21 Irresistible Sweet Potato Muffins You Must Try Now

There’s nothing like pulling a tray of sweet potato muffins out of the oven—warm, fragrant, and begging to be devoured. I still remember the first time I made these, thinking, “Why haven’t I been baking these all along?” They’re impossibly soft, just sweet enough, and spiced with that cozy cinnamon-nutmeg hug. Best part? They come together in one bowl (almost) and work just as well for lazy Sunday breakfasts as they do for packed lunches. And since they’re vegetarian by nature, they’re a no-stress crowd-pleaser. Pro tip: Eat one fresh. The top stays slightly crisp while the inside stays pillowy—pure magic.

Table of contents:

Why You’ll Love These Sweet Potato Muffins

Trust me, once you try these, you’ll be hooked. Here’s why:

• Moist for days: The sweet potato keeps them tender long after baking—no dry muffins here!
• Just-right spicing: Cinnamon and nutmeg whisper in the background without overwhelming.
• One-bowl magic: Minimal cleanup means you’re eating warm muffins faster.
• Freezer-friendly: Pop extras in the freezer—they toast up perfectly for rushed mornings.
• Sneaky nutritious: Sweet potatoes add vitamins while tasting like pure comfort.

Seriously, even my “I don’t do vegetables for breakfast” nephew devours these.

Sweet Potato Muffins Ingredients

Gather these simple ingredients – most are probably already in your pantry! The sweet potato does the heavy lifting here, so make sure it’s well-mashed and cooled (hot potatoes can scramble the eggs – yikes!).

• Wet Ingredients:
  • 1 cup packed mashed sweet potato (cooled)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar (packed)
  • 1/3 cup vegetable oil
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
• Dry Ingredients:
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup chopped pecans (optional but SO good for crunch)

A quick note – that “packed” measurement for the sweet potato matters! You want enough to keep these muffins wonderfully moist without making them dense.

How to Make Sweet Potato Muffins

Okay, ready for the easiest part? Making these muffins is seriously foolproof. Just follow these steps:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. I like to give the liners a quick spray – helps them peel off perfectly later!
2. Mix wet ingredients: In a big bowl, whisk together the mashed sweet potato, both sugars, oil, eggs, and vanilla until smooth. Don’t overdo it – just enough to combine.
3. Combine dry ingredients: In another bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Toss in the pecans now if you’re using them.
4. Bring it together: Pour the dry ingredients into the wet and fold gently with a spatula until JUST combined. Lumps are okay! Overmixing = tough muffins.
5. Fill and bake: Divide the batter evenly among the muffin cups (about 3/4 full). Bake for 18-22 minutes – they’re done when a toothpick comes out clean and tops spring back when lightly pressed.
6. Cool: Let them sit in the pan for 5 minutes, then transfer to a wire rack. Try not to eat them all immediately!

Preparing the Sweet Potato

My favorite way? Roast a medium sweet potato at 400°F until fork-tender (about 45 minutes), then scoop and mash. No time? Boiling works too – just peel, cube, and boil for 15 minutes. Drain well and mash smooth. Let it cool completely before using! In a pinch, canned puree works (just drain any excess liquid).

Baking and Cooling Tips

Watch them closely after 18 minutes – ovens vary! If tops brown too fast, tent with foil. Always cool completely before storing, or they’ll steam themselves soggy. Sticking to liners? A light grease or parchment liners fixes that. For extra insurance, run a knife around the edges after baking.

Sweet Potato Muffins Variations

One of the best things about these muffins? They’re a blank canvas for your cravings! Here are my go-to twists:

• Nut swap: Try walnuts or hazelnuts instead of pecans – toast them first for extra flavor.
• Fruity boost: Fold in 1/2 cup plump raisins or dried cranberries with the dry ingredients.
• Spice it up: Replace cinnamon/nutmeg with 2 tsp pumpkin pie spice for autumn vibes.
• Coconut lover’s: Mix in 1/3 cup shredded coconut + sprinkle extra on top before baking.

My secret favorite? Add orange zest to the batter – it makes the spices sing!

Storing and Reheating Sweet Potato Muffins

These muffins stay moist for days if you store them right! Pop them in an airtight container at room temp for up to 3 days—mine never last that long though. For longer keeping, freeze them in a single layer (use parchment between layers if stacking) for up to 2 months. When that muffin craving hits, just toss a frozen one in the microwave for 30 seconds or toast it lightly. The outside gets slightly crisp while the inside stays dreamy soft. Perfect with your morning coffee!

Sweet Potato Muffins FAQ

Got questions? I’ve got answers! Here are the ones I hear most often:

Can I use canned sweet potato? Absolutely! Just make sure to drain it really well—I even press it in a fine mesh strainer to remove excess liquid. The texture will be slightly smoother than fresh, but still delicious. Just don’t accidentally grab pumpkin puree (yes, I’ve done that… not the same!).

Why are my muffins dense? Nine times out of ten, it’s overmixing! Once you add the flour, fold gently until just combined. Those lumps will disappear in the oven, promise.

Can I omit sugar? You can reduce it by a quarter cup, but don’t cut it all—sugar helps keep them tender. For natural sweetness, try subbing half with mashed banana (but expect a flavor change).

Nutritional Information

Here’s the breakdown per muffin (remember, these are estimates – your results may vary slightly depending on exact ingredients used):

• Calories: 180
• Fat: 8g
• Carbohydrates: 25g
• Protein: 3g

That little burst of vitamin A from the sweet potato makes me feel slightly better about eating two!

Share Your Sweet Potato Muffins

I’d love to see your muffins! Snap a pic and tag me—nothing makes me happier than seeing your cozy kitchen creations. You can also find more inspiration on Pinterest.

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