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Amazing 18 Sweet Potato Muffins

sweet potato muffins
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Bake these incredibly moist sweet potato muffins, spiced warmly with cinnamon and nutmeg, for a perfect cozy fall treat or easy breakfast.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 cup mashed sweet potato (about 1 medium sweet potato, baked and pureed)
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chocolate chips or 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 medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This mixes your dry components.
  3. In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until well combined.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the mashed sweet potato, milk, and vanilla extract until just combined. Do not overmix the batter.
  6. Gently fold in the optional chocolate chips or pecans if you are using them.
  7. Divide the batter evenly among the 12 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

  • For best results and maximum moistness, bake the sweet potato until very soft. You can bake it ahead of time.
  • If you prefer a less sweet muffin, reduce the brown sugar by 2 tablespoons.
  • These muffins freeze well. Cool completely, then store in an airtight container for up to three months.

Nutrition

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