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Updated: September 10, 2021/ First Posted: September 10, 2021Amy Palanjian 26 Comments

With a fluffy texture, a naturally sweet flavor, and a hint of cozy spices, these Sweet Potato Muffins are a new favorite veggie muffin in our house!

Sweet Potato Muffins

These easy muffins are a great option for breakfast, snack or to serve as a simple side with chili or soup. Once the sweet potato is prepared—you can roast it at home or start with canned sweet potato puree—making the muffins is as simple as stirring the ingredients together in a bowl.

The result is a homemade batch of muffins that are so darn good topped with a little butter and honey (or on their own if you’re more of a purist!).

TIP: We like these for breakfast, snack, or as part of an easy cold lunch.

Ingredients You Need

To make this recipe, you’ll need:

TIP: The baking soda is crucial in this recipe since it helps the batter rise nicely even though the batter is very thick. Be sure to check to make sure yours isn’t expired!

Step-by-Step Instructions

Here’s a look at how to make these muffins. Scroll down to the bottom of the recipe for the full information.

1. Stir together the wet ingredients, going slowly to get everything well combined.
2. Stir in the dry ingredients.
3. Portion into a muffin tin.
4. Bake until a cake tester inserted into the center comes out cleanly.

TIP: I use a spatula to stir the batter together. It’s fairly thick due to the sweet potato, so be gentle but firm to mix it together.

What’s the best sweet potato to use in muffins?

To make the mashed sweet potato, you can make Mashed Roasted Sweet Potato or Crockpot Sweet Potatoes. Blend them very smooth in the blender or in a food processor and be sure to let them cool fully before you add them to the batter.

You can prep the sweet potatoes 3-5 days ahead of time and store in an airtight container in the fridge until ready to use. You can also use store bought sweet potato puree.

Flavor Additions

You can stir in a handful of chocolate chips to the batter. Or add 2 tablespoons fresh lemon zest.

Don’t do both, just pick one or the other! They both lend a nice flavor boost to the muffins.

Best Tips for Success

• Store leftovers in an airtight container at room temperature for up to 3 days, in the fridge for up to 5, or in the freezer in a zip top freezer bag with as much air removed as possible for up to 6 months. Thaw overnight in the fridge or at room temperature.
• Be sure to puree the sweet potatoes fully before starting the batter. I usually run it through my blender to make sure it’s smooth and lump free.
• You can also use store bought sweet potato puree.
• Add fresh lemon zest or chocolate chips to add more flavor.
• Use pumpkin pie spice instead of cinnamon if you prefer.
• Gluten-free: Use cup for cup gluten-free flour in place of the wheat flours.
• Dairy-free: Use nondairy unsweetened plain milk and vegetable oil for the butter.
• Egg-free: Omit the egg. Increase the milk to 1 ¼ cups. Bake as directed.
• The baking soda is crucial in this recipe since it helps the batter rise nicely even though the batter is very thick. Be sure to check to make sure yours isn’t expired!
• You may also like Pumpkin Oatmeal Muffins, Mini Pumpkin Cupcakes, Sweet Potato Cookies, and Veggie Muffins.

I’d love to hear your feedback on this recipe, so comment below and give it some stars if your family enjoys them!

This post was first published October 2020.

Fluffy Sweet Potato Muffins

Plan to prepare the sweet potatoes at least an hour—and up to 3 days ahead—before you start making the muffins so it has time to cool. See the Notes for options for the sweet potato. These are very lightly sweet. Add ¼ cup brown sugar if desired to make them sweeter.

Prep Time 10 mins

Cook Time 18 mins

Total Time 28 mins

Course Snack

Cuisine American

Servings 12

Calories 145 kcal

Ingredients 

US CustomaryMetric

 

1x2x3x

• 1 cup mashed sweet potato (very smooth and cool or at room temperature)
• 1 cup milk
• 1/4 cup melted unsalted butter (slightly cooled; ½ stick)
• 1/4 cup maple syrup
• 1 egg (lightly beaten)
• 2 teaspoons pure vanilla extract
• 1 cup all purpose flour
• 3/4 cup whole wheat flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon (or pumpkin pie spice
• 1/4 teaspoon salt
• optional: chocolate chips or fresh lemon zest

Instructions 

• Preheat the oven to 375 degrees F and grease a standard size 12 cup nonstick muffin tin well. (I use classic Pam spray.)

• Add the sweet potato, milk, butter, maple syrup, egg, and vanilla to a medium bowl. Stir together, going slowly and gently, until fully combined together.

• Stir in the flours, baking soda, cinnamon, and salt.

• To add chocolate chips, sprinkle a few on top of each muffin before baking. To add lemon zest (without chocolate), stir 1 tablespoon fresh lemon zest into the batter.

• Divide among the prepared muffin tin, using about ¼ cup batter in each, and bake for 16-20 minutes or until a cake tester inserted into the center of a muffin comes out cleanly. (In my oven it was right at 18 minutes. To make as mini muffins, bake for about 12-14 minutes.) Let cool for a minute in the pan, then transfer to a wire rack to cool.

• Serve slightly warm or at room temperature.

Notes

• Store leftovers in an airtight container at room temperature for up to 3 days, in the fridge for up to 5, or in the freezer in a zip top freezer bag with as much air removed as possible for up to 6 months. Thaw overnight in the fridge or at room temperature.
• To make the mashed sweet potato, you can make Mashed Roasted Sweet Potato or Crockpot Sweet Potatoes. Do this step ahead of time (even up to three days ahead if you store it in an airtight container in the fridge) so that the sweet potato is cool when you make the muffin batter.
• Be sure to puree the sweet potatoes fully before starting the batter. I usually run it through my blender to make sure it’s smooth and lump free.
• You can also use store bought sweet potato puree.
• Add 2 tablespoons fresh lemon zest to add more flavor OR a handful of chocolate chips to the batter.
• Use pumpkin pie spice instead of cinnamon if you prefer.
• Gluten-free: Use cup for cup gluten-free flour in place of the wheat flours.
• Dairy-free: Use plain unsweetened nondairy milk and vegetable oil instead of butter.
• Egg-free: Omit the egg. Increase the milk to 1 ¼ cups. Bake as directed.

Nutrition

Serving: 1muffinCalories: 145kcalCarbohydrates: 21gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 26mgSodium: 252mgPotassium: 126mgFiber: 2gSugar: 6gVitamin A: 1744IUVitamin C: 1mgCalcium: 43mgIron: 1mg

Keyword sweet potato muffins

Filder Under:Dairy-Free, Gluten-Free, Muffins, Nut-Free, Recipes, Snacks