These easy sweet potato muffins are not overly sweet but delicious for breakfast and as a simple to go snacks.
If you want muffin which is nutritious and uses less sugar than most recipes, then you must try this recipe. Baked sweet potato gives the muffins a unique taste but leftover sweet potato can also work. The sweet potato can be cooked in the microwave if you have limited time and the muffins will taste great as well.
Preparation Before Making These Muffins
- The first consideration of any baking or cooking is to read through the recipe thoroughly to ensure that you have all the tools and ingredients needed. Also, to find out if there is any make ahead steps needed and in this recipe there is a make ahead which is to cook the sweet potato.
- Cook the sweet potato ahead of time and allow it to cool completely before using. This can be done by baking it in the oven at 400 F for about 30 minutes or until the inside is soft. The sweet potato can be cooked on stove top for about 30 minute or microwave on high for 12 minutes or until soft.
- Preheat the oven to 350 F or 180C.
- Line 12 muffins pan with paper baking liners or grease the pans with this homemade pan release which works really well.
- Measure all the ingredients needed for the sweet potato muffins accurately. Remember to spoon flour into measuring cup and level it.
Ingredient Needed to Make the Muffins
This muffin is another example of quick bread which comes together easily and there is no waiting time required for rising. All you need is a few pantry items and you are ready to bake this delicious muffin. The ingredients needed are listed below:
- Flour
- Baking powder
- Spices: cinnamon, nutmeg, salt
- Sweet potato
- Plain yogurt or sour cream
- Eggs
- Vegetable oil
- Brown sugar
- Vanilla extract
Helpful Tips For Making The Muffins
- When microwaving the sweet potato, peel and cut the sweet potatoes into pieces and cover with just enough water in a glass bowl. Cover the bowl and microwave at high for about 12 minutes or until soft. Allow to cool completely before using. Instead of using the microwave, you can also cook it on stove for about 30 minutes.
- You can use ½ cup of applesauce to replace the 2 eggs needed for the recipe, if you want to make it egg free. When you use the applesauce, then increase the baking powder to 21/2 teaspoon.
- The muffins are done when the center springs back when lightly touched or when toothpick inserted into the center comes out clean and dry.
- Do not overmix the muffin mixture otherwise it results in a tougher and denser muffin.
- When muffins are done baking, take them from the baking pan and cool then on a cooling rack.
- you can sprinkle Homemade Cinnamon Sugar on top of the muffins before baking.
How To Make Sweet Potato Muffins
The sweet potato can be eaten as a breakfast or used for school lunch box snacks. This recipe can be made any time of the year since sweet potatoes are available throughout the year. The steps are:
- Cook the sweet potatoes and allow to cool completely before using it.
- Whisk together all the dry ingredient and set aside.
- Mash the sweet potato to a smooth consistency or you can leave some chucks to give it texture.
- Add the rest of the wet ingredient to the mashed potatoes and mix until well combined. For a smoother consistency, the sweet potato and the other wet ingredients can be mixed with a blender or hand mixer.
- Add the sweet potato mixture to the dry mixture and stir together until combined but do not over mix. The batter will look lumpy and that is ok because the lumps will disappear during baking. There should not be any patches of flour in the batter as well.
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- Pour into muffin pans and bake in the preheated oven for 18- 20 minutes.
- Allow to cool, serve, and enjoy.
How To Store The Sweet Potato Muffins
Muffins are best when served warm, but they can be stored at room temperature for a day or two. When storing baked muffins, allow the muffin to cool completely and store them in an airtight container. For longer storage, wrap the muffins in a freezer bag with a date and type of muffin and freeze.
How To Reheat The Muffins
When ready to use the muffins, just heat it in a 350F for about 15 minutes. The muffins can also be warmed in a microwave for a few seconds and they are ready to enjoy with the same great taste and texture. For the muffins to taste as good as the day you made them, then use frozen muffins within a month.
Thanks for reading. As always, know that God loves you and stay blessed.
Other Muffin Recipes
Easy Sweet Potato Muffins
Ingredients
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 cups or 2 medium size sweet potato (cooked and mashed)
- ⅓ cup brown sugar
- ½ cup plain yogurt or sour cream (brought to room temperature)
- 2 large eggs
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350° F or 180° C.
- Prepare one 12 capacity muffin or cupcake pan with baking liners or non stick spray and set aside.
- In a large bowl, whisk together all the dry ingredient (flour, baking powder, salt, cinnamon, and nutmeg) and set aside.
- In a separate bowl, Mash the sweet potato to a smooth consistency or you can leave some chucks to give it texture. Add the wet ingredient (eggs, sugar, yogurt, vegetable oil, and vanilla extract) to the mashed potatoes and mix until well combined. For a smoother consistency, the sweet potato and the all the wet ingredients can be mixed with a blender or hand mixer.
- Add the sweet potato mixture to the dry mixture and stir together until combined but do not over mix. The batter will look lumpy and that is ok because the lumps will disappear during baking. There should not be any patches of flour in the batter as well.
- Pour into the prepared muffin pans and bake in the preheated oven for 18- 20 minutes or when toothpick inserted to the center of the muffins comes out clean and dry.
- Bring the muffins out of the oven and allow to cool on a cooling rack or wire.
- Serve and enjoy.
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