Not-too-Sweet, Sweet Potato Muffins Recipe!! Sweet potatoes are GRATED INTO THE BATTER, which makes an incredibly soft muffins with specs of sweet potatoes and there is no prep work required. Pour the batter into a loaf pan to make a fabulous sweet potato bread.
You guys, these sweet potato muffins are the BEST!!!
Incredibly soft and not-so-sweet.
One of my favorite things in Fall is sweet potatoes. It is packed with nutrition and delicious roasted, stuffed, baked, mashed, waffles or in Thai Curry Soup.
I shared a Moist sweet potato spice muffins that is flavored with fall spices and has been a favorite in our home ever since. This recipe is a slight modification but made much easier.
My favorite part about this recipe for sweet potato muffins —> It does’t require cooked sweet potatoes. Peeled sweet potato is coarsely grated and stirred into the batter.
Sweet Potato Muffins are one of my all time favorite muffin recipe. It is-
- Quick
- Easy
- No mixer required
- Stir and bake
- SOFT
- Not-too-Sweet
- Kid friendly
- D-E-L-I-C-I-O-U-S
How to make sweet potato muffins?
Whisk flour, baking powder, baking soda, ground cinnamon and salt together. In another bowl, whisk eggs, vegetable oil, greek yogurt and brown sugar together and then stir dry ingredients, just until combined.
Peel the skin off a sweet potato and grate it along the coarse side of the box grater. Measure 2 cups and stir into the batter.
Transfer batter into prepared muffin pan, sprinkle chopped pecans on top and bake at 350° F.
Pro Tips:
Sweet potato – Peel the skin off a sweet potato and grate it along the coarse side of the box grater. Measure 2 cups and stir into the batter.
DO NO OVER MIX the batter- As with any baking recipe, over working the batter develops gluten and makes a tougher baked product. Mix just until you don’t see any flour streaks.
Pecans – Pecans are optional. You can skip pecans for a nut free sweet potato muffins.
Greek yogurt – Use plain greek yogurt or thicker regular yogurt
GAURENTEED SOFTNESS
Oil based muffin recipes are generally more moist and tender when compared to recipes with butter, since oil coats the flour protein much better than butter.
Yogurt brings a slight tang and a brilliant creamy moisture to baked goodies. When combined with baking soda (which is an alkaline compound), the acidity in yogurt will produce carbon dioxide gas giving a fluffy and light texture to baked goods.
Brown sugar – Brown sugar contains molasses which gives an added moisture, enhancing the softness.
Grated sweet potato – Though sweet potato is a very hard root vegetable, but becomes very moist when cooked. So, the tiny pieces of grated sweet potato running through the batter becomes extremely soft upon cooking, giving a beautiful fluffy texture.
Frequently asked Questions
Muffins are great stored at room temperature for a few days or frozen for up to a month. Let frozen muffins thaw overnight at room temperature.
Sweet potatoes are often labelled as yams, which might be confusing at times. Yams have a lighter flesh and rough texture on the outside when compared to sweet potatoes with bright orangish flesh and a dark pink colored skin.
Sweet potatoes are sweeter, less starchier than yams
More muffins recipe –
Almond Flour Banana Bread Muffins
Whole Wheat Double Chocolate Avocado Muffins
Sweet Potato Muffins
Ingredients
Dry Ingredients
- 1 cup + 3 tablespoons all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 eggs, large
- 1/2 cup dark or golden brown sugar (packed)
- 1/2 cup plain greek yogurt
- 1/2 cup vegetable oil
Additional ingredients
- 2 cups coarsely grated sweet potato, slightly packed
- 1/4 cup toasted pecans, chopped (optional)
Instructions
- Pre heat oven to 350 degrees F and line a standard muffin pan with 9 cup cake liners.
- Add all dry ingredients together into a medium bowl and whisk to combine.
- In another larger bowl, add eggs and beat to combine. Add brown sugar, yogurt and oil, whisk until well combined.
- Add dry ingredients, fold in with a rubber spatula until just combined (DO NOT OVER MIX). Fold in grated sweet potatoes and transfer batter into the prepared muffin pan and sprinkle chopped pecans on top. Bake at 350°F for 23-26 minutes, until a tooth pick inserted in the middle of a muffin comes clean.Place pan on a wire rack to cool completely.
- To make sweet potato bread – Spoon batter into a greased loaf pan, smooth top, sprinkle chopped pecans on top and bake for 40-45 minutes (until a toothpick inserted in the middle comes clean).
- Place pan on a wire rack to cool completely.
Notes
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Deepika|TheLoveOfCakes
Wednesday 24th of January 2018
I love sweet potatoes but have never baked with them! But the texture of the bread looks so moist and amazing! I am going to try this super soon :)
Ashika | Gardening Foodie
Wednesday 24th of January 2018
Maria, I absolutely love this recipe, as a muffin it makes a perfect breakfast or lunch box treat. It looks so soft and moist and the addition of sweet potatoes sound so delicious. I really cannot wait to try :) Thank you for the delicious recipe :)
Katherine | Love In My Oven
Wednesday 24th of January 2018
My kids will actually eat sweet potatoes, and they love muffins so this is PERFECT! Can't wait to try it. I love that you can put the potatoes in raw!!
Maria Doss
Wednesday 24th of January 2018
They'll sure love it, thanks Kathy:)
heather (delicious not gorgeous)
Tuesday 23rd of January 2018
oooh i've been meaning to bake more with sweet potatoes! but having to cook and cool them before using made me lazy lol. glad to hear that you can use raw ones in here!!
Maria Doss
Tuesday 23rd of January 2018
Thank you dear:)
Patrick@looneyforfood.com
Tuesday 23rd of January 2018
Im loving sweet potatoes in everything! Im always surprised that most people don't know you can take almost any quick bread recipe and make it in muffin form or vice versa.
Maria Doss
Tuesday 23rd of January 2018
Totally, its such a versatile root.