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Sweet Potato Muffins

Sweet potato muffins are warmly spiced, tender muffins made with mashed sweet potato and baked until the tops spring back when lightly pressed. They’re an easy from-scratch breakfast with cinnamon, nutmeg, and a soft crumb.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling 5 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 cup sweet potato mashed cooked, cooled
  • 0.5 cup neutral oil such as vegetable or canola
  • 0.25 cup milk
  • 1 tsp vanilla extract

Equipment

  • 1 standard 12-cup muffin pan

Method
 

  1. Heat the oven to 375°F.
  2. Line a standard 12-cup muffin pan with paper liners.
  3. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
  4. In a large bowl, whisk the sugar and eggs until smooth.
  5. Whisk in the sweet potato, oil, milk, and vanilla.
  6. Add the flour mixture to the sweet potato mixture and fold just until no dry streaks remain.
  7. Divide the batter evenly among the muffin cups.
  8. Bake for 18 to 22 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the muffins in the pan for 5 minutes.
  10. Transfer them to a wire rack to cool.

Notes

For a tender crumb, fold the batter just until no dry streaks remain. Store covered in the refrigerator for up to 4 days; freeze yes, for up to 3 months. Use non-dairy milk as a simple swap if needed.