You know those days when you just need something simple, comforting, and a little bit sweet to make everything feel right? That’s exactly how I felt when I decided to bake these Sweet Potato Muffins.
I was staring at a couple of sweet potatoes sitting on the counter, wondering what to do with them. I wanted something cozy, but also something that didn’t take forever to make. Enter these muffins. I whipped them up in no time, and the moment they came out of the oven, the whole kitchen smelled like a warm hug.
These muffins are so easy to make and ridiculously tasty. With a soft, fluffy texture and the perfect balance of spices (cinnamon, nutmeg, and a hint of ginger), they’ll remind you of everything you love about fall, but you can enjoy them any time of year.
And don’t even get me started on that little surprise of orange zest, it’s the secret ingredient that takes them to the next level. Trust me.
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If you’re looking for a recipe that’s not fussy but still feels special, these sweet potato muffins are it.
Grab your sweet potato, preheat the oven, and let’s make something that’ll fill your kitchen with the kind of warmth that only homemade baking can bring.
The Ingredients You’ll Need
- Sweet Potato Puree- The star of the show! It adds natural sweetness and moisture, making your muffins soft and tender.
- Eggs- Eggs give structure and help the muffins rise, giving them that perfect fluffy texture.
- Vegetable Oil- Adds moisture without weighing them down, keeping the muffins light and tender.
- Light Brown Sugar- Brings sweetness and a hint of caramel flavor for that perfect balance.
- Milk- Keeps the muffins moist and helps thin the batter just right.
- Vanilla Extract- Adds warmth and depth, making all the flavors pop.
- Orange Zest- A zesty surprise that brightens up the muffins without being too bold.
- All-Purpose Flour- The base that holds everything together and gives the muffins structure.
- Baking Soda- Helps the muffins rise and get that light, airy texture.
- Salt- Cuts through the sweetness and elevates the overall depth of flavor.
- Ground Cinnamon- Adds that cozy, warm flavor that makes these muffins so comforting.
- Ground Nutmeg- Brings depth and richness without overpowering the other spices.
- Ground Ginger- A hint of warmth that complements the sweet potatoes and spices perfectly.
How to Make Sweet Potato Muffins
Preheat the oven and prep your muffin tin
Let’s kick things off by getting the oven nice and hot. Preheat it to 350°F (175°C). While it’s heating, line your muffin tin with muffin liners. It makes cleanup easier and helps your muffins slide out of the tin with no hassle.
Mix the wet ingredients together
In a large bowl, add the sweet potato puree (homemade or canned works). Next, add the eggs, vegetable oil, milk, brown sugar, and vanilla extract.
Whisk everything together until smooth. Now, add the orange zest (if you’re using it!), this little touch will bring a refreshing citrusy note that complements the sweet potato beautifully.
Add in the dry ingredients
Now, it’s time for the dry ingredients! Add the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and ginger into the wet mixture.
Gently whisk everything together until it’s just combined, don’t overmix, or you’ll risk dense muffins. We want these to be light and fluffy!
Scoop the batter into your muffin tin
Use a ¼ cup ice cream scoop (or a spoon, if that’s what you have) to scoop the batter into each muffin liner. Aim to fill the liners about ¾ of the way. That’ll leave enough space for them to rise to perfection.
Bake those muffins to perfection
Pop your muffin tin into the oven and bake for 18-20 minutes. Watch them closely as they near the finish line. You’ll know they’re done when a toothpick comes out clean or with just a few crumbs. They should look golden brown and puffed up.
Cool and enjoy
Take them out of the oven, and let them cool in the tin for a few minutes before transferring them to a wire rack to finish cooling. These muffins are fantastic fresh out of the oven, but they’re just as amazing the next day with a little smear of butter. Enjoy!
My Tips for Perfect Sweet Potato Muffins
Don’t skip the orange zest
It’s optional, but trust me, adding orange zest gives the muffins a refreshing citrus kick that really balances the sweetness of the sweet potato. A little zest goes a long way in brightening the flavor!
Add-ins for extra flavor
Want to make these muffins even more irresistible? Add chopped walnuts, pecans, or raisins to the batter before baking. These give the muffins a satisfying crunch and an extra flavor dimension!
For a Lighter Texture, Don’t Overmix
When blending the wet and dry ingredients, stir with a light hand, overmixing can lead to dense, heavy muffins. Stir until just combined, and leave a few lumps in the batter if necessary. The key to fluffy muffins is gentle handling!
Use Room Temperature Ingredients
Room temperature eggs, milk, and oil combine more easily and evenly, ensuring a smooth batter. Cold ingredients can make the batter lumpy or cause uneven rising, so take them out ahead of time if you can!
How to Store Your Sweet Potato Muffins
- Keep the muffins in an airtight container at room temperature, and they’ll stay fresh for up to four days. They’ll stay soft and fresh. Just make sure they’re completely cooled before storing to prevent moisture buildup.
- Want to keep them longer? Freeze them! Wrap each muffin individually in plastic wrap or aluminum foil, then place them in a ziplock bag. They’ll maintain their freshness for as long as 3 months when properly stored.
- If you’re prepping for busy mornings, store a few muffins in a resealable bag in the fridge. They’ll last about 5-7 days, and you can easily grab one when you need a quick breakfast or snack.
- For a freshly baked experience, reheat muffins in the microwave for about 10-15 seconds or pop them in the oven at 350°F for 5-10 minutes to refresh the flavor and texture.
More Sweet Potato Recipes to Try
The Best Sweet Potato Muffins: Soft, Spicy, and Irresistible
Ingredients
Wet Ingredients:
- 8 ounces sweet potato puree canned or homemade
- 2 large eggs
- ½ cup vegetable oil
- ⅓ cup milk any kind you like
- 1 teaspoon vanilla extract
- ½ teaspoon orange zest optional but highly recommended
Sweetener:
- 1 ½ cups light brown sugar packed
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners to make clean-up easy and ensure your muffins come out effortlessly.
- In a large bowl, combine the sweet potato puree, eggs, vegetable oil, milk, brown sugar, and vanilla extract. Whisk until smooth and well blended. If you're adding orange zest, mix it in now for a fresh citrus kick.
- Next, stir in the dry ingredients: flour, baking soda, salt, cinnamon, nutmeg, and ginger. Gently mix until just combined, be careful not to overmix, as this can lead to dense muffins.
- Scoop the batter into each muffin liner using a ¼ cup ice cream scoop or spoon, filling each about ¾ of the way full to leave room for rising.
- Bake the muffins for 18-20 minutes, or until a toothpick comes out clean or with a few crumbs. They should come out beautifully golden and nicely risen.
- Allow the muffins to rest in the tin for a few minutes, then move them to a wire rack to cool down fully. They’re perfect fresh out of the oven, but just as delicious the next day with a bit of butter. Enjoy!
Notes
- For an even lighter texture, you can swap half the oil for applesauce.
- For extra fluff, make sure not to overmix the batter. A few lumps are totally fine!
