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Sweet Potato Muffins Recipe

These Sweet Potato Muffins are healthy, moist, and delicious. The crunchy topping is out of this world. You have to make them to believe it.

sweet potato muffins

Sweet Potato Muffins

I came across a recipe I’ve kept for years in my collection of “stuff I want to bake.”  The recipe features sweet potatoes instead of pumpkins, and I knew I’d have to give it a go.  Oh, my… it’s hard to put into words how delicious these sweet potato muffins are.  

Years ago, when I first saw “sweet potato muffin” as the title, I was intrigued but uncertain.  Of course I couldn’t let it go, because I’m always looking for ways to incorporate healthy stuff into treats that everyone will eat.  I decided to make muffins instead of the loaf, because muffins just have greater curb appeal. 

I’m sooo glad I gave these a shot, because…get this…I am about to make my 3rd batch in 1 week.  That’s right.  The first batch was for the fam.  The second batch I made for the lovely gals in my women’s group.  The third batch is because I don’t feel like I personally got to eat enough of these.  Hubby complains he didn’t eat enough either.

It’s exactly what happened with these Honey Cornbread Muffins …you don’t know what you’re missing until you’ve tasted it. 

sweet potato muffins recipe

Truth is, I haven’t even told my kids that these are made out of sweet potatoes.  They didn’t ask, and we didn’t tell.  They just ate.  And ate. 

The kid who isn’t on board with sweet potatoes ate three entire muffins in one sitting.  And I didn’t struggle with one ounce of guilt because they’re pretty wholesome.

If you like that idea, you’ll love these Superhero Apple Zucchini Carrot Muffins that pack a huge nutrition punch while tasting so good, people gobble them up. 

sweet potato muffins

Nobody knows your secret

It’s not very obvious that these muffins feature sweet potatoes at first bite, despite the hefty amount of sweet potatoes in them.

You would probably guess there is something rustic (like pumpkin) in them, but it’s hard to pinpoint what it is unless someone lets the potatoes out of the bag. 😉

People only know they love these muffins. 

sweet potato muffins

Crunchy Crumb Topping

These are some of the softest, moistest, tenderest muffins to be had.  I lessened the amount of sugar so that they weren’t over-the-top-sweet.  I even subbed out half of the regular flour for whole wheat and added ground flax to boot. 

Absolutely moist and delicious.  I decided to make a crispy crumb topping out of brown sugar and pecans, which makes the muffins extra special.  A cream cheese drizzle would be fabulous, too.  But honestly, you don’t even need any topping… these muffins are so tender and tasty all by themselves.

If your loved ones don’t usually go ga-ga over sweet potatoes, try these muffins.  They’ll eat these.  Or make it easier and bake it into a loaf and put crumb topping on top of the loaf.  They’ll eat that too.  I won’t tell if you won’t 🙂

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Sweet Potato Muffins Recipe

  • Prep Time: 40 min
  • Cook Time: 1 hour, 20 minutes
  • Total Time: 2 hours

Yield: 12 1x

Ingredients

Scale

1 cup all purpose flour
3/4 cup whole wheat flour
1-2 TB ground flax seed meal
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup sugar
1/2 cup packed brown sugar
1 very large sweet potato (to yield 1 cup mashed)
1/2 cup olive oil
1/3 cup water
1 TB vanilla extract

For the crumb topping:
2 TB cold butter
1/4 cup chopped pecans
1/2 cup brown sugar
1/3 cup flour

