Description
Deliciously moist and fluffy Sweet Potato Muffins made with mashed sweet potato, warm cinnamon, and a hint of brown sugar. Perfectly sweetened and topped with a crunchy sprinkle of granulated sugar, these muffins are an ideal breakfast or snack treat that’s easy to prepare and full of wholesome flavors.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Wet Ingredients
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- 2 large eggs
- ½ cup milk (or non-dairy milk)
- 2/3 cup brown sugar
- ⅓ cup neutral oil (or melted butter)
- ½ cup unsweetened applesauce
Topping
- Granulated sugar, for sprinkling on top
Instructions
- Cook the Sweet Potato: Prepare the sweet potato by steaming, baking, or boiling it until tender. For steamed sweet potato, cook about 30 minutes; for baked sweet potato, approximately 35 minutes; or boil peeled sweet potato for about 15 minutes. Once cooked, let it cool slightly, then scrape out the flesh and mash well with a fork to measure 1 cup of puree.
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cinnamon, baking soda, baking powder, and kosher salt until well combined to ensure even distribution.
- Mix Wet Ingredients: In a separate bowl, beat the eggs lightly, then add the milk, brown sugar, mashed sweet potato puree, neutral oil, and unsweetened applesauce. Whisk until the mixture is smooth and homogeneous.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with dry ingredients. Gently stir just until combined; avoid overmixing to keep muffins tender and fluffy.
- Fill Muffin Cups and Add Topping: Divide the batter evenly among the prepared muffin cups, filling each nearly to the top. Sprinkle a small amount of granulated sugar over the tops for a sweet, crunchy crust.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. This ensures they are fully cooked but still moist inside.
- Cool the Muffins: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. This prevents sogginess and keeps the texture light.
- Store Properly: Store the muffins in a sealed container with paper towels on the bottom and top to maintain moisture levels. They can be kept at room temperature for up to 4 days, refrigerated for up to one week, or frozen for up to 3 months for longer storage.
Notes
- You can substitute the neutral oil with melted butter for a richer flavor.
- Non-dairy milk like almond or oat milk works well in place of regular milk.
- Do not overmix the batter to avoid dense muffins.
- Using applesauce adds moisture and reduces the need for extra oil or butter.
- Adjust cinnamon according to taste or add a pinch of nutmeg for extra warmth.
- Ensure sweet potato is fully cooled before mixing to prevent cooking the eggs prematurely.
- Muffins freeze well; warm slightly before serving for best flavor.
