Amazing 15-Minute Moist Sweet Potato Muffins
Make the most moist and easy sweet potato muffins with warm fall spices. These are perfect for breakfast, a snack, or a cozy seasonal treat. You can add chocolate chips or a pecan streusel topping for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup mashed sweet potato (about 1 large potato)
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup granulated 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
- 1/2 teaspoon salt
- Optional: 1/2 cup chocolate chips or 1/2 cup chopped pecans for topping
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the mashed sweet potato, melted butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
- If using, gently fold in chocolate chips or mix pecans into the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle any remaining pecans on top.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure your sweet potato is pureed until completely smooth for the best texture.
- For a healthier option, substitute half the flour with whole wheat flour.
- These muffins freeze well for up to three months. Cool completely before storing in an airtight container.
- If you prefer a less sweet muffin, reduce the total sugar content by 1/4 cup.
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 250
- Sugar: Approx. 15g
- Sodium: Approx. 180mg
- Fat: Approx. 11g
- Saturated Fat: Approx. 6g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: Approx. 35g
- Fiber: Approx. 2g
- Protein: Approx. 4g
- Cholesterol: Approx. 50mg
Find it online: https://whiskdaily.com/moist-easy-sweet-potato-muffins-recipe/