Sweet Potato Muffins

Why This Is The Best Sweet Potatoes Muffins Recipe

These sweet potato muffins are moist and satisfying with the perfect balance of sweet and spicy flavors.

Easy to make completely from scratch - no boxes or filler ingredients here!

You'll love the sweet warm aromas coming from your kitchen as they bake.

The cinnamon and nutmeg spices mix with the sweet potatoes to create the ultimate muffins.

The pecan streusel topping with its crunchiness and cinnamon crumbs puts these muffins over the top!

Ingredients

There are two parts to this recipe. The first, of course, is the muffins. The other is a crumbly brown sugar cinnamon streusel topping.

Here's what you'll need for the muffins:

• Sweet Potatoes - usually about 3 medium-sized potatoes
• All-purpose Flour
• Sugar
• Unsweetened Applesauce - gives moisture without the extra sugar
• Vegetable Oil
• Milk
• Eggs - use large eggs for any recipe calling for eggs unless specified differently
• Vanilla Extract
• Baking Powder - is the leavening agent
• Salt
• Cinnamon/Ginger/Nutmeg - gives these muffins that warm fall flavor similar to pumpkin pie
• Orange Zest

Here's what you'll need for the pecan streusel crumb topping:

• Butter
• Light Brown Sugar
• Flour
• Pecans
• Cinnamon

How to Cook Sweet Potatoes for Mashing

There are 4 ways you can cook sweet potatoes for this muffin recipe:

• Bake at 400°F for 1 hour, or until easily pierced with a fork.
• Boil peeled and diced sweet potatoes in water for about 15 minutes or until fork-tender.
• Microwave whole sweet potatoes that have been pierced with a fork for about 20 minutes or until tender. Flip the potatoes halfway through microwaving.
• Steam peeled and diced sweet potatoes for about 30 minutes or until fork-tender.

2CM Tip: Cook the sweet potatoes a day in advance to allow plenty of time for them to cool.

How to Make Sweet Potato Muffins

You should make the streusel topping first so it is ready to sprinkle on top of the muffin batter.

How to make pecan streusel topping:

1. In a medium bowl, combine butter, sugar, flour, and cinnamon.
2. Mix until it resembles coarse crumbs. Toss in nuts and stir.

Simple steps for making muffins:

1. In a large bowl, combine sweet potatoes, sugar, milk, oil, applesauce, eggs, and vanilla extract.
2. Whisk until blended.
3. In a medium bowl, place flour, baking powder, salt, and spices.
4. Whisk until well mixed.
5. Pour dry ingredients into wet ingredients.
6. Whisk well.

7. Divide batter among muffin cups.
8. Scatter crumbs on top of each muffin.

9. Bake for 22 to 25 minutes at 400°F.
10. Let them cool for 10 minutes in the pan then gently lift them out of the pan and place them on a wire rack to cool completely.

To make sweet potato mini muffins, use mini muffin pans and bake them at 375°F for 10 to 15 minutes.

Recipe Variations

Flour Substitutions

• Almond Flour Sweet Potato Muffins - substitute the all-purpose flour 1:1 with almond flour and add 1 egg.
• Coconut Flour Sweet Potato Muffins - substitute the all-purpose flour 4:1 with coconut flour (use only ½ cup) and add 1 egg.
• Gluten-Free Sweet Potato Muffins - substitute the all-purpose flour with 1:1 gluten-free baking flour.
• Sweet Potato Muffins Whole Wheat - substitute a quarter or half of the all-purpose flour with whole wheat flour. White whole wheat flour is a great option.

Flavor Variations

• Sweet Potato Banana Muffins - substitute ½ cup of mashed sweet potato with mashed banana.
• Five Spice Sweet Potato Muffins - substitute the cinnamon, ginger, and nutmeg with five spice powder.
• Sweet Potato Maple Muffins - substitute vanilla extract with maple extract.
• Sweet Potato Pumpkin Muffins - substitute half of the mashed sweet potato with pumpkin puree.

Mix-In Variations

The great thing about muffins is how easy it is to add and mix in fruit, nuts, and chocolate to the batter. Here are some ideas:

• Sweet Potato Apple Muffins - ½ to 1 cup of finely chopped apples.
• Sweet Potato Blueberry Muffins - 1 cup of blueberries.
• Chocolate Chip Sweet Potato Muffins - 1 cup of regular or mini chocolate chips.
• Sweet Potato Coconut Muffins - ½ to 1 cup of coconut flakes.
• Sweet Potato Ginger Muffins - ½ cup of candied ginger.
• Sweet Potato Pecan Muffins - 1 cup of chopped pecans. Walnuts are great too.

Other Variations

• Sweet Potato Sour Cream Muffins - substitute the milk with sour cream.
• Sweet Potato Yogurt Muffins - substitute the milk with plain unsweetened yogurt.

How to Store, Freeze, and Reheat

• Store muffins in an airtight container on the counter for up to 4 days or in the refrigerator for up to 1 week.
• Freeze muffins in a freezer-safe container for up to 3 months. Thaw on the counter for a few hours or in the refrigerator overnight.
• Reheat muffins in the microwave on high for 30 seconds.

More Savory Muffin Recipes

Jalapeno Corn Muffins are moist and delicious, flavored with buttermilk and honey, with a little added zing.

Savory Cheese Muffins are easy to make and packed with the flavor of two cheeses.

Pumpkin Muffins with Chocolate Chips are moist, delicious, and full of pumpkin flavor.

Tomato Basil & Parmesan Muffins from Divalicious Recipes

Check out more easy bread and muffin recipes on 2CM!