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Sweet Potato Muffins Recipe

American · Bread · 40 min total

Moist and tender muffins with a subtle sweetness from roasted sweet potatoes, perfect for breakfast or a snack.

Ingredients

• 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together mashed sweet potato, oil, granulated sugar, brown sugar, eggs, milk, and vanilla until smooth.
3. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Add dry ingredients to wet ingredients and stir until just combined; do not overmix.
5. Divide batter evenly among prepared muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into center comes out clean.
7. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips

• To cook sweet potato: pierce with fork, microwave on high 5-7 minutes until soft, then mash.
• Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

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