Fall is all about the orange vegetables: pumpkins, squash, and sweet potatoes galore. 🍂 I don’t discriminate, but sweet potatoes are probably my favorites because they are so easy to work with. (Plus, they stick around all year. 😉) This is literally one of the easiest muffin recipes I’ve come up with. The hardest part (which isn’t hard at all) is probably prepping the sweet potatoes. After that, it’s just a matter of mixing up the batter and baking. In fact, it’s simple enough that even the little ones can help you make it if you want to spend some bonding time in the kitchen with your kiddos. See what I mean? You can work them into any meal or have them as a stand-alone snack. How many baked goods can boast that kind of versatility?!
Recipe Ingredients
How to Make Sweet Potato Muffins
Make the Muffin Streusel Topping
Mix – Mix the flour, brown and granulated sugar, cinnamon, allspice, and salt in a medium bowl.Add Butter – Next, mix in the butter until completely incorporated. The streusel should hold together and have a crumbly texture. (Photos 1-2)Chill – Keep it in the refrigerator until ready to use it.
Make the Muffins
Prep Muffin Pan – Line a muffin pan with paper liners.Wet Ingredients – Whisk together mashed sweet potatoes, eggs, brown and granulated sugar, and vanilla extract in a small bowl.Dry Ingredients – Combine flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt in another bowl.Combine – Gradually add the wet ingredients to the bowl of dry ingredients and whisk with a spoon until thoroughly mixed.Add Butter – Finally, add the butter and mix thoroughly, then scrape down the sides.Pour Batter – Transfer the mixture to your prepared muffin pan, and sprinkle streusel topping evenly over the muffin batter, if desired.Bake for 15-18 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.Serve – Let them rest for 10 minutes before serving. Enjoy!
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
You can make these guys three days ahead of time; just store them in an airtight container. You can also freeze sweet potato muffins in an airtight container for three months! So you can make them way ahead of time if you want! Simply thaw them out the night before you want to serve them, and they’ll be good to go.
Serving and Storage Instructions
Serve sweet potato muffins fresh out of the oven or at room temperature. Feel free to slather them with butter, cream cheese, or nut butter. 🤤 Store them in an airtight container for up to four days at room temperature, but don’t expect them to actually last that long. 😂 These muffins always disappear quickly. If you want to reheat them for that fresh-out-of-the-oven taste, pop them in the microwave for a few seconds or in your toaster oven for a couple of minutes.
What Goes with Sweet Potato Muffins
One of my preferred ways to serve these muffins is with a hearty fall dinner, in which case I leave the sweet streusel topping off. Try it with spiced roast turkey, mashed potatoes, and green beans, and you’ll be surprised how well they complement the meal. Of course, they also make an awesome dessert or breakfast meal. I enjoy them with a chai tea latte or a steaming cup of ginger tea if I’m in the mood for something special.
More Comforting Sweet Potato Recipes to Try
Conclusion
Quick and easy, sweet and satisfying, these muffins are yummy-amazing! Do you love sweet potatoes in baked goods? If so, give this recipe a try. Let me know your favorite mix-ins in the comment section below too! I’m always looking for inspiration. 🙏
Watch How to Make It
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