sweet potato muffin recipe
Enjoy a moist & fluffy sweet potato muffin recipe with brown sugar! These muffins made with fresh sweet potatoes have a naturally sweet flavor.
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
Nutritional Information (Per Serving)
Additional Nutrients:
| 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