Description
These Sweet Potato Muffins are moist, cozy, and made with real mashed sweet potato. With warm spice and tender crumb, they’re perfect for breakfast, snacks, or fall baking. Flexible and foolproof, they freeze well and stay soft for days.
Ingredients
1 ¾ cups all-purpose flour (spooned & leveled)
1 tsp baking soda
1 ½ tsp baking powder
½ tsp fine salt
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg (optional)
1 cup mashed cooked sweet potato (well-packed)
2 large eggs, room temperature
½ cup brown sugar (light or dark)
¼ cup honey or pure maple syrup
½ cup neutral oil (or melted butter)
½ cup milk (dairy or unsweetened non-dairy), room temperature
2 tsp vanilla extract
Optional mix-ins:
½ cup chopped pecans or walnuts
½ cup mini chocolate chips
½ cup raisins or cranberries
2 tbsp pumpkin seeds (for topping)
2 tsp orange zest
Optional toppings:
1–2 tbsp coarse sugar
1 tbsp sugar + ¼ tsp cinnamon (for cinnamon sugar tops)
Instructions
1. Preheat oven to 400°F. Line a 12-cup muffin pan or grease well.
2. In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, whisk sweet potato, eggs, sugar, honey, oil, milk, and vanilla.
4. Add dry to wet; stir gently until just combined. Fold in mix-ins if using.
5. Divide batter into muffin cups (about ¾ full). Sprinkle sugar topping if desired.
6. Bake at 400°F for 5 minutes, then reduce to 350°F (do not open the door).
7. Continue baking for 12–15 minutes, until domed and a toothpick comes out clean.
8. Cool in pan 5 minutes, then transfer to a wire rack. Serve warm or at room temp.
Notes
Use mashed sweet potatoes from baked, steamed, or canned.
If mash is very soft or contains added liquid, reduce milk by 1–2 tbsp.
Do not overmix—stop when flour is just combined for tender muffins.
Add cinnamon sugar or streusel before baking for bakery-style tops.
Freeze individually and thaw or toast for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 13g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg