These mini sweet potato muffins are a tasty treat! They’re soft, fluffy, and packed with fall flavors that everyone loves. Perfect for breakfast or a snack!
I like to enjoy them warm with a bit of butter or cream cheese. Plus, they’re so cute! You might just want to eat them all in one go—no judgment here! 😄
Key Ingredients & Substitutions
Sweet Potatoes: Cooked and mashed, these add natural sweetness and moisture. If you’re short on sweet potatoes, pumpkin puree is a great alternative that works similarly.
Flour: All-purpose flour is perfect for these muffins, but you can switch it for whole wheat flour for a healthier twist. You might need to adjust the liquid slightly, though, as whole wheat absorbs more moisture.
Sugars: Brown sugar brings a rich flavor while granulated sugar adds sweetness. If you’re aiming for a healthier option, try coconut sugar or maple syrup (you’ll need to reduce the liquid slightly for the syrup).
Eggs: They help bind everything together. Vegan alternatives include flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Let it sit for a few minutes to thicken.
Butter vs. Oil: I like using melted butter for extra flavor, but vegetable oil keeps them moist. You can also use coconut oil if you’re looking for a different taste.
How Do I Combine Wet and Dry Ingredients Without Overmixing?
Mixing too much can make your muffins dense. Here’s how to keep them light and fluffy:
- First, whisk your dry ingredients together thoroughly to ensure even distribution.
- In a separate bowl, mix your wet ingredients completely until smooth.
- When combining, pour the wet against the dry ingredients, and use a spatula to fold them together gently.
- Stop mixing as soon as there are no dry pockets left—lumps are okay! This prevents overdevelopment of gluten.
How to Make Mini Sweet Potato Muffins
Ingredients You’ll Need:
Base Ingredients:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1/4 cup milk (or dairy-free alternative)
- 1 teaspoon vanilla extract
Baking Ingredients:
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
Mix-ins (optional):
- 1/2 cup chopped pecans or walnuts
- 1/2 cup mini chocolate chips
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 15-20 minutes to bake. Make sure to set aside time for cooling, so your muffins can be enjoyed warm and flavorful!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, get your mini muffin tin ready by greasing it or lining it with paper liners.
2. Combine Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, brown sugar, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger (if you’re using it). Mix them well so all the dry ingredients are combined and ready for the wet ingredients!
3. Prepare the Wet Mixture:
In another bowl, mix the cooked and mashed sweet potato with the eggs, oil (or melted butter), milk, and vanilla extract. Stir until the mixture is smooth and creamy.
4. Mix Together:
Now, pour the wet mixture into the bowl of dry ingredients. Gently stir everything