Sweet Potato Muffins Recipe (2024)

These sweet potato muffins can be ready in just 35 minutes! They’re dairy free and covered with a crumbly topping of brown sugar and pecans. The best part? These homemade muffins are super moist, making them the perfect treat for any time of the day.

The sweet potatoes in these muffins give them a unique balance without an overpoweringly sweet flavor. In fact, my kids didn’t even notice the sweet potatoes or the fact that I didn’t use butter in this recipe. It’s a sneaky way to add some veggies to your kids’ diet, and they’ll love it!

If you love these sweet potato muffins, then you’ll definitely enjoy my lemon poppy seed muffins for a refreshing twist, my pumpkin spice muffins for a fall-inspired treat, or my quick and easy blueberry muffins, if you’re a fan of fruity flavors.

This recipe comes from the tried and true recipes I’ve had in my little recipe box I was gifted from friends at my wedding shower. I’ve turned back to these treasured recipes over and over again – because who gifts a recipe that isn’t GOOD?!

Why I Love This Recipe

• Quick and Easy: This recipe is a snap to put together. Just mix the sweet potato, oil, egg, and almond milk, add the dry ingredients, and top with a simple crumbly mixture of brown sugar and pecans. Then bake. It’s that easy!
• Family Favorite: The sweet potato gives these muffins a natural sweetness that both kids and adults love. They’re a guaranteed crowd-pleaser at any gathering.
• Surprisingly Healthy: Despite their deliciously moist texture and crumbly topping, these muffins are dairy-free and get their natural sweetness from sweet potatoes, making them a healthier option without sacrificing flavor.

Key Ingredients

• Sweet Potato: This will add a unique flavor and texture to the muffins, giving them a natural sweetness and a moist, dense crumb.
• Vegetable Oil: This will help to keep the muffins moist and add a subtle, neutral flavor.
• Egg: The egg will act as a binder, holding all the ingredients together and giving the muffins a light, airy texture.
• Almond Milk: This dairy-free alternative will add moisture to the muffins without altering the flavor too much.
• All-Purpose Flour: This is the base of the muffin batter, providing structure and a light, fluffy texture.
• Light Brown Sugar: This will add a sweet, caramel-like flavor to the muffins and also help to give them a slightly crunchy texture. We also use it in the crumbly topping
• Baking Powder: This will help the muffins rise and give them a light, airy texture.
• Salt: A pinch of salt will enhance the flavors of the other ingredients and balance out the sweetness.
• Ground Cinnamon: This will add a warm, sweet flavor to the muffins, complement the sweet potato, and give them a cozy, fall-inspired flavor.
• Pecans: These will add a crunchy texture and a nutty flavor to the crumbly topping, complement the sweet potato, and give them a cozy, fall-inspired flavor.

Equipment

• Mixer – You’ll need a stand mixer or electric mixer to combine the sweet potato, vegetable oil, egg, and almond milk and to beat the mixture until smooth.
• Muffin Pan – This is essential for baking the muffins. Make sure to prepare it with cooking spray or muffin liners to prevent the muffins from sticking.
• Mixing Bowls – You’ll need at least two bowls, one for the sweet potato mixture and one for the dry ingredients. This will help you to combine the ingredients properly.

How to Make Sweet Potato Muffins

Preparation

To start, preheat your oven to 375° F and prepare your cupcake baking pan with cooking spray or muffin liners.

Step 1 – Prepare the Sweet Potato Mixture

First, add your cooked sweet potato to a mixing bowl and beat it until smooth. Then, add in your vegetable oil, egg, and almond milk. Mix these ingredients together until the mixture is smooth.

Step 2 – Combine the Dry Ingredients

In a separate bowl, combine your flour, brown sugar, baking powder, salt, and ground cinnamon. Slowly add these dry ingredients to your sweet potato batter, mixing until they are just moist.

Step 3 – Fill the Muffin Pan

Evenly distribute your muffin batter into your prepared muffin pan.

Step 4 – Make and Add the Crumbly Top

Next, combine your brown sugar and pecans in a bowl to form a crumbly topping. Cover the tops of the batter in your muffin pan with this mixture.

Step 5 – Bake the Muffins

Place your muffin pan in the preheated oven and bake at 375° F for 20 minutes. You’ll know they’re ready when a toothpick inserted into the center of a muffin comes out clean.

Step 6 – Cool and Serve

After baking, let your muffins cool in the pan for 5 minutes before removing them. Then, you can serve and enjoy your delicious sweet potato muffins!

Expert Tip:

The easiest and quickest way to cook your sweet potato is to microwave it. I clean the sweet potato and then using a fork, poke holes into it. Microwave for 3-7 minutes depending on the size until the sweet potato is fork tender. Let cool and remove the skin.

Recipe Variations

• Chocolate Chips: For a sweet surprise, add a 1/2 cup of chocolate chips to the muffin batter. The chocolate’s sweetness compliments the natural sweetness of the sweet potatoes, adding a rich flavor to the muffins.
• Pumpkin Pie Spice: If you love the warm, cozy flavors of fall, try adding a teaspoon of pumpkin pie spice to the muffin batter. This variation will enhance the natural sweetness of the sweet potato and add a deliciously spicy flavor to your muffins.
• Real Milk: You can also use “cow’s milk” as my niece calls it instead of almond milk if you have that on hand, which honestly is what I usually have on hand. The almond milk gives it a bit of a nuttier taste – but I equally enjoy the “cow’s milk” version.

What to Serve With

• For a delicious breakfast treat, serve these sweet potato muffins with a hot cup of coffee or a tall glass of almond milk. The subtle sweetness of the muffins pairs perfectly with the bold flavor of coffee or the creamy texture of almond milk.
• If you’re hosting a brunch, these muffins are a must-have. They go well with a variety of other brunch dishes, such as eggs, bacon, and fresh fruit. The muffins’ natural sweetness adds a unique twist to the savory flavors of the other dishes.
• Looking for a mid-afternoon snack? These sweet potato muffins are the perfect choice. Enjoy them with a cup of tea or a refreshing glass of lemonade. The muffins’ sweet flavor and soft texture make them a great pick-me-up during a busy day.

Recipe FAQs

Storing and Reheating

• Storage: Once your sweet potato muffins have cooled completely, store them in an airtight container. They can be kept at room temperature for up to 3 days, preserving their flavor and texture.
• Freeze: If you want to store your sweet potato muffins for longer, they can be frozen. Place the muffins in a freezer-safe bag or container, and they will keep well for up to 3 months.
• Thawing Instructions: When you’re ready to enjoy your frozen muffins, simply let them thaw at room temperature
• Reheating Instructions: Once thawing, you can reheat them in the microwave for a few seconds. Be careful not to overheat, as this can dry out the muffins and alter their texture.

Serving Size

• What to Expect: This sweet potato muffin recipe yields about 10 delicious muffins, each packed with the natural sweetness and flavor of sweet potatoes.
• How to Scale: If you want to make more than 10 muffins, you can easily double the recipe. Just make sure to use a larger mixing bowl to accommodate the increased batter. Follow the rest of the instructions as directed, and you’ll have twice the number of tasty sweet potato muffins.