Description
Bake these ultimate moist sweet potato muffins for a cozy, spiced fall treat. This easy recipe delivers warm flavors perfect for breakfast or a snack.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 cup mashed sweet potato (about 1 medium sweet potato, baked and peeled)
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chocolate chips or chopped pecans
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the mashed sweet potato and vanilla extract until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed only until no streaks of flour remain. Do not overmix.
- Gently fold in any optional chocolate chips or pecans if you are using them.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can bake the sweet potato ahead of time. Pierce it several times with a fork and bake at 400°F (200°C) until tender, about 45-60 minutes. Let it cool before scooping out the flesh for mashing.
- For a healthier option, you can reduce the brown sugar slightly or substitute with maple syrup (adjusting for liquid content).
- These muffins freeze well. Cool completely, then store in an airtight container for up to three months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Muffin Batter
- Cuisine: American/Italian inspired
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 200
- Sugar: Approx. 15g
- Sodium: Approx. 150mg
- Fat: Approx. 10g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: Approx. 25g
- Fiber: Approx. 2g
- Protein: Approx. 3g
- Cholesterol: Approx. 40mg