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Sweet Potato Muffins

Sweet Potato Muffins That Are Bursting with Warm Flavor

Delicious Sweet Potato Muffins packed with warmth and nutritious goodness, perfect for breakfast or a snack.
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Prep Time 30 minutes
Cook Time 22 minutes
Resting Time 30 minutes
Total Time 1 hour 22 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups Sweet Potatoes Roasted and pureed
  • 1.5 cups All-Purpose Flour Can substitute with whole-wheat flour
  • 1 tbsp Baking Powder Ensure it's fresh
  • 1 tsp Baking Soda Works with acidic ingredients
  • 2 tsp Ground Cinnamon Can be replaced with pumpkin pie spice
  • 0.5 tsp Nutmeg Use freshly grated for best flavor
  • 0.5 tsp Salt Balances sweetness
  • 0.75 cups Granulated Sugar Reduce amount for less sweetness
  • 0.5 cups Light Brown Sugar Can substitute with coconut sugar
  • 2 large Eggs For vegan alternative, use flax eggs
  • 0.5 cups Sour Cream Can substitute with Greek yogurt
  • 0.25 cups Oil Can use melted coconut oil or applesauce
  • 0.5 cups Chopped Pecans Can be replaced with walnuts or omitted
For the Streusel Topping
  • 0.25 cups Chopped Pecans Can replace with walnuts or omit
  • 0.25 cups Light Brown Sugar Coconut sugar is a substitute
  • 1 tsp Ground Cinnamon Add a pinch more for extra flavor
  • 0.25 tsp Salt Balances sweetness in topping
  • 0.5 cups Melted Butter Can be swapped with coconut oil

Equipment

  • Oven
  • Muffin Pan
  • Mixing bowls
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (218°C). Line muffin pans with liners.
  2. Roast sweet potatoes for 40-45 minutes until fork-tender, cool, and puree.
  3. In a bowl, whisk dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In another bowl, mix wet ingredients: oil, granulated sugar, brown sugar, eggs, sour cream, and sweet potato puree until smooth.
  5. Combine dry and wet mixtures until just mixed, then let batter rest for 30 minutes.
  6. Mix topping ingredients and refrigerate.
  7. Fill muffin cups two-thirds with batter and top with streusel mixture.
  8. Bake for 18-22 minutes at 375°F (190°C) until a toothpick comes out clean.
  9. Cool muffins in the pan for 5-10 minutes before transferring to wire racks.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 1200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Follow expert tips for better results, including not overmixing and allowing the batter to rest for richer flavor and texture.

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