Sweet Potato Muffins

This sweet potato muffin recipe is deliciously moist and flavored with cinnamon! It is ideal as a side dish, breakfast or snack.

There’s nothing quite like a baked sweet potato, but how about turning this bright orange root vegetable into a baked good? Try these Sweet Potato Muffins! Adding mashed sweet potatoes to baked goods makes them deliciously moist. Perfectly spiced with cinnamon, these large, fluffy muffins are the perfect side dish for a fall meal. They’re also perfect for snacks or breakfast spread with some nut butter! They even made it clear to our 4 year old that he loves sweet potatoes.

Ingredients for sweet potato muffins

These sweet potato muffins mostly use good baking ingredients that you probably already have on hand besides the sweet potato. You’ll also need applesauce, which will help keep the muffins very fluffy and fluffy. Here’s what’s in these sweet potato muffins:

• mashed sweet potatoes
• all purpose flour
• Cinammon
• baking powder, baking soda and salt
• eggs
• milk
• Brown sugar
• neutral oil (such as grape seeds, organic vegetables or organic rapeseed)
• Unsweetened applesauce

All you have to do? Bake the sweet potato, mix the dry with the wet, bake and enjoy. We’ve adapted the muffin batter to make big, fluffy muffins: because nobody likes thick muffins! They’re perfect for fall dinners (like Thanksgiving or Christmas) or quick mornings with a layer of nut butter.

Three ways to cook a sweet potato

There are multiple ways to cook the potato for these sweet potato muffins. The ideal way? Muffins are a great way to use up leftover roasted sweet potatoes. But you can cook them specifically for this recipe. Here’s what you need to know about each method:

• Muted: It takes a little longer, about 30 minutes, but yields perfectly moist potatoes. Go for the steamed sweet potato.
• Fast cooking: How to cook potatoes quickly? Cut them in half! This method saves a lot of time in the oven. Go for baked sweet potatoes.

Important: We don’t recommend using our microwave sweet potato method here: the sweet potato may come out very dry and result in a very thick paste (depending on the age of the potatoes and the power of your microwave). Because of the variability, we recommend using steamed or baked sweet potatoes.

Variations and Mixtures

These Sweet Potato Muffins are perfect just the way they are: big and fluffy with a sprinkle of sugar on top! But do they want to vary? Here are some delicious mixes and variations:

• Nuts: Add ½ cup pecans or chopped walnuts to batter, or sprinkle about ⅓ cup on top, divided among muffins
• Chocolate Chips: Why not? Add ½ cup dark chocolate chips to batter
• drizzle: Drizzle with icing sugar for 1 minute
• Cinammon: Use 1 tablespoon of cinnamon instead of 2 teaspoons for a more intense flavor
• Cardamom: Use 1 tsp cardamom and 2 tsp cinnamon for a flavorful intruy
• Non dairy: Use non-dairy milk like oat milk (for vegans, you can try flaxseed egg, but we didn’t test this variant)
• Bread: Turn the same batter into sweet potato bread! Bake in a loaf pan at 350 for 45 minutes, then place foil on top and bake an additional 25 minutes until a toothpick comes out clean.

Storage Instructions for Sweet Potato Muffins

How are sweet potato muffins stored after baking? Here are the best practices:

• Ambient temperature: Store in an airtight container with a paper towel lined the bottom and top for up to 4 days. This will prevent the tops from getting wet and sticky.
• Chilled: Store in the refrigerator for up to 1 week or more. This tends to dry out the muffins a bit but will help them last longer.
• Frozen: Place in an airtight container and freeze for up to 3 months.

More sweet potato recipes

Are you obsessed with sweet potatoes? (We are.) Here are some tastier sweet potato recipes to try:

This Sweet Potato Muffin Recipe is…

Vegetarian. For non-dairy products, use oat milk or another non-dairy milk.