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sweet potato muffin recipe

Sweet Potato Muffins

These sweet potato muffins are a summer-ready twist on a cozy classic, made lighter and fluffier with naturally sweet and nutrient-rich ingredients. Perfect for brunch, snacks, or picnics, they’re customizable, easy to make, and full of warm-weather charm
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 36 minutes
Servings: 8 muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour"
  • "1 tsp baking soda"
  • "½ tsp baking powder"
  • "½ tsp ground cinnamon"
  • "¼ tsp ground nutmeg"
  • "¼ tsp salt"
  • "1 cup mashed sweet potato about 1 medium-large, roasted or steamed",
  • "½ cup brown sugar lightly packed",
  • "2 large eggs"
  • "⅓ cup melted coconut oil or neutral oil like canola",
  • "¼ cup milk dairy or unsweetened almond milk",
  • "1 tsp pure vanilla extract

Equipment

  • Muffin tin
  • Mixing bowls
  • whisk
  • Spatula
  • Measuring cups and spoons
  • Wire cooling rack

Method
 

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.",
  2. "In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.",
  3. "In another bowl, combine mashed sweet potato, brown sugar, eggs, melted coconut oil, milk, and vanilla extract. Whisk until smooth.",
  4. "Pour wet mixture into dry ingredients and gently fold with a spatula until just combined.",
  5. "Fold in optional add-ins like blueberries or nuts, if using.",
  6. "Divide batter evenly into 8 muffin cups, filling nearly to the top. Sprinkle with optional toppings.",
  7. "Bake for 18–22 minutes, or until a toothpick inserted comes out clean.",
  8. "Cool in pan for 5 minutes, then transfer to a wire rack to cool completely."

Notes

Optional Add-ins (choose 1–2): ½ cup chopped nuts, ½ cup fresh blueberries or chopped peaches, ¼ cup shredded coconut, zest of 1 lemon or orange. nnOptional Toppings: Turbinado sugar, rolled oats, cinnamon-sugar.nnFor vegan version: replace eggs with 2 flax eggs or 1 mashed banana. Use plant-based milk and coconut oil.