Sweet Potato Muffins Recipe

There’s something uniquely comforting about the aroma of freshly baked Sweet Potato Muffins wafting through a cozy kitchen. These delightful treats are perfect for family gatherings, weekend brunches, or simply as a heartwarming snack with your favorite cup of coffee or tea. Bursting with the natural sweetness of sweet potatoes and a hint of cinnamon, these muffins are the epitome of homemade goodness. Not only do they bring a smile to every face around the table, but they also evoke a sense of togetherness and warmth that only a home-cooked creation can offer.

Ingredients

• 1 1/2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk (dairy or non-dairy)
• Optional: powdered sugar for dusting

Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.
3. In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until incorporated.
6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar if desired.

Helpful Tips

• If you’re short on time, use canned sweet potato puree instead of mashing your own.
• For a nutty twist, fold in 1/2 cup of chopped walnuts or pecans into the batter.
• To make these muffins gluten-free, substitute the all-purpose and whole wheat flour with a gluten-free flour blend.

Storage Instructions and Ingredient Substitutions

Store these sweet potato muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. These muffins also freeze well for up to 3 months; just thaw at room temperature or warm in the microwave before serving.

If you prefer a dairy-free option, substitute the milk with almond milk, soy milk, or oat milk. Vegetable oil can be replaced with coconut oil for a subtle coconut flavor.

Pairings

These hearty sweet potato muffins pair beautifully with a steaming cup of spiced chai tea or a robust cup of black coffee. They also complement a savory brunch spread featuring scrambled eggs, crispy bacon, and fresh fruit salad.

We hope these Sweet Potato Muffins bring warmth and joy to your family gatherings and cozy mornings. We would love to see your creations, so don’t forget to share your photos using #ZynahzRecipes or tag us on Instagram. For more delightful recipes and kitchen adventures, leave your feedback on our website zynahz.com, and subscribe to our newsletter for the latest updates. Follow us on social media for daily inspiration. Happy baking!