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Sweet Potato Muffins

Sweet Potato Muffins That Are Soft, Fluffy and Irresistible

These Sweet Potato Muffins are soft, fluffy, and irresistibly delicious, perfect for breakfast or a snack.
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Prep Time 30 minutes
Cook Time 22 minutes
Resting Time 30 minutes
Total Time 1 hour 22 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 1/4 cups Sweet Potatoes Roasted and pureed
  • 2 cups All-Purpose Flour Can substitute with whole wheat or gluten-free flour
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon Or pumpkin pie spice
  • 1/2 tsp Nutmeg Optional
  • 1/2 tsp Salt
  • 1/2 cup Vegetable Oil Can substitute with melted butter or applesauce
  • 1 cup Granulated Sugar Can replace with honey or maple syrup
  • 1/2 cup Light Brown Sugar Can substitute with more granulated sugar
  • 2 large Eggs Flax eggs for vegan option
  • 1/2 cup Sour Cream Greek yogurt as an alternative
For the Streusel Topping
  • 1/2 cup Chopped Pecans Omit for nut-free
  • 1/4 cup Light Brown Sugar Can replace with granulated sugar
  • 1 tsp Cinnamon For streusel
  • 1/4 cup Melted Butter Coconut oil as an alternative

Equipment

  • oven
  • muffin pan
  • mixing bowls
  • whisk
  • Measuring cups
  • spoon

Method
 

Baking Instructions
  1. Preheat your oven to 425°F (218°C) and line your muffin pans with paper liners.
  2. Roast sweet potatoes for 40–45 minutes until fork-tender, then puree 1 1/4 cups.
  3. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In another bowl, mix vegetable oil, granulated sugar, light brown sugar, eggs, and sour cream. Fold in sweet potato puree.
  5. Gently combine dry and wet mixtures until just mixed. Let batter rest for 30 minutes.
  6. Mix chopped pecans, brown sugar, cinnamon, and melted butter for streusel topping. Chill briefly.
  7. Scoop batter into prepared muffin cups, fill 2/3 full, and top with streusel, pressing it in slightly.
  8. Lower oven to 375°F (190°C) and bake muffins for 18–22 minutes until a toothpick comes out clean.
  9. Allow muffins to cool in the pans for 5–10 minutes before transferring to wire racks.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 1000IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

These muffins can be stored in an airtight container for up to 5 days or refrigerated for a week. Freeze for up to 3 months.

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