Sweet Potato Muffins

Content… When to Serve Them Recipe Ingredients How to Make Them Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions FAQs What to Serve More Comforting Sweet Potato Recipes to Try Conclusion Watch How to Make It

When to Serve Sweet Potato Muffins

My favorite thing about sweet potato muffins is that you can serve them anytime! Need a cool weather breakfast? Sweet potato muffins are the answer. 🍠 Need an afternoon snack? Have a sweet potato muffin. 🍠 Need a side for your fall family dinner? Bake the sweet potato muffins. 🍠

See what I mean? You can work them into any meal or have them as a stand-alone snack. How many baked goods can boast that kind of versatility?!

Recipe Ingredients

1. Streusel Topping – For the streusel, you’ll need to use some of the same ingredients you incorporated into the muffins. Flour, sugar, cinnamon, nutmeg, allspice, and butter. Although, if you have some freshly grated nutmeg for the topping, I’d recommend using that! 😋 And, of course, it’s optional.
2. All-Purpose Flour – This kitchen staple will be the foundation of your fluffy muffins. You can sub with self-rising flour if that’s what you have on hand. If you do, skip the baking soda and powder.
3. Sugar – Brown and granulated sugar make these muffins perfectly sweet and moist.
4. Spices – Cinnamon, nutmeg, and allspice give them a cozy fall flavor.
5. Sweet Potatoes – We can’t forget the show’s real star here, sweet potatoes! Bake ’em or roast ’em, then mash ’em, and you’ll be ready to make these muffins.
6. Other Baking Essentials – As with most baked goods, these muffins also call for eggs, butter, milk, and vanilla extract.

How to Make Sweet Potato Muffins

Make the Muffin Streusel Topping

• Mix – Mix the flour, brown and granulated sugar, cinnamon, allspice, and salt in a medium bowl.
• Add Butter – Next, mix in the butter until completely incorporated. The streusel should hold together and have a crumbly texture. (Photos 1-2)
• Chill – Keep it in the refrigerator until ready to use it.

Make the Muffins

• Prep Muffin Pan – Line a muffin pan with paper liners.
• Wet Ingredients – Whisk together mashed sweet potatoes, eggs, brown and granulated sugar, and vanilla extract in a small bowl.
• Dry Ingredients – Combine flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt in another bowl.
• Combine – Gradually add the wet ingredients to the bowl of dry ingredients and whisk with a spoon until thoroughly mixed.
• Add Butter – Finally, add the butter and mix thoroughly, then scrape down the sides.
• Pour Batter – Transfer the mixture to your prepared muffin pan, and sprinkle streusel topping evenly over the muffin batter, if desired.
• Bake for 15-18 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
• Serve – Let them rest for 10 minutes before serving. Enjoy!

Recipe Variations

1. Customize these muffins with your choice of mix-ins. For example, add ½ cup of nuts to the batter for an extra crunch, like walnuts or pecans. You could even sprinkle some crushed nuts on top with the streusel. Another option would be to add ½ cup of chocolate chips! Dark chocolate would be amazing in these, as would dried cranberries. The possibilities are endless. ♾️
2. You can also make sweet potato bread instead of muffins. This is an excellent option if you don’t happen to have a muffin pan on hand. Bake the batter in a loaf pan at 350℉/177℃ for 45 minutes, then cover it with foil and bake for 15-25 more minutes, or until a toothpick comes out clean.

Tips and Tricks

1. For the mashed sweet potatoes, feel free to steam, boil, or bake the potatoes before mashing. This is a great way to use leftover cooked sweet potatoes if you have any sitting in your fridge. 🙌
2. These muffins have a pretty good rise, so don’t fill the paper liners to the brim with the muffin batter. About ¾ full should do the trick.
3. Want to get an even fill and avoid making a mess as you transfer the batter to the muffin pan? Here’s a pro tip: Try using an ice cream scooper! 😁

Make-Ahead Instructions

You can make these guys three days ahead of time; just store them in an airtight container. You can also freeze sweet potato muffins in an airtight container for three months! So you can make them way ahead of time if you want! Simply thaw them out the night before you want to serve them, and they’ll be good to go.

Serving and Storage Instructions

Serve sweet potato muffins fresh out of the oven or at room temperature. Feel free to slather them with butter, cream cheese, or nut butter. 🤤

Store them in an airtight container for up to four days at room temperature, but don’t expect them to actually last that long. 😂 These muffins always disappear quickly.

If you want to reheat them for that fresh-out-of-the-oven taste, pop them in the microwave for a few seconds or in your toaster oven for a couple of minutes.

FAQs

What Goes with Sweet Potato Muffins

One of my preferred ways to serve these muffins is with a hearty fall dinner, in which case I leave the sweet streusel topping off. Try it with spiced roast turkey, mashed potatoes, and green beans, and you’ll be surprised how well they complement the meal.

Of course, they also make an awesome dessert or breakfast meal. I enjoy them with a chai tea latte or a steaming cup of ginger tea if I’m in the mood for something special.

More Comforting Sweet Potato Recipes to Try

1. Sweet Potato Soup
2. Sweet Potato Pancakes
3. Sweet Potato Cornbread
4. Sweet Potato Pound Cake
5. Sweet Potato Casserole

Conclusion

Quick and easy, sweet and satisfying, these muffins are yummy-amazing! Do you love sweet potatoes in baked goods? If so, give this recipe a try. Let me know your favorite mix-ins in the comment section below too! I’m always looking for inspiration. 🙏

Watch How to Make It

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