Sweet Potato Muffins
Moist, flavorful, and nutritious sweet potato muffins perfect for breakfast, snacks, or dessert!
Equipment
- 12-cup muffin tin
- Paper liners (optional)
- Large Bowl
- Whisk
- Wooden skewer
- Wire rack
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1 cup mashed cooked sweet potato
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Ensure all ingredients are evenly distributed.
- In a separate bowl, mix the mashed sweet potato, granulated sugar, brown sugar, vegetable oil, eggs, milk, and vanilla extract. Mix until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. Lumps are okay.
- If using, fold in the chopped walnuts or pecans.
- Fill each muffin cup about 2/3 full.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Allow the muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
For the best results, use room temperature ingredients. Don't overmix the batter. Accurate measurements are crucial for baking success.