Description
These healthy and fluffy Sweet Potato Muffins are a delightful treat perfect for breakfast or a snack. Made with mashed sweet potatoes, warm spices, and a tender crumb, they offer a comforting flavor while being easy to prepare. Garnished with pumpkin seeds for a crunchy topping, these muffins are moist, naturally sweetened, and baked to golden perfection.
Ingredients
Wet Ingredients
- 1 cup mashed sweet potato puree
- 1 cup milk
- 5 tablespoons unsalted butter, melted
- 2 eggs
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Garnish
- Pumpkin seeds (for garnish)
Instructions
- Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with muffin liners. If using fresh sweet potatoes, bake them ahead at 375°F for about an hour until soft, then mash until smooth.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Stir to distribute all the leavening and spices evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together the mashed sweet potato puree, milk, melted unsalted butter, and eggs until smooth and well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing to maintain the muffins’ fluffy texture. If desired, gently fold in chocolate chips or pecans at this stage.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow for rising during baking.
- Bake: Bake the muffins in the preheated oven for 30 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
- Cool: Remove the muffins from the oven and transfer them to a wire rack. Let them cool completely before serving. Garnish with pumpkin seeds if desired.
Notes
- Baking the sweet potatoes in advance saves time, but canned sweet potato puree can be used as a convenient substitute.
- Do not overmix the batter to keep muffins tender and fluffy.
- Optional add-ins like chocolate chips, chopped pecans, or raisins can be folded into the batter before baking.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat muffins briefly in the microwave or oven before serving for a freshly baked taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
