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5 Amazing Moist Sweet Potato Muffins

sweet potato muffins
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These are the ultimate moist and easy sweet potato muffins, perfect for a cozy Fall treat. We use warm spices to create a flavorful bite that everyone will enjoy for breakfast or a snack.

Ingredients

Scale
  • 1 cup mashed sweet potato (about 1 large sweet potato)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Optional: 1/2 cup chocolate chips or 1/2 cup chopped pecans

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, mix the mashed sweet potato, melted butter, granulated sugar, and brown sugar until combined.
  3. Whisk in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  6. Fold in your chosen addition, like chocolate chips or pecans, if using.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • You can easily substitute coconut oil for the melted butter for a dairy-free option.
  • Baking in the fall? Try adding a light pecan streusel topping before baking.
  • For extra moisture, ensure your sweet potato puree is smooth.
  • This recipe freezes well for future snacking.

Nutrition

Find it online: https://tasteportfolio.com/moist-easy-sweet-potato-muffins-recipe/