Sweet Potato Muffins are a delightful treat that perfectly blend wholesome ingredients with a hint of sweetness. The muffins are not only easy to whip up, but they also pack a flavorful punch that’s sure to please everyone at the breakfast table.
When making Sweet Potato Muffins, consider substituting the oil with applesauce for a healthier option, or you could use coconut oil for a tropical twist. If walnuts aren’t your favorite, feel free to swap them out for pecans or even omit them altogether. Ensure the sweet potatoes are fresh, as quality can significantly impact the flavor of the muffins. For those with nut allergies, simply leave out the walnuts, and the muffins will still taste wonderful without them.
Muffins & Cupcakes
Sweet Potato Muffins Recipe
Ingredients
- 1 1/8 cups packed brown sugar
- 1/2 cup oil
- 1 teaspoon vanilla
- 2 eggs
- 2 cups flour
- 4 cups sweet potatoes, peeled and shredded
- 1/2 cup golden raisins
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1 cup walnuts, finely chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line or grease 12 muffin cups.
- In a large bowl, combine 1 1/8 cups packed brown sugar, 2 eggs, and 1/2 cup oil until well blended.
- In another bowl, mix together dry ingredients: 2 cups flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon allspice, and 1/2 teaspoon salt, then stir in the 4 cups of peeled and shredded sweet potatoes.
- Make a well in the center of the dry mixture and gradually blend in the egg mixture until just combined.
- Gently fold in 1/2 cup golden raisins and 1 cup finely chopped walnuts until evenly distributed.
- Spoon the batter into the prepared muffin tins, filling each cup about three-quarters full.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let them cool slightly before enjoying.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 4 of 4: