Easy Sweet Potato Muffins are made with grated raw sweet potatoes. They are mildly sweet, soft, fluffy and requires no planning ahead. Enjoy plain or slather with salted butter!
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Easy Sweet Potato Muffins
The BEST Fall muffin recipe!! Sweet potato muffins usually call for mashed sweet potatoes but these are made with coarsely grated sweet potato which is stirred into the batter. Now, you can bake up some treats when craving strikes.
These are not only nutritious, but also uses less sugar than most recipes. So, these are mildly sweet, moist and fluffy with crunchy pecans on top.
Made with greek yogurt and vegetable oil instead of butter, this is delicious as a snack along with coffee, breakfast, brunch or part of your Thanksgiving feast.
It’s important to mix the batter as little as possible, just until all the ingredients are combined. That way, they will have a moist and tender crumb with a soft bread like texture.
WHY YOU'LL LOVE THESE?
- No need for cooked potatoes - Just peel and coarsely grate a yam and then stir into the batter before baking. So, there is no planning needed!
- Texture – They are soft and light with tiny pieces of reddish orange colored yams thought the baked goodie. The toasted nuts on top adds crunch and texture.
- Easy to make – No mixers required, just two bowls and a grater.
- Freezer friendly – These are not iced, glazed or frosted making it a great option to freeze. I like to make a double batch in Fall and freeze for later use.
SOFT AND FLUFFY
We have a few tricks up our sleeves for guaranteed softness.
- Oil based 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 vegetable - Though yam 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.
YAMS VS SWEET POTATOES
Although often labelled as yams, they are sweeter, less starchier, lighter skinned with a deep orange colored flesh. Yams on the other hand are are characterized by a lighter flesh and a darker skin with a rough texture.
They are similar, but not the same. It can get confusing because they often labelled incorrectly in stores.
There are many varieties of sweet potatoes available in the super markets, and they come in all different colors and shapes. Look for firm ones without much wrinkles, bruises or discolorations. Store them in a cool, dry, dark, but well ventilated place.
Are they healthy?
The sweet potatoes are one of the healthiest vegetable you can find in the produce section of your super market. It is high in fiber, beta carotene, anti oxidants supporting good vision, immune system and a healthy gut.
Egg and greek yogurt adds protein. There is butter or sour cream, making these a healthier option when compared to most store bought goods.
Here’s what you’ll need to make this recipe:
- Sweet potato – Use about 1 large grated yam.
- Pecans – Use toasted and chopped pecans.
- Flour – Regular unbleached all purpose flour.
- Leavening – Both baking powder and baking soda.
- Sugar – Light or golden brown sugar.
- Oil – Use a neutral oil, such as vegetable or corn oil. It adds richness and enhances the amazing moist texture.
- Salt – To make all the flavors pop.
- Cinnamon - Ground cinnamon for flavoring.
- Egg – You’ll need an egg to help with binding.
- Sweet potato - Peel off the skin and grate it along the coarse side of the box grater. Measure 2 ½ to 3 cups and stir into the batter.
- DO NO OVER MIX- 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 - Use toasted pecans. You can skip for a nut free recipe.
- Greek yogurt - Use plain greek yogurt or thicker regular yogurt
- Measure the flour correctly. Too much or too less flour will affect the end product drastically. Spoon flour into a dry measuring cup and level off the top with the straight side of a butter knife.
- Flavorings – Experiment with other Fall spices like ground nutmeg, cloves, pumpkin spice or vanilla extract.
These are perfectly tall and fluffy with a sprinkle of chopped pecans on top! Here are some tasty mix-ins and variations to try:
- Nuts: Use chopped walnuts or almonds instead.
- Chocolate chips: Why not? Add semi sweet chocolate chips to the batter.
- Streusel: Top with a streusel topping instead ( we love this streusel recipe from joyofbaking.com)
- Cinnamon: Use 2 teaspoons cinnamon instead of 1 teaspoons for a more intense flavor.
HOW TO MAKE?
- Whisk dry - Whisk flour, baking powder, baking soda, ground cinnamon and salt together in a bowl.
- Whisk wet - In another bowl, whisk eggs, vegetable oil, greek yogurt and brown sugar together.
- Fold dry into wet - Gently fold the flour mixture along with the wet ingredients, until you no longer see streaks of flour.
- Add vegetable - Peel grate yams using the coarse side of your box grater. Measure two and half to 3 cups for the recipe.
- Bake - Divide batter into paper lines muffin pan, top toasted chopped pecans on top and bake at 350 degrees for about 30 minutes.
HOW TO STORE?
They are great stored at room temperature for up to three days.
To Freeze - Place cooled ones in a zip lock bag and freeze for up to 2 months. Leave at room temperature overnight to thaw. They are perfect when you are craving something sweet, have unexpected company or quick snack for kids’ lunch box.
More Muffin Recipes to try:
- Air Fryer Banana Muffins
- Almond Flour Chocolate Muffins
- Almond Flour Carrot Cake Muffins
- Eggless Banana Muffins
Easy Sweet Potato Muffins
- 2 eggs, large
- ½ cup dark or golden brown sugar (packed)
- ¾ cup plain greek yogurt
- ½ cup vegetable oil
- ¼ cup water
- 2 ½ to 3 cups coarsely grated sweet potato
- ¼ cup toasted pecans, chopped (optional)
- Pre heat oven to 350 degrees F and line a standard 12-cup muffin pan with paper 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, oil and water, 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 25 to 30 minutes, until a tooth pick inserted in the middle of a muffin comes clean.Place pan on a wire rack to cool completely.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.
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