These sweet potato muffins are an easy-to-make treat that can be enjoyed as breakfast, a snack, or even a side dish at dinner! They are moist, flavorful, and packed full of delicious warming spices! Not to mention, these muffins can be frozen so that you always have them on hand whenever the craving strikes!
Homemade Sweet Potato Muffins Recipe
I know that when I start baking with sweet potatoes, fall time must be quickly approaching! A couple of weeks ago, I made some incredibly delicious sweet potato coffee cake, and now I'm back with some more sweet potatoes to make some ultra-moist muffins!
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I have so many different delicious sweet potato recipes to try out! From savory sweet potato recipes to Thanksgiving sweet potato side dishes (like my sweet potato cornbread and sweet potato casserole), there is something for everyone!
🥘 Sweet Potato Muffins Ingredients, Notes, & Substitutions
Of course, sweet potatoes are the star of the show here! You will also need some typical baking ingredients, warm spices, and your favorite mix-ins (like pecans or chocolate chips!)
- Sweet Potatoes - 2 medium sweet potatoes, rinsed and scrubbed.
- Butter - ½ cup of butter that has been melted and then cooled slightly.
- Eggs - 2 large room temperature eggs, beaten.
- Heavy Cream - 1 tablespoon of heavy cream, sour cream, or Greek yogurt (or try a different heavy cream substitute).
- Vanilla - 2 teaspoons of pure vanilla extract.
- Sugar - ¾ cup of white granulated sugar.
- Brown Sugar - ½ cup of light brown sugar, packed.
- Cinnamon - ½ teaspoon of ground cinnamon.
- Nutmeg - ¼ teaspoon of ground nutmeg or allspice.
- Baking Soda - 1 teaspoon of baking soda.
- Baking Powder - ½ teaspoon of baking powder.
- Salt - ½ teaspoon of salt.
- Flour - 2 cups of all-purpose flour, spooned and leveled.
- Pecans (optional) - ½ cup of chopped pecans if desired.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Sweet Potato Muffins
These sweet potato muffins are a beginner-friendly snack that is super simple to prepare! All you need to get started is a muffin pan, a baking sheet, a mixing bowl, an electric mixer, and your measuring utensils.
This recipe will make one dozen standard-sized muffins or about 36 mini muffins.
Prep the Whipped Sweet Potatoes
Step 1: Preheat. Preheat the oven to 350°F (175°C/Gas Mark 4). Lightly grease your muffin pan or use cupcake liners.
Step 2: Bake the sweet potatoes. Place 2 medium sweet potatoes (452 grams) on a baking dish, then bake until the sweet potatoes are tender (about 35-45 minutes). Remove from the oven and allow to cool until you can easily handle the sweet potatoes.
Step 3: Scrape and cool. Scrape the meat of the potatoes into a bowl and then whip using a hand mixer on low speed until nice and creamy. Set aside to cool.
Mix The Muffin Batter
Step 4: Mix. In a large bowl or the bowl of your stand mixer, combine ½ cup (113.5 grams) of butter, whipped sweet potatoes, 2 large eggs (100 grams), 1 tablespoon (15 milliliters) of heavy cream, and 2 teaspoons (10 milliliters) of vanilla extract.
Step 5: Add. Add ¾ cup (150 grams) of sugar, ½ cup (110 grams) of light brown sugar, ½ teaspoon (1 gram) of ground cinnamon, ¼ teaspoon (0.5 grams) of ground nutmeg, 1 teaspoon (4 grams) of baking soda, ½ teaspoon (2 grams) of baking powder, and ½ teaspoon (3 grams) of salt. Mix thoroughly.
Step 6: Mix in the flour. Stir in 2 cups (250 grams) of all-purpose flour until just combined (do not over-mix the batter). Fold in the optional chopped ½ cup (49.5 grams) of pecans if desired. *The muffin batter will be thick!
Portion & Bake the Muffins
Step 7: Portion. Use a scoop or ¼-cup measuring cup to portion the batter into the muffin pan.
Step 8: Bake. Bake for 20-22 minutes at 350°F (175°C/Gas Mark 4), or until an inserted toothpick comes out clean from the center of your muffins. Remove from the oven and allow to cool in the pan for 5 minutes.
Step 9: Cool. Transfer the muffins to a cooling rack to cool completely or serve warm.
🍴 What To Serve With Sweet Potato Muffins
These versatile muffins can be served in many different ways! Pair them with some sour cream scrambled eggs, and bacon at breakfast time.
You can also eat them as a snack with a schmear of peanut butter or as a side dish at dinner time with some oven-roasted turkey breast! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- 2 whole sweet potatoes are equivalent to about 1½ cups of mashed sweet potatoes.
- If you’re a cinnamon fan, up to 1 teaspoon of cinnamon works well in this recipe.
