Delicious Non-Vegan African Foods

Sweet Potato Muffins – Immaculate Bites

Sweet Potato Muffins – These muffins are decadently moist, fluffy, and super cozy! This treat will get you through fall and winter with a smile. Making a cup of coffee and the perfect partner is so easy. ☕️

Autumn is synonymous with orange vegetables such as squash, squash, and sweet potatoes. 🍂 I don’t discriminate, but sweet potatoes are probably my favorite because they’re so easy to work with.

This is literally one of the easiest muffin recipes I’ve come up with. The hardest part (not hard at all) is probably preparing the sweet potatoes. After that, just mix the dough and bake. In fact, if you want to spend some bonding time in the kitchen with your kids, it’s easy enough that even a little one can help make them.

Freshly baked sweet potato muffins with streusel topping and hot coffee with cream

When to serve sweet potato muffins

My favorite thing about sweet potato muffins is that they can be served. Any time!Need a cool weather breakfast? Sweet potato muffins are the answer. 🍠 Need an afternoon snack? Have a sweet potato muffin. 🍠 Would you like to accompany your autumn family meal? Bake sweet potato muffins. 🍠

do you know what i mean? It can be incorporated into any meal or eaten as a standalone snack. How many different baked sweets are there!?

recipe ingredients

What you need to make sweet potato muffins
  1. streusel topping – Streusel should use some of the same ingredients as muffins. Flour, sugar, cinnamon, nutmeg, allspice, butter. However, if you have grated nutmeg in your topping, I recommend using that! 😋 Optional of course.
  2. all purpose flour – This kitchen staple serves as the base for fluffy muffins. If you have that on hand, you can sub with self-rising flour.
  3. sugar – Muffins with brown sugar and granulated sugar that create an exquisite sweetness and moistness.
  4. spices – Cinnamon, nutmeg and allspice give a pleasant autumnal taste.
  5. sweet potato – You can’t forget the real star of the show here, sweet potatoes! Baked, roasted, mashed and ready to make muffins.
  6. Other baking essentials – Like most baked goods, these muffins also require eggs, butter, milk, and vanilla extract.

How to make sweet potato muffins

Make streusel and mix wet and dry ingredients separately
Mix and divide dough and top with streusel

Make the muffin streusel topping

  • mix – Combine flour, brown sugar, granulated sugar, cinnamon, allspice and salt in a medium bowl.
  • addition butter – Then mix the butter until completely melted. The streusel should hold together and have a crumbly texture. (Photo 1-2)
  • Chill – Store in refrigerator until use.

make muffins

  • ready muffin pan – Line the muffin pan with a paper liner.
  • Wet material – Place mashed potatoes, eggs, brown sugar, granulated sugar and vanilla extract in a small bowl and whisk.
  • dry material – Combine flour, baking powder, baking soda, cinnamon, allspice, nutmeg and salt in another bowl.
  • mix – Gradually add the wet ingredients to the bowl of the dry ingredients and whisk with a spoon until thoroughly mixed.
  • addition butter – Finally add the butter, mix well and scrape the sides.
  • pour it up butter – Transfer the mixture to the prepared muffin tins and, if desired, sprinkle the streusel topping evenly over the muffin dough.
  • bake 15 to 18 minutes or until clean with a toothpick stuck in the middle of the muffin.
  • serve – Let rest for 10 minutes before serving. fun!
Freshly baked sweet potato muffin without streusel

recipe variations

  1. Customize these muffins with mixins of your choice. For example, add 1/2 cup of his nuts such as walnuts or pecans for extra crunch. You can also sprinkle crushed nuts on top with the streusel. Another option is to add ½ cup chocolate chips! Dark chocolate would be great in these, as would dried cranberries. gender is infinite. ♾️
  2. You can also make sweet potato bread instead of muffins. If you don’t happen to have muffin tins on hand, this is a great option. Bake the dough in a loaf pan at 177°C for 45 minutes, cover with foil, and bake for an additional 15 to 25 minutes or until a toothpick comes out clean.

tips and tricks

  1. For sweet potato mashed potatoes, steam, boil, or bake the potatoes before mashing them. This is a great way to utilize leftover sweet potatoes in your fridge. 🙌
  2. These muffins will rise quite a bit, so don’t fill the paper liners with muffin batter—about 3/4 full should work.
  3. Want to spread the batter evenly and avoid mess when transferring to muffin tins? Pro Tip: Try using an ice cream scooper!

advance instructions

you can make these guys three days ago of time; just store it in an airtight container.you can also freezing Sweet potato muffin in an airtight container Three months! So you can pre-create it if you want. Simply thaw the night before serving and it’s ready to use.

How to eat and store

Serve sweet potato muffins right out of the oven or at room temperature. Feel free to smear with butter, cream cheese, or nut butter. 🤤

Store in an airtight container. 4 days at room temperaturebut don’t expect them to actually last that long.😂 These muffins always run out quickly.

If you want to reheat the freshly baked taste, heat it in the microwave for a few seconds or in the toaster oven for a few minutes.

enjoy sweet potato muffins

Frequently Asked Questions

Can I use canned sweet potatoes in this recipe?

don’t tell anyone But you can. 😜 Even canned pumpkin can be delicious! I can’t call them sweet potato muffins anymore. One 15 oz. can of either works well.

Can you eat sweet potato skins?

The sweet potato skin is edible, but we recommend peeling it before baking.

Are yams and sweet potatoes the same?

no it isn’t. Canned sweet potatoes are labeled as yams, but they are actually orange-fleshed sweet potatoes. Yams are high in starch, have a rough outer skin, and taste similar to potatoes. Stick to sweet potatoes in this muffin recipe.

Compatibility with sweet potato muffins

One of my favorite ways to serve these muffins is for a hearty fall dinner. In this case, top with sweet streusel.try with Spiced turkey, Mashed potatoesWhen green beansand you’ll be amazed at how well they complement a meal.

Of course, it also makes a great dessert or breakfast meal.i enjoy them chai tea latte or steaming cup ginger tea If you’re in the mood for something special.

More comfort sweet potato recipes to try

  1. sweet potato soup
  2. sweet potato pancake
  3. sweet potato cornbread
  4. sweet potato pound cake
  5. sweet potato casserole

Conclusion

Quick and easy, sweet and satisfying, these muffins are delicious! Love baked sweet potatoes? If so, try this recipe. Also let us know your favorite mixins in the comments section below! I am always looking for inspiration. 🙏

see how to make

sweet potato muffin

These muffins are decadently moist, fluffy, and super cozy! This treat will get you through fall and winter with a smile. Making a cup of coffee and the perfect partner is so easy.12 muffins

instructions

streusel topping

  • Combine flour, brown sugar, granulated sugar, cinnamon, nutmeg, and allspice in a medium bowl. Mix the butter until completely mixed. The mixture is crumbly and must be held together. Keep refrigerated until use.

sweet potato muffin

  • Preheat oven to 400°F/205°C. Line muffin tins with paper muffin liners.

  • In a small bowl, whisk together mashed potatoes, eggs, sugar (brown and white), and vanilla.

  • Combine flour, baking powder, baking soda, cinnamon, allspice, nutmeg and salt in another bowl.

  • Gradually add the buttermilk to the bowl of dry ingredients and whisk with a spatula until thoroughly combined.

  • Stir in butter and mix well, scraping down sides.

  • Transfer mixture to prepared muffin tins, topping evenly with streusel if desired.

  • Bake for 15 to 18 minutes or until a toothpick comes out clean.

  • Let rest for 10 minutes before serving. fun!

Tips and notes:

  1. For sweet potato mashed potatoes, steam, boil, or bake the potatoes before mashing them. This is a great way to utilize leftover sweet potatoes in your fridge.
  2. These muffins will rise quite a bit, so don’t fill the paper liners with muffin batter—about 3/4 full should work.
  3. Want to spread the batter evenly and avoid mess when transferring to muffin tins? Pro Tip: Try using an ice cream scooper!
  4. Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.

Nutrition Facts Table:

Serving: 1muffin| | calorie: 356kcal (18%)| | carbohydrate: 51g (17%)| | protein: Fiveg (Ten%)| | thick: 15g (twenty three%)| | saturated fat: 9g (56%)| | Polyunsaturated fat: 1g| | Monounsaturated fat: Fourg| | Trans fat: 1g| | cholesterol: 67mg (twenty two%)| | sodium: 337mg (15%)| | potassium: 237mg (7%)| | fiber: 2g (8%)| | sugar: twenty oneg (twenty three%)| | Vitamin A: 5809IU (116%)| | Vitamin C: 1mg (1%)| | calcium: 61mg (6%)| | iron: 2mg (11%)

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