Sweet Potato Muffins
These sweet potato muffins are deliciously moist, easy to make, and a fun way to sneak veggies into your family's diet, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup mashed sweet potatoes The star of the show! It provides moisture and natural sweetness.
- ½ cup sugar Adds sweetness balance.
- ½ cup brown sugar Deepens the flavor and adds moisture.
- ½ cup vegetable oil Ensures the muffins remain soft and tender.
- 2 large eggs Provide structure and moisture.
- 1 teaspoon vanilla extract Adds a lovely aroma and flavor.
Dry Ingredients
- 1 ½ cups all-purpose flour The base for your muffins.
- 1 teaspoon baking powder Helps the muffins rise and become fluffy.
- 1 teaspoon baking soda Provides additional leavening.
- ½ teaspoon salt Balances the sweetness.
- 1 teaspoon cinnamon Adds warmth and spice.
- ½ teaspoon nutmeg A hint of nutty flavor to enhance sweetness.
Instructions
Preparation
- Start by gathering all your ingredients and preheat your oven to 350°F (175°C).
- In a large bowl, mix the mashed sweet potatoes, sugar, brown sugar, and vegetable oil until smooth.
- Crack in the eggs and pour in the vanilla extract, stirring well until fully incorporated.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Line your muffin tins with paper liners or grease them lightly, then fill the muffin tins about two-thirds full with batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm or at room temperature. Optionally, spread butter or cream cheese on top.
Notes
To store, keep in an airtight container at room temperature for up to three days. For longer storage, freeze wrapped muffins for up to three months. Reheat in the microwave or the oven.