Sweet Potato Muffins are a delightful treat that combines the natural sweetness of sweet potatoes with warm spices. They are soft, fluffy, and perfect for breakfast or a snack. Making these muffins is a great way to enjoy the goodness of sweet potatoes, which are packed with nutrients and add moisture to the muffins. Baking your own gives you control over the ingredients, ensuring they are fresh and healthier than store-bought options.
how to make Sweet Potato Muffins
Ingredients:
- 1 cup mashed sweet potato
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 2 eggs
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Directions:
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, mix the mashed sweet potato, milk, vegetable oil, sugar, and eggs until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before serving.
how to serve Sweet Potato Muffins
You can serve Sweet Potato Muffins warm or at room temperature. They pair well with butter or cream cheese spread on top for extra flavor. Enjoy them with a cup of coffee or tea for a delightful morning or afternoon snack.
how to store Sweet Potato Muffins
To keep your Sweet Potato Muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them. Simply wrap each muffin in plastic wrap and then place them in a freezer bag. They can last in the freezer for up to three months. Thaw them at room temperature when you’re ready to enjoy.
tips to make Sweet Potato Muffins
- To make it easier, use canned sweet potato puree instead of boiling and mashing your own.
- Ensure not to overmix the batter; stirring just until combined helps make the muffins light and fluffy.
- Experiment with add-ins like chopped nuts or chocolate chips to change the flavor.
variation
You can make these muffins gluten-free by using gluten-free flour instead of regular flour. For a healthier twist, try substituting the sugar with honey or maple syrup.
FAQs
1. Can I use fresh sweet potatoes instead of canned? Yes, you can use fresh sweet potatoes. Just boil, peel, and mash them before measuring.
2. How do I know when the muffins are done? Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, the muffins are done.
3. Can I add more spices to the recipe? Absolutely! Feel free to add more spices like ginger or allspice to enhance the flavor.
4. How long can I keep these muffins in the freezer? You can keep Sweet Potato Muffins in the freezer for up to three months.
5. Can I use this recipe for mini muffins? Yes, you can use the same recipe for mini muffins. Just reduce the baking time to about 12-15 minutes.
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Sweet Potato Muffins
Delightful sweet potato muffins that are soft, fluffy, and perfect for breakfast or a snack.
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
- 1 cup mashed sweet potato
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 2 eggs
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, mix the mashed sweet potato, milk, vegetable oil, sugar, and eggs until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before serving.
Notes
Serve warm or at room temperature with butter or cream cheese. Store in an airtight container for up to three days or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian