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Moist and Fluffy Sweet Potato Muffins Recipe

Close-up of three freshly baked, golden-orange sweet potato muffins resting on a white plate.
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Make these easy sweet potato muffins for a moist, fluffy breakfast treat packed with warm fall spices. This recipe is perfect for using leftover sweet potatoes.

Ingredients

Scale
  • 1 cup mashed sweet potato (about 1 large sweet potato)
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (dairy or plant-based)
  • Optional: 1/2 cup chocolate chips or chopped pecans

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step helps create fluffy sweet potato muffins.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the mashed sweet potato to the wet ingredients and mix until just combined.
  6. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Mix on low speed until the batter is just combined. Do not overmix.
  7. If using, gently fold in the chocolate chips or pecans now.
  8. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best results and moist sweet potato muffins, make sure your mashed sweet potato is cooled to room temperature before mixing it in.
  • If you want bakery style muffins, fill the cups slightly higher and bake for a few extra minutes.
  • This recipe works well as an easy grab and go breakfast option for busy mornings.

Nutrition

Find it online: https://cookincorner.com/sweet-potato-muffins-recipe/