Easy Sweet Potato Muffins

These Sweet Potato Muffins are so good and easy to make! Super simple ingredients makes a wonderful breakfast treat!

Where did Sweet Potato Muffins come from?

Sweet Potato Muffins are believed to have originated in the United States. These tasty little treats were once an old-fashioned Southern classic, usually enjoyed by farmers and families living off the land.

These yummy muffins are so versatile that they can be served for all occasions! Eat them as a quick breakfast on-the-go or as an indulgent treat at the end of a long day. They can even be dressed up with some extra ingredients, like dried fruit and nuts.

What makes Sweet Potato Muffins so special?

Sweet Potato Muffins are packed full of flavor thanks to their main ingredient – sweet potatoes! These tasty root vegetables provide a naturally sweet flavor and a nutty taste that can’t be found in any other muffin.

These scrumptious muffins also boast a variety of health benefits. Sweet potatoes are an excellent source of vitamins A, C and B6, as well as dietary fiber and potassium. Eating these muffins on a regular basis can help support healthy vision, immune system function and overall energy levels.

With their incredible flavor and nutritional benefits, it’s no wonder why Sweet Potato Muffins have become a go-to favorite for many. Try making your own batch at home today and enjoy the deliciousness of these tasty treats!

What are some other sweet potato recipes you should try?

• Easy Air Fryer Sweet Potato Chips
• The Best Sweet Potato Biscuits Recipe
• Creative and Delicious Sweet Potato Recipes For Any Occasion
• Southern Sweet Potato Casserole With Crunchy Pecan Topping
• Amazing Brown Butter Sweet Potato Pie For Dessert
• Sweet Potato Bread Pudding With Homemade Maple Sauce

How do you store these muffins?

If you have any leftovers, make sure to store them in an airtight container or bag. These muffins can last up to three days stored at room temperature. You can also freeze them for longer storage. Simply re-heat the muffins before eating!

Can you freeze these muffins?

Yes, you can freeze Sweet Potato Muffins. After baking the muffins, allow them to cool completely before wrapping each one in a piece of aluminum foil and transferring to a freezer bag or airtight container.

When you are ready to enjoy your frozen muffins, simply thaw them overnight in the refrigerator and then warm them up in the microwave.

Sweet Potato Muffins are easy to make and delicious to eat! With their natural sweetness, nutty flavor and health benefits, they make a great treat for any occasion. Try making your own batch at home today and enjoy the deliciousness of these tasty treats!

What ingredients do you need for Sweet Potato Muffins?

• 2 c/240g all-purpose flour
• 1 tsp/4g baking powder
• 1 tsp/5g baking soda
• ½ tsp/1g ground cinnamon
• ¼ tsp/ ½ g ground ginger
• ¼ tsp/ ½ g ground cardamom
• ¼ tsp/1g sea salt
• 2 large eggs
• ½ c/105g dark brown sugar
• ¾ c/175ml whole milk
• ½ c/120ml vegetable oil
• 1 tbs/15ml apple cider vinegar
• 8 oz/225g grated sweet potato (about 1 medium)

Streusel:

• 1/3 c/40g all-purpose flour
• 1/3 c/35g dark brown sugar
• ¼ c/28g unsalted butter, softened

Check out the full recipe below!

Yield: 12 muffins

Easy Sweet Potato Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

These amazing sweet potato muffins are so good and easy to make for breakfast or brunch!

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Ingredients

• 2 c/240g all-purpose flour
• 1 tsp/4g baking powder
• 1 tsp/5g baking soda
• ½ tsp/1g ground cinnamon
• ¼ tsp/ ½ g ground ginger
• ¼ tsp/ ½ g ground cardamom
• ¼ tsp/1g sea salt
• 2 large eggs
• ½ c/105g dark brown sugar
• ¾ c/175ml whole milk
• ½ c/120ml vegetable oil
• 1 tbs/15ml apple cider vinegar
• 8 oz/225g grated sweet potato (about 1 medium)
• Streusel:
• 1/3 c/40g all-purpose flour
• 1/3 c/35g dark brown sugar
• ¼ c/28g unsalted butter, softened

Instructions

1. Preheat oven to 350° F/175C. Line 12 cups in a ½ c/120ml capacity muffin pan with paper liners.
2. Make streusel:
3. Combine all ingredients in a small bowl and mix with a spoon or your hands until it has a crumbly consistency.
4. Make batter:
5. Peel and grate sweet potato, set aside.
6. Combine dry ingredients (flour, baking powder, baking soda, spices, salt) in a large bowl. Whisk to evenly distribute everything. 
7. In a separate large bowl, whisk together sugar and eggs. Add oil, milk, and vinegar. Whisk until smooth.
8. Add dry ingredients to the wet, stirring until mostly incorporated but some flour is still visible.
9. Add the grated sweet potato and mix only until everything is incorporated, some lumps may remain. Over mixing will result in tough muffins.
10. Scoop batter into paper liners, filling to about ½” from the top.
11. Scoop about 1 tbsp of streusel mixture on the top of each muffin.
12. Bake at 350° F for 25-27 minutes until a cake tester comes out clean and the muffins are lightly browned.
13. Allow to cool for at least 20 minutes before serving.
14. Best served warm and the same day. If storing, keep in an airtight container in the fridge for no more than 2 days.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 266Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 38mgSodium 211mgCarbohydrates 34gFiber 1gSugar 13gProtein 4g

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