Instructions

  1. Wash and dry sweet potato.  Wrap well in foil and roast in oven or toaster oven for 1 hour at 400F.  It should be quite soft and easily pricked by a fork.  If it’s not soft enough, roast another 15 minutes.  Let cool.  Peel and mash.  You should have about 1 cup of mashed sweet potato, give or take a little.  This step can be done ahead of time.
  2. Mix topping ingredients together with fork or fingers, until it is a crumbly mixture.  Wrap and place in fridge until ready to use.  This can also be done ahead of time.
  3. Preheat oven to 350F.  In large bowl, combine flours, flax, cinnamon, nutmeg, baking soda, baking powder, and salt.  Mix well.  In another large bowl, combine eggs, sugars, sweet potato, oil, vanilla, and water.
  4. Gently fold wet ingredients into the dry ingredients, just until completely moistened.  Do not over stir.  Spoon batter into lined muffin pan, filling to the tops.  Sprinkle crumb topping generously over muffins.  Bake for 19-21 min, or until toothpick comes out almost clean.  It is done when toothpick still has a few tender crumbs sticking to it.  Carefully test it to make sure muffins are not over baked.  Cool muffins in pan about 15 minutes.  Remove muffins onto wire rack.  Enjoy!

 

 

Notes

 If you want to make a bread loaf instead of muffins, just pour batter into a greased/floured 9×5 inch loaf pan.  Sprinkle topping over loaf.  Bake at 350F for 50-55 minutes or until toothpick shows a few tender crumbs.

  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Keywords: Sweet Potato Muffins

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20 comments

    • Becky Hallman

    If I wanted to use all white flour in the Sweet Pot. Muffins, exactly how much does the regular recipe call for. Do you still have the original recipe?

      • chewoutloud

      Hi, Becky! I believe all you need to do is just sub out the wheat for white. It’s a 1-for-1 ratio, so simply replacing it with white flour should work great. Glad you came over 🙂

    • cscusack

    Oh I’m definitely going to have to try this!

    • Chrysa T.

    I’ve just made these and I must say they smell and taste like autumn! Full of spices and warmth! Instead of the crumb topping I decided to go for a cream cheese frosting! They tasted remarkably like carrot cake muffins! Thank you for the recipe!

      • chewoutloud

      Yay, glad they turned out well. I think they taste like carrot cake, too, esp. with cream cheese frosting! 🙂 Mmm.

    • Tasha @ ThatsSoYummy

    These look so soft and moist… YUM!

    • andeeeng

    sweet potatoes are actually good for people with blood sugar problems. i think i just might try this for my aunt and father-in-law. thanks!

    • Nami | Just One Cookbook

    Actually in Japan, fall/autumn means sweet potatoes, and not pumpkins. 🙂 So these muffins are totally calling my name and reminds me of comfort food. Your muffins look so delicious!!!.

      • chewoutloud

      What an interesting thing, because my mom says all her “older Chinese friends” love sweet potatoes and it’s a comfort food to them as well. Maybe sweet potatoes are like pumpkins in certain parts of Asia? Thanks for visiting, Nami! I’m a fan of your blog!

    • Denise Browning

    Amy: These sweet potato muffins look so moist and scrumptious… I’ll have to try your recipe soon !!! I love the photography too. Thanks for visiting my blog and leaving a comment. xx

    • locaholic

    I love sweet potatoes! Definitely going to try this.

    • di @ life of di.

    Sweet potatoes are one of my favorite foods to eat! These muffins look delicious! 🙂

    • Tamara Leigh: The Kitchen Novelist

    Well, yum!

    • thehungrymum

    Ooooh, baby! Looking good 🙂

    • cupKaykes

    This is the second recipe of yours that I am dying to try!! The cinnamon scrolls were a massive hit last weekend 🙂

      • chewoutloud

      Oooh, I’m super happy to hear that, cupKaykes! Awesome that your people liked the cinnamon rolls! 🙂

    • mydearbakes

    Gosh, this looks marvellous ! I’m so loving it! =D

    • offmotorway

    Your so right about pumpkins and I love these (not that I need persuading to eat sweet potatoes either)!

    • whilehewasout

    Very cute little muffins! They could also be ‘sold’ to non-sweet-potato-eaters as carrot muffins… Great pictures also!

    • trkingmomoe

    I know that they are good. I have a sweet potatoe cake recipe and it is so moist and yummy. I will try muffins. Got it booked marked.

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