- Do not fill the muffin tin all the way full, or it will overflow. Instead, only fill it ⅔ of the way full, or use a ¼-cup measuring cup to portion the batter.
- A handful of mini chocolate chips would make another fantastic addition!
- You can also make about 3 times as many mini muffins! If making mini muffins, start checking them for doneness after about 9-10 minutes as they will bake faster.
🥄 Make Ahead Options
You can cook your sweet potatoes the day before you intend on baking these muffins. In fact, this gives them plenty of time to cool!
Just scoop the potatoes from the skin (after baking) and place them into a sealed container. Then, store the potatoes in the fridge until ready to continue baking.
Freezing Sweet Potato Muffins
These muffins can also be frozen. I recommend wrapping them individually in plastic wrap and then placing all of them in a large storage bag or container. They can be frozen for up to 3 months.
When ready, simply grab one of your frozen muffins from the bag and let it thaw at room temperature.
🥡 Storing
Store any leftover sweet potato muffins in an airtight container with paper towels on the bottom to absorb moisture. They can be kept at room temperature for 3-4 days or up to a week in the fridge.
If you want to enjoy them warm, simply pop them into the microwave for 15-20 seconds.
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❓ Recipe FAQs
Nope! Sweet potatoes and yams may have a similar appearance, but they are two different things. Sweet potatoes are sweeter and easier to peel, while yams are higher in starch and actually have toxic skin! Check out my post all about yams vs. sweet potatoes to learn more!
I do recommend pricking your sweet potatoes all over with a fork before baking them. These holes allow the potatoes to release excess moisture while in the oven.
While I definitely think using fresh sweet potatoes makes your muffins much sweeter (and taste better overall), you can use canned sweet potato puree if you are in a pinch. I recommend using about 1½ cups of pureed sweet potatoes.
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📖 Recipe Card
Sweet Potato Muffins
Ingredients
- 2 medium sweet potatoes (rinsed and scrubbed)
- ½ cup butter (melted, cooled slightly)
- 2 large eggs (beaten, at room temperature)
- 1 tablespoon heavy cream (or sour cream, or Greek yogurt)
- 2 teaspoon vanilla extract
- ¾ cup sugar
- ½ cup light brown sugar (packed)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (or allspice)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups all-purpose flour (spoon and leveled)
- ½ cup pecans (optional, chopped)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Prep the Whipped Sweet Potatoes
- Preheat the oven to 350°F (175°C/Gas Mark 4). Lightly grease your muffin pan or use cupcake liners.
- Place 2 medium sweet potatoes on a baking dish, then bake until the sweet potatoes until tender (about 35-45 minutes). Remove from the oven and allow to cool until you can easily handle the sweet potatoes.
- Scrape the meat of the potatoes into a bowl and then whip using a hand mixer on low speed until nice and creamy. Set aside to cool.
Mix The Muffin Batter
- In a large bowl or the bowl of your stand mixer, combine ½ cup butter, whipped sweet potatoes, 2 large eggs, 1 tablespoon heavy cream, and 2 teaspoon vanilla extract.
- Add ¾ cup sugar, ½ cup light brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Mix thoroughly.
- Stir in 2 cups all-purpose flour until just combined (do not over-mix the batter). Fold in the optional chopped ½ cup pecans if desired. *The muffin batter will be thick!
Portion & Bake the Muffins
- Use a scoop or ¼-cup measuring cup to portion the batter into the muffin pan.
- Bake for 20-22 minutes at 350°F (175°C/Gas Mark 4), or until an inserted toothpick comes out clean from the center of your muffins. Remove from the oven and allow to cool in the pan for 5 minutes.
- Transfer the muffins to a cooling rack to cool completely or serve warm.
Notes
- 2 large sweet potatoes are equivalent to about 1½ cups of mashed sweet potatoes.
- If you’re a cinnamon fan, up to 1 teaspoon of cinnamon works well in this recipe.
- Do not fill the muffin tin all the way full, or it will overflow. Instead, only fill it ⅔ of the way full, or use a ¼-cup measuring cup to portion the batter.
- If making mini muffins, start checking them for doneness after about 9-10 minutes.
- Store any leftover sweet potato muffins in an airtight container with paper towels on the bottom. They can be kept at room temperature for 3-4 days or up to a week in the fridge.
- These muffins can also be frozen. I recommend wrapping them individually in plastic wrap and then placing all of them in a large storage bag or container. They can be frozen for up to 3 months.
Priscilla says
I tried this recipe. I doubled the ingredients. I followed the recipe steps, and the muffins came out moist, and delicious. They were not too sweet. They are the perfect combination of sweet potato flavor and bread. They’re not the standard muffin.
I gave some to my sister and she loved them.