic muffins by incorporating Sweet Potatoes, which add moisture and natural sweetness, reducing the need for extra sugar. Not only are these muffins delicious, but they’re also packed with nutrients. The practical one-bowl method makes cleanup a breeze, and the muffins store well, making them a perfect make-ahead option for busy mornings.
Ingredients Notes
Sourcing fresh Sweet Potatoes is key to achieving the best flavor. If unavailable, canned sweet potatoes can be used, albeit with a milder taste. For a crunchy texture, consider adding chopped walnuts or pecans. Swap all-purpose flour with a gluten-free blend for a celiac-friendly treat. Remember to let the sweet potatoes cool before mixing to avoid cooking the eggs prematurely.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin pan with paper liners.
Step 2
In a large bowl, mash the cooked sweet potatoes until smooth. Add in eggs, oil, and vanilla extract, stirring until well combined.
Step 3
Sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add to the sweet potato mixture, stirring gently until just combined.
Step 4
Fold in optional add-ins like nuts or raisins, ensuring they are evenly distributed. Do not overmix to avoid tough muffins.
Step 5
Divide the batter evenly among the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Storage Options
Store any leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze muffins individually wrapped in plastic wrap and placed in a freezer bag for up to three months. Thaw overnight in the refrigerator or reheat in the microwave to enjoy a warm treat.
Variations & Substitutions
To cater to different dietary needs, replace eggs with applesauce or a flaxseed mixture for a vegan option. For a spicy twist, add a dash of cayenne pepper to the batter. Experiment with different spices like ginger or allspice for unique flavor profiles. Consider using maple syrup as a sweetener for a deeper, richer taste.
Serving Suggestions
Enjoy these muffins as a quick breakfast on bustling mornings or paired with a steaming cup of coffee for an afternoon snack. They also make an excellent addition to your holiday breakfast spread. Serve warm with a dollop of CREAM CHEESE or a slathering of butter for extra indulgence.
Frequently Asked Questions
Can I use canned sweet potatoes instead of fresh ones?
Yes, you can use canned sweet potatoes, but be sure to drain and mash them thoroughly for the best consistency. Fresh sweet potatoes offer a richer flavor, but the canned version is a convenient alternative when in a pinch.
How do I know when the muffins are done?
The muffins are done when a toothpick inserted into the center comes out clean without any batter clinging to it. They should also spring back slightly when touched. Pay attention to the baking time to prevent overbaking, which can dry out the muffins.
Can I make the batter ahead of time?
It’s best to bake the muffins immediately after preparing the batter to ensure they rise properly. However, you can prepare and mash the sweet potatoes ahead of time and store them in the refrigerator for up to 3 days, which will speed up the process when you’re ready to bake.
Frequently Asked Questions
Sweet Potato Muffins
Ingredients
Main Ingredients
- 1.5 cups mashed sweet potatoes cooked and cooled
- 1.75 cups all-purpose flour
- 0.5 cup granulated sugar
- 0.5 cup brown sugar packed
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.25 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, combine the mashed sweet potatoes, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
