Sweet potato muffins are a delicious way to enjoy the natural sweetness and nutrients of sweet potatoes in a soft, bakery-style treat. These muffins are moist, lightly spiced, and perfect for breakfast, snacks, or even dessert. Whether you have leftover roasted sweet potatoes or want to try a new baking project, this recipe is simple, adaptable, and sure to become a favorite.
In this guide, you’ll learn how to make the best sweet potato muffins from scratch, along with pro tips for perfect texture, ingredient swaps for dietary needs, and storage tricks to keep them fresh.
Table of Contents
Table of Contents
Why You’ll Love These sweet potato muffin recipe
- Nutrient-Rich: Sweet potatoes add fiber, vitamin A, and antioxidants.
- Naturally Sweet: Reduces the need for excess sugar.
- Versatile: Works as a breakfast muffin, snack, or dessert.
- Easy to Customize: Add nuts, chocolate chips, or spices for different flavors.
- Meal-Prep Friendly: Stays moist for days, ideal for batch baking.
Simple Ingredients for Perfect sweet potato muffin recipe
(Makes 12 muffins)
Dry Ingredients
- 1 ½ cups (190g) all-purpose flour *(or gluten-free 1:1 blend)*
- ½ cup (100g) brown sugar (or coconut sugar for less refined sweetness)
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
Wet Ingredients
- 1 cup (240g) mashed sweet potato (about 1 medium roasted sweet potato)
- 2 large eggs (or flax eggs for vegan)
- ⅓ cup (80ml) melted butter (or coconut oil for dairy-free)
- ¼ cup (60ml) milk (any type—dairy, almond, oat)
- 1 tsp vanilla extract
Optional Add-Ins
- ½ cup chopped pecans or walnuts
- ¼ cup chocolate chips
- 1 tbsp orange zest for brightness
How to Make sweet potato muffins recipe
Step 1: Prepare Sweet Potato Puree
- Roast the sweet potato: Pierce a medium sweet potato with a fork, bake at 400°F (200°C) for 45–50 minutes until tender. Let cool, then scoop out the flesh and mash.
- Shortcut: Use 1 cup canned sweet potato puree (unsweetened).
Step 2: Mix Dry Ingredients
In a bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
Step 3: Combine Wet Ingredients
In another bowl, mix mashed sweet potato, eggs, melted butter, milk, and vanilla until smooth.
Step 4: Combine & Bake
- Gently fold wet ingredients into dry ingredients until just combined (don’t overmix).
- Stir in add-ins if using.
- Divide batter into a greased or lined muffin tin, filling each cup ⅔ full.
- Bake at 375°F (190°C) for 18–22 minutes, until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Expert Tips & Creative Variations for Your Muffins
Pro Tips for Perfect Sweet Potato Muffins
- Avoid Overmixing: Gently fold the wet and dry ingredients until just combined. Overmixing leads to dense, tough muffins.
- Room Temperature Ingredients: Cold eggs or milk can cause uneven baking. Let them sit out for 20–30 minutes before mixing.
- Proper Measuring: Spoon flour into the measuring cup and level it off—don’t scoop directly from the bag, as this packs in too much flour.
- Test for Doneness Early: Ovens vary, so check muffins at the 18-minute mark. If the toothpick has a few moist crumbs (not wet batter), they’re done.
- Rest the Batter (Optional): Letting the batter sit for 10 minutes before baking helps the flour hydrate, resulting in a more even texture.
Delicious Variations to Try
- Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free blend or oat flour.
- Vegan: Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and coconut oil instead of butter.
- Extra Spiced: Add ½ tsp ginger, ¼ tsp cloves, or a pinch of cardamom for warmth.
- Nutty Crunch: Fold in ½ cup chopped pecans, walnuts, or almonds.
- Chocolate Lovers: Stir in ¼–½ cup chocolate chips or chunks.
- Citrus Twist: Add 1 tbsp orange or lemon zest for a bright, fresh flavor.
- Savory Option: Reduce sugar to 2 tbsp and mix in ½ cup shredded cheese, 2 tbsp chopped herbs, or ¼ tsp black pepper.
- Streusel Topping: Combine ¼ cup flour, 2 tbsp brown sugar, 1 tbsp cold butter, and ¼ tsp cinnamon. Sprinkle over batter before baking.
Troubleshooting Common Issues
- Dry Muffins: Overbaking or too much flour can cause dryness. Check doneness early and measure flour carefully.
- Dense Texture: Overmixing or expired baking powder may be the culprit. Ensure your leavening agents are fresh.
- Muffins Sticking to Liners: Let them cool for 5 minutes before peeling. Or, skip liners and grease the tin well.
With these tips and variations, you can customize your sweet potato muffins to suit any taste or dietary need while keeping them irresistibly moist and fluffy.
10 Delicious Ways to Enjoy Sweet Potato Muffins
Sweet potato muffins are incredibly versatile—enjoy them warm from the oven, at room temperature, or even chilled for different taste experiences. Here are some delicious ways to serve them:
Breakfast & Brunch Ideas
- Classic Morning Pairing: Serve warm with a smear of butter or cream cheese and a drizzle of honey.
