Description
These sweet potato muffins are a delightful treat combining the natural sweetness of mashed sweet potatoes with warm spices like cinnamon and nutmeg. Perfectly moist and fluffy, these muffins are ideal for breakfast or a wholesome snack, offering a comforting flavor and texture that everyone will love.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed sweet potatoes
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure even baking temperature for the muffins.
- Mix Wet Ingredients: In a large bowl, combine the mashed sweet potatoes, sugar, brown sugar, and vegetable oil until well blended.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract into the wet mixture, mixing thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Incorporate Dry into Wet: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined without overmixing.
- Prepare Muffin Tins: Line muffin tins with paper liners and evenly distribute the batter into each cup, filling about two-thirds full.
- Bake: Place the muffin tins in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Use canned or homemade mashed sweet potatoes that are well drained to avoid soggy muffins.
- Adjust the spices to your preference; more cinnamon or nutmeg can enhance the flavor.
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a healthier alternative, consider substituting some of the all-purpose flour with whole wheat flour.
