Sweet Potato Muffins

5 from 1 vote

These sweet potato muffins are not only delicious, but they are a healthier version. Though they are vegetarian, nut free, and soy free, they are super flavorful and so moist. Everyone will love this breakfast treat!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast or snack

Cuisine: American

Servings:

Calories: 279kcal

Author: Kelly Stilwell

Ingredients

2 c/240g all-purpose flour
1 tsp/4g baking powder
1 tsp/5g baking soda
½ tsp/1g ground cinnamon
¼ tsp/ ½ g ground ginger
¼ tsp/ ½ g ground cardamom
¼ tsp/1g sea salt
2 large eggs
½ c/105g dark brown sugar
¾ c/175ml whole milk
½ c/120ml vegetable oil
1 tbs/15ml apple cider vinegar
8 oz/225g grated sweet potato about 1 medium
Streusel:
1/3 c/40g all-purpose flour
1/3 c/35g dark brown sugar
¼ c/28g unsalted butter softened

Instructions

Preheat oven to 350° F/175C. Line 12 cups in a ½ c/120ml capacity muffin pan with paper liners.
Make streusel:
Combine all ingredients in a small bowl and mix with a spoon or your hands until it has a crumbly consistency.
Make batter:
Peel and grate sweet potato, set aside.
Combine dry ingredients (flour, baking powder, baking soda, spices, salt) in a large bowl. Whisk to evenly distribute everything.
In a separate large bowl, whisk together sugar and eggs. Add oil, milk, and vinegar. Whisk until smooth.
Add dry ingredients to the wet, stirring until mostly incorporated but some flour is still visible.
Add the grated sweet potato and mix only until everything is incorporated, some lumps may remain. Over mixing will result in tough muffins.
Scoop batter into paper liners, filling to about ½” from the top.
Scoop about 1 tbsp of streusel mixture on the top of each muffin.
Bake at 350° F for 25-27 minutes until a cake tester comes out clean and the muffins are lightly browned.
Allow to cool for at least 20 minutes before serving.
Best served warm and the same day. If storing, keep in an airtight container in the fridge for no more than 2 days.

Notes

To make the best muffin recipe, avoid over mixing the batter as it can result in your muffins coming out tough.

Always start out with room temperature ingredients. This helps the ingredients to incorporate better resulting in fluffier muffins.

Mix the wet and dry ingredients separately. This will help you from overworking the batter.

Always allow your muffins to cool completely before adding them to an airtight container for storing. Any warmth will cause moisture to build up that can cause your muffins to become soggy. No one likes a soggy muffin!

Nutrition