The Best Sweet Potato Muffins: Soft, Spicy, and Irresistible
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.
Servings: 12 Muffins
Calories: 210kcal
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!