- Protein Boost: Crumble over Greek yogurt and top with granola for a hearty breakfast bowl.
- On-the-Go Meal: Pair with a hard-boiled egg and fresh fruit for a balanced, portable breakfast.
Sweet Treats & Desserts
- Ice Cream Sandwich: Slice a muffin in half and sandwich a scoop of vanilla or cinnamon ice cream in between.
- Caramel Drizzle: Warm slightly and drizzle with salted caramel or maple syrup for an indulgent dessert.
- Whipped Cream Topping: Add a dollop of cinnamon-spiced whipped cream for an extra-decadent touch.
Savory Pairings
- Cheese Board Addition: Serve alongside sharp cheddar, brie, or goat cheese for a sweet-savory contrast.
- Soup Sidekick: Pair with a bowl of butternut squash or pumpkin soup for a cozy meal.
- Herb Butter Spread: Mix softened butter with fresh thyme or rosemary and spread on a lightly toasted muffin.
Kid-Friendly Options
- Mini Muffins: Bake in a mini muffin tin for bite-sized snacks—perfect for lunchboxes.
- Peanut Butter Dip: Serve with a side of peanut or almond butter for dipping.
- Fruit Kabobs: Skewer muffin cubes with strawberries and banana slices for a fun snack.
Special Occasions
- Brunch Buffet: Display on a tiered stand with other pastries for an elegant spread.
- Holiday Twist: Add orange zest and cranberries for a festive fall or winter flavor.
- Gift Idea: Wrap in parchment paper and tie with twine for a homemade edible gift.
No matter how you serve them, these muffins are sure to be a hit. Their natural sweetness and soft texture make them a crowd-pleaser for any time of day!
How to Store & Reheat
- Room Temperature: Keep in an airtight container for 2–3 days.
- Refrigerate: Extends freshness up to 5 days.
- Freeze: Wrap individually and freeze for up to 3 months. Thaw at room temperature.
- Reheat: Microwave for 10–15 seconds or warm in a 300°F (150°C) oven for 5 minutes.
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sweet potato muffin recipe
Ingredients
Dry Ingredients
- 1 ½ cups 190g all-purpose flour *(or gluten-free 1:1 blend)*
- ½ cup 100g brown sugar (or coconut sugar for less refined sweetness)
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
Wet Ingredients
- 1 cup 240g mashed sweet potato (about 1 medium roasted sweet potato)
- 2 large eggs or flax eggs for vegan
- ⅓ cup 80ml melted butter (or coconut oil for dairy-free)
- ¼ cup 60ml milk (any type—dairy, almond, oat)
- 1 tsp vanilla extract
Optional Add-Ins
- ½ cup chopped pecans or walnuts
- ¼ cup chocolate chips
- 1 tbsp orange zest for brightness
Instructions
Step 1: Prepare Sweet Potato Puree
- Roast the sweet potato: Pierce a medium sweet potato with a fork, bake at 400°F (200°C) for 45–50 minutes until tender. Let cool, then scoop out the flesh and mash.
- Shortcut: Use 1 cup canned sweet potato puree (unsweetened).
Step 2: Mix Dry Ingredients
- In a bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
Step 3: Combine Wet Ingredients
- In another bowl, mix mashed sweet potato, eggs, melted butter, milk, and vanilla until smooth.
Step 4: Combine & Bake
- Gently fold wet ingredients into dry ingredients until just combined (don’t overmix).
- Stir in add-ins if using.
- Divide batter into a greased or lined muffin tin, filling each cup ⅔ full.
- Bake at 375°F (190°C) for 18–22 minutes, until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
| Calories | Total Fat | Protein | Total Carbs | Fiber | Sugar |
|---|---|---|---|---|---|
| 180 kcal | 6g | 3g | 30g | 2g | 12g |
- Vitamin A:120% DV (from sweet potatoes)
- Calcium:4% DV
- Iron:6% DV
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Why This Sweet Potato Muffin Recipe Belongs in Your Kitchen
These sweet potato muffins are a foolproof way to enjoy a wholesome, flavorful treat. With simple ingredients and flexible variations, they suit nearly every diet and occasion. Bake a batch today and enjoy the cozy, spiced sweetness in every bite!
Sweet Potato Muffin Questions Answered: Your Top Baking Queries Solved
How can you tell if a baked sweet potato is done?
A fork should easily pierce the center with no resistance. The flesh will be soft and creamy.
What is the secret to moist muffins?
Don’t overmix the batter, use enough fat (butter/oil), and add moisture-rich ingredients like yogurt or mashed sweet potato.
Do sweet potatoes bake faster than regular potatoes?
Yes, sweet potatoes typically bake faster due to their higher sugar content and softer texture.
Why is my sweet potato hard after baking?
It may need more time. Smaller sweet potatoes cook faster; larger ones can take up to 60 minutes.
How do you know when potato bake is done?
For muffins, a toothpick inserted should come out clean. For casseroles, the top should be golden and bubbly.
How much fiber do these sweet potato muffins contain?
Each muffin provides about 2g of dietary fiber (8% of daily value). For context, the Mayo Clinic Nutrition Guidelines recommends 25-38g daily for adults. The fiber comes from both sweet potatoes and whole wheat flour (if substituted).