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I’m thrilled to share my favorite homemade muffins recipe with you! These sweet potato muffins are perfect for breakfast, snacks, or dessert. They are fluffy, moist, and full of warm cinnamon flavors.
What I love most about these muffins is how they mix healthy baking with indulgence. Sweet potatoes add natural sweetness, so we use less sugar. These muffins are great for any time, whether you’re in a hurry or just want a sweet treat.
Ready to try these delicious sweet potato muffins? Let’s get baking!
5 Reasons You’ll Love This Recipe
I’m excited to share why these sweet potato muffins are a game-changer. They’re not just tasty; they’re a nutritious powerhouse that’ll make your taste buds dance.
First off, these muffins are incredibly easy to make. You’ll have a batch ready in no time, perfect for busy mornings or last-minute snacks. The texture is out of this world – moist, fluffy, and absolutely irresistible.
What sets these muffins apart is their nutritional value. Packed with vitamins from sweet potatoes, they’re a guilt-free treat that nourishes your body. The natural sweetness of the potatoes means less added sugar, without compromising on flavor.
These muffins are versatile champions. Enjoy them for breakfast, pack them for lunch, or savor them as a dessert. The flavorful blend of spices and sweet potato creates a delightful experience with every bite.
Lastly, they’re freezer-friendly. Make a big batch and store them for later. It’s meal prep made easy and delicious. Here’s a quick rundown of why you’ll fall in love with this recipe:
- Deliciously moist and fluffy
- Nutrient-rich ingredients
- Less added sugar
- Versatile for any time of day
- Freezer-friendly for convenience
From the sweet potato-filled base to the optional crunchy pecan topping, these muffins offer layers of flavors and textures you won’t be able to resist.
Exact Ingredients List (+ Possible Substitutes)
I love baking these sweet potato muffins! Let’s look at what you need. You’ll need 1¼ cups of sweet potato puree. Also, get 1¾ cups of all-purpose flour and 2 teaspoons of baking powder for the rise.
For flavor, grab 2 teaspoons of ground cinnamon and 1 teaspoon of nutmeg. You’ll also need ½ cup of oil, ½ cup of light brown sugar, and ¼ cup of granulated sugar for sweetness. Use two large eggs and ½ cup of sour cream to bind everything.
- Gluten-free flour instead of all-purpose flour
- Greek yogurt in place of sour cream
- Melted butter as a substitute for oil
Want a streusel topping? Mix ½ cup chopped pecans, ⅓ cup light brown sugar, 1 teaspoon cinnamon, and 3 tablespoons melted butter. This makes the muffins even better!
With these ingredients, you’re ready to bake delicious sweet potato muffins. Now, let’s follow the baking instructions!
Instructions
Let’s make delicious sweet potato muffins! First, bake sweet potatoes at 425°F for about 45 minutes. Then, cool them and puree them for a smooth texture. This makes the muffins perfect.
Next, mix dry ingredients in one bowl and wet ingredients, like sweet potato puree, in another. Combine these to make the muffin batter. Let it rest for 30 minutes to get better flavors.
While the batter rests, prepare the streusel topping. It adds a nice crunch. Then, preheat the oven to 375°F and line your muffin tin.
Now, it’s time to bake the muffins! Put the batter in the lined cups, add streusel topping, and bake. After 20 minutes, they’re done.
- Bake and puree sweet potatoes
- Mix dry and wet ingredients separately
- Combine to make batter
- Prepare streusel topping
- Scoop batter into muffin cups
- Add streusel and bake
Let the muffins cool in the pan for 5-10 minutes before taking them out. The smell of freshly baked sweet potato muffins fills the kitchen. It’s worth the wait!
Tips, Tricks & Storing
I love make-ahead recipes, and these sweet potato muffins are perfect for that! Cook your sweet potatoes in advance to save time on baking day. When mixing the batter, be gentle to keep your muffins tender. For the best muffin texture, let the batter rest a bit before popping it in the oven.
Got leftovers? Store these yummy treats in an airtight container at room temperature for up to 5 days. They’re freezer-friendly too! Just cool them completely, then freeze for up to 3 months. When you’re ready to enjoy, reheat in the microwave for a few seconds.
Here’s a baking tip: use a cookie scoop for even portioning. It’s a game-changer! And don’t forget to gently press the streusel into the batter before baking. This little trick helps it stick better, giving you that perfect crumbly top in every bite.