These sweet potato muffins are fluffy, tasty, and packed with healthy goodness! Made with mashed sweet potatoes, they’re naturally sweet and perfect for breakfast or a snack.
What I love about them is how easy they are to whip up. Just mix the ingredients, pour into the muffin tins, and enjoy! They make your kitchen smell amazing too! 🥰
Key Ingredients & Substitutions
Sweet Potatoes: The star of the show! Cook and mash them for the best flavor. If you don’t have sweet potatoes, butternut squash or pumpkin puree can work as great alternatives.
Flour: All-purpose flour is the go-to here, but you can substitute with whole wheat flour for a healthier option. Just keep in mind it might change the texture slightly.
Fats: I often use melted butter for rich flavor, but vegetable oil keeps them moist. Coconut oil can be an interesting twist if you like a hint of coconut flavor!
Spices: The cinnamon, nutmeg, and ginger add warmth. Feel free to adjust these spices or add others like allspice or cardamom based on your taste preferences.
What’s the Best Way to Mix Muffin Batter?
A common challenge is mixing the batter without overdoing it. Overmixing can lead to dense muffins. Here’s my approach:
- Combine wet and dry ingredients separately first.
- When mixing them together, use a gentle folding motion with a spatula. Stop as soon as you see no dry flour; a few lumps are okay!
- This helps keep your muffins light and fluffy!
Trust me, by being gentle, you’ll get better results every time! Enjoy those muffins!
Sweet Potato Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
For the Streusel Topping:
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons melted butter
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time and 20-25 minutes of baking. You’ll spend a few minutes mixing ingredients, and then they’ll bake to perfection. Don’t forget to let them cool a little before diving in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, line your muffin tin with paper liners or lightly grease it to prevent sticking.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This will ensure that everything is evenly mixed when you add it later.
3. Mix the Wet Ingredients:
In a large bowl, combine the cooked and mashed sweet potato with both sugars and the vegetable oil (or melted butter). Mix until the mixture is smooth and creamy.
4. Add the Eggs and Vanilla:
Crack in the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract—you’re building a lovely flavor base!
5. Combine Wet and Dry Ingredients:
Now it’s time to bring the two mixtures together! Gradually add the dry ingredients into the sweet potato mixture, alternating with the milk. Start and end with the dry ingredients. Mix gently until everything is just combined; remember, some lumps are perfectly fine—don’t overmix!
6. Make the Streusel Topping:
In a small bowl, combine the brown sugar, flour, cinnamon, and melted butter for the streusel topping. Mix until it resembles coarse crumbs.
7. Fill the Muffin Cups:
Spoon the batter into each muffin cup, filling them about 2/3 full. Then, sprinkle the streusel topping generously over each muffin for that delightful crunch!
8. Bake:
Place the muffin tin in the oven and bake for 20-25 minutes. Keep an eye on them, and do the toothpick test—you want it to come out clean!
9. Cool and Enjoy:
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. Then dig in and enjoy your delicious, moist sweet potato muffins!
These muffins are perfect for breakfast, snacks, or just a sweet treat any time of the day!
Can I Use Fresh Sweet Potatoes Instead of Canned?
Absolutely! Fresh sweet potatoes are great for this recipe. Just boil or bake them until soft, then mash them. It’s a fantastic way to add freshness and flavor!
What Can I Substitute for Eggs?
If you need an egg substitute, you can use 1/4 cup unsweetened applesauce or a mashed banana for each egg. This will help keep the muffins moist while maintaining the right texture!
How Do I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just wrap them tightly in plastic wrap and place them in a freezer bag for up to 3 months.
How Do I Make Them Gluten-Free?
You can easily make these muffins gluten-free by using a 1:1 gluten-free all-purpose flour blend. Make sure your baking powder is also gluten-free to keep it suitable for everyone!
