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Ultra Moist & Fluffy Sweet Potato Muffins (Easy Fall Recipe)

Three freshly baked, rich brown sweet potato muffins sitting on a small white plate on a wooden surface.
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Make these incredibly moist and fluffy sweet potato muffins using simple ingredients. They are spiced perfectly for cozy fall baking and make an excellent breakfast or snack.

Ingredients

Scale
  • 1 cup cooked and 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, melted
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup milk (dairy or plant-based)

Instructions

  1. Preheat your oven to 400 degrees F. 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, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the mashed sweet potato until just combined.
  5. Pour the dry ingredients into the wet ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable for moist muffins.
  6. Gently stir in the milk until the batter is uniform.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For chocolate chip sweet potato muffins, gently fold in 1/2 cup of semi-sweet chocolate chips with the milk in the final mixing step.
  • To make these healthier or paleo-friendly, substitute the flour with a 1:1 gluten-free baking blend containing xanthan gum, replace the sugars with coconut sugar, and use coconut oil instead of butter. Ensure your sweet potato mash is smooth for the best texture.
  • For bakery-style muffin tops, fill the cups nearly to the top and bake at 400 degrees F for the first 5 minutes, then reduce the temperature to 375 degrees F for the remaining baking time.

Nutrition

Find it online: https://delishsymphony.com/sweet-potato-muffins-easy-fall-recipe/