Sassy Sweet Potato Muffins

Name: Sassy Sweet Potato Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 1 cup mashed sweet potatoes; 1 cup all-purpose flour; 1/2 cup brown sugar; 1/2 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 teaspoon vanilla extract

Highlighted under: Fresh Baking Recipes

I absolutely adore these Sassy Sweet Potato Muffins! From the moment I took my first bite, I was captivated by the perfect balance of sweetness and spice. The moistness from the sweet potatoes pushes this classic muffin to a new level, making it not just a snack, but a delightful treat any time of the day. Plus, the aroma that fills my kitchen while they're baking is nothing short of heavenly! I’m excited to share this recipe with all of you, and I can’t wait for you to experience the joy these muffins bring.

Created by

Anna

Last updated on 2026-02-02T00:34:28.349Z

Last weekend, I experimented with sweet potatoes in baked goods, and my adventure led me to these delightful muffins. They've quickly become a go-to recipe for my brunch gatherings! The sweet potatoes not only add moisture but also a unique flavor profile that sets them apart from traditional muffins.

One essential tip I discovered is to use freshly mashed sweet potatoes instead of canned. The natural sweetness and vibrant color enhance the muffins' overall appeal. I love adding a sprinkle of cinnamon and nutmeg too, which elevates the flavor experience!

Why You'll Love These Muffins
Moist texture infused with fresh sweet potato goodness
A hint of cinnamon and nutmeg adds warmth and spice
Perfect for breakfast, snacks, or even dessert!

Understanding the Ingredients

The star ingredient in these Sassy Sweet Potato Muffins is, of course, the sweet potatoes. They not only add natural sweetness but also contribute to a moist and tender texture that distinguishes these muffins from others. When choosing sweet potatoes, look for ones that are firm, smooth, and without blemishes. You can bake them in advance to simplify the process—simply pierce them with a fork and roast at 400°F (200°C) for about 45 minutes until tender.

The combination of all-purpose flour and the sugars is crucial for achieving the right balance of fluffiness and sweetness. For a healthier twist, you can substitute half of the all-purpose flour with whole wheat flour, which adds fiber while still maintaining a delicious muffin texture. Just be mindful that using whole wheat can slightly alter the muffin’s outcome, often creating a denser bake.

Baking Technique Tips

Mixing the wet and dry ingredients requires a gentle hand. Overmixing can lead to tough muffins, so stop mixing as soon as you no longer see any flour streaks. To help prevent this, consider using a rubber spatula to fold the dry ingredients into the wet ingredients—this method usually results in a lighter muffin texture. Keep an eye on your batter; it should be lumpy but well combined.

When baking, ensure your oven is fully preheated to 350°F (175°C) before placing in the muffins. This step is vital to ensure they rise properly and develop golden edges. Use the toothpick test for doneness—insert one into the center, and if it comes out clean or with just a few moist crumbs, your muffins are ready! Remember, they will continue to cook slightly as they cool.

Ingredients

Gather these fresh ingredients for your Sassy Sweet Potato Muffins:

Muffin Ingredients

1 cup mashed sweet potatoes
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract

Mix the ingredients together until smooth to create the perfect batter.

Instructions

Follow these simple steps to bake your muffins:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Mix the Wet Ingredients

In a large bowl, combine the mashed sweet potatoes, vegetable oil, and sugars. Mix well until smooth, then stir in the eggs and vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Combine Dry and Wet Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

Fill the Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

Bake the Muffins

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Enjoy warm or store for later!

These muffins are best enjoyed fresh out of the oven!

Pro Tips

To ensure these muffins stay moist, store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

Storing and Serving

These muffins can be stored in an airtight container at room temperature for up to three days, making them a perfect grab-and-go breakfast or snack. If you want to extend their shelf life, consider freezing them. Once completely cooled, wrap each muffin tightly in plastic wrap and then in aluminum foil or a freezer bag. They can be frozen for up to three months; thaw overnight in the fridge and reheat in the microwave for a quick treat.

For serving, these Sassy Sweet Potato Muffins shine on their own but also pair wonderfully with cream cheese or a drizzle of honey. For a festive touch, sprinkle chopped pecans or walnuts on top of the muffins before baking for added crunch. They are also delicious served warm with a pat of butter melted right on top.

Variations and Customizations

Feel free to get creative with these muffins! Adding mix-ins like chocolate chips or dried cranberries can elevate the flavor profile, making them even more irresistible. If you prefer a more spiced flavor, increase the cinnamon or add ginger for a warm kick. Alternatively, for a less sweet version, reduce the sugars by a quarter cup and incorporate mashed bananas or applesauce to maintain moisture.

For a gluten-free option, substitute the all-purpose flour with a gluten-free blend that includes xanthan gum. While it might alter the texture slightly, the sweet potatoes and spices will keep the flavor delish. Just be vigilant when measuring the gluten-free flour, as some blends may require different ratios for the best results.

Questions About Recipes

→ Can I use canned sweet potato puree instead?

Yes, canned sweet potato puree works, but freshly mashed sweet potatoes are recommended for better flavor and moisture.

→ Can I substitute whole wheat flour?

Absolutely! Whole wheat flour can be used for a healthier twist, though the texture may be slightly denser.

→ How can I make these muffins gluten-free?

You can substitute all-purpose flour with a gluten-free all-purpose blend. Check that each ingredient you use is gluten-free as well.

→ What are some variations I can try?

Consider adding chopped nuts, chocolate chips, or dried fruits like cranberries for extra flavor and texture!