Go Back
Single sweet potato muffin cut in half with more sweet potato muffins wrapped in parchment paper in the background

Simple Sweet Potato Muffins Recipe

5 from 6 votes
This simple and kid-friendly sweet potato muffin recipe is so easy to make. It is the perfect breakfast (when combined with protein), healthy snack, or delicious brunch. This recipe freezes well which makes it a great option for busy moms and families.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 24 muffins
Course: Breakfast, Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup melted butter
  • 1/2 cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp kosher salt
  • 3 cups mashed sweet potatoes (approximately 3-5 sweet potatoes)
  • 1/2 tsp ground ginger optional
  • 1/8 tsp ground cloves optional
  • 3-4 tbsp flaxseed optional

Equipment

  • mixer electric or hand
  • large mixing bowl
  • muffin tin
  • parchment paper optional

Method
 

  1. Preheat oven to 400ºF. Wash and prepare sweet potatoes for baking. This recipe takes about 3-5 sweet potatoes. This step can be performed up to 2 days prior to baking muffins. Bake for 45-60 minutes. Allow to cool and then remove peeling from sweet potato and set aside or place in an airtight container in the refrigerator.
  2. Preheat oven to 325ºF. First, cream the melted butter and sugar in a large mixing bowl. Then, combine the eggs and vanilla extract.
  3. Next, combine all-purpose flour, baking soda, baking powder, salt, and cinnamon to the wet mixture (add additional spices if you prefer). Then, combine mashed sweet potatoes.
  4. Prepare a muffin tin and fill each cup with 1/2 cup of the batter. Sprinkle flaxseed onto each muffin.
  5. Bake for approximately 30 minutes. Insert a toothpick into the center of the muffin. Once the toothpick comes out clean, the muffins are done.

Notes

  • Cream butter and sugar on medium-high speed for 6-8 minutes for best results. This equally distributes the sugar and gives baked goods a fluffy texture. 
  • Store at room temperature for up to 4 days in an airtight container with a tea towel or paper towel in the bottom of the container to prevent muffins from becoming too sticky. 
  • Freeze and store for up to 2 months. 
  • Reheat by preheating the oven to 350ºF and bake for 12-15 minutes until cooked through. Microwave wrapped in a moist paper towel for 45 seconds until cooked through.