These sweet potato muffins are a delightful treat that combines the natural sweetness of sweet potatoes with the warm flavors of cinnamon. Perfect for breakfast or a snack, they are moist, flavorful, and easy to make. Whether you're a seasoned baker or a novice in the kitchen, this recipe is sure to become a favorite.
Most of the ingredients in this recipe are common pantry staples, but you may need to pick up sweet potatoes if you don't already have them on hand. Make sure to choose fresh, firm sweet potatoes for the best results. Additionally, ground cinnamon is essential for adding that warm, spicy flavor, so double-check your spice rack or grab some at the supermarket.
Ingredients for Sweet Potato Muffins Recipe
Mashed sweet potatoes: These provide natural sweetness and moisture to the muffins.
All-purpose flour: The base of the muffin batter, giving structure to the muffins.
Sugar: Adds sweetness to the muffins.
Milk: Helps to create a smooth batter and adds moisture.
Vegetable oil: Keeps the muffins moist and tender.
Baking powder: A leavening agent that helps the muffins rise.
Ground cinnamon: Adds a warm, spicy flavor to the muffins.
Salt: Enhances the overall flavor of the muffins.
Egg: Binds the ingredients together and adds richness.
Technique Tip for This Recipe
To achieve a smoother texture in your sweet potato muffins, make sure to thoroughly mash the sweet potatoes before incorporating them into the batter. You can use a potato masher or even a food processor to ensure there are no lumps. This will help the muffins bake evenly and give them a more consistent crumb.
Suggested Side Dishes
Alternative Ingredients
mashed sweet potatoes - Substitute with mashed butternut squash: Butternut squash has a similar texture and sweetness, making it a great alternative.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the muffins denser.
sugar - Substitute with honey: Honey provides natural sweetness and moisture, but reduce the milk slightly to balance the liquid content.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.
vegetable oil - Substitute with applesauce: Applesauce can reduce the fat content and add natural sweetness and moisture.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.
ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other complementary spices like nutmeg and cloves.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor profile.
egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to create a vegan egg substitute that helps bind the ingredients.
Alternative Recipes to Try
How to Store or Freeze Your Muffins
- Allow the sweet potato muffins to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the muffins soggy.
- For short-term storage, place the muffins in an airtight container. Line the bottom of the container with a paper towel to absorb any excess moisture. Store at room temperature for up to 3 days.
- If you prefer to refrigerate, place the muffins in an airtight container or a resealable plastic bag. They will stay fresh in the refrigerator for up to a week.
- To freeze the muffins, wrap each muffin individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps them fresh.
- Place the wrapped muffins in a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.
- Store the muffins in the freezer for up to 3 months. When you're ready to enjoy them, simply remove the desired number of muffins from the freezer.
- To thaw, leave the muffins at room temperature for about an hour or microwave them on a low setting for 20-30 seconds. For a freshly baked taste, you can also reheat them in a preheated oven at 350°F (175°C) for about 10 minutes.
- If you want to add a bit of extra flavor, consider spreading a little butter or cream cheese on the muffins after reheating. This can enhance the taste and make them even more delightful.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the sweet potato muffins on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the muffins' moist texture.
Microwave Method: Place a sweet potato muffin on a microwave-safe plate. To keep it moist, you can place a damp paper towel over the muffin. Microwave on medium power for about 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals. Be cautious not to overheat, as this can make the muffin rubbery.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the sweet potato muffins directly on the rack or on a small baking tray. Heat for about 5-10 minutes, checking frequently to ensure they don't overcook. This method is great for achieving a slightly crisp exterior while keeping the inside soft.
Steaming Method: If you want to retain maximum moisture, you can steam the sweet potato muffins. Place them in a steamer basket over simmering water for about 5 minutes. This method is gentle and helps keep the muffins soft and moist.
Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the sweet potato muffins in the basket, ensuring they are not touching each other. Heat for about 3-5 minutes. This method can give the muffins a slightly crispy exterior while keeping the inside tender.
Essential Tools for This Recipe
Oven: Preheat to 375°F (190°C) to bake the muffins.
Muffin tin: Used to hold the muffin batter in individual portions for baking.
Paper liners: Optional, used to line the muffin tin for easier removal and less cleanup.
Large mixing bowl: Used to combine the mashed sweet potatoes, sugar, milk, vegetable oil, and egg.
Whisk: Used to mix the dry ingredients together evenly.
Measuring cups: Used to measure out the mashed sweet potatoes, flour, sugar, and milk accurately.
Measuring spoons: Used to measure out the baking powder, cinnamon, and salt accurately.
Spatula: Used to fold the dry ingredients into the wet ingredients until just combined.
Toothpick: Used to check if the muffins are done by inserting it into the center of a muffin.
Wire rack: Used to cool the muffins completely after they have been baked.
How to Save Time on This Recipe
Pre-cook sweet potatoes: Cook and mash the sweet potatoes ahead of time to save prep time on baking day.
Use a food processor: Quickly blend the wet ingredients in a food processor for a smoother batter.
Measure ingredients in advance: Pre-measure and set out all ingredients before starting to streamline the process.
Opt for muffin liners: Use muffin liners to eliminate the need for greasing the tin and make cleanup easier.
Batch baking: Double the recipe and freeze extra muffins for a quick snack later.
Sweet Potato Muffins Recipe
Ingredients
Main Ingredients
- 1 cup mashed sweet potatoes
- 1 cup all-purpose flour
- ½ cup sugar
- ½ cup milk
- ¼ cup vegetable oil
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 egg
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
- In a large mixing bowl, combine the mashed sweet potatoes, sugar, milk, vegetable oil, and egg. Mix well.
- In another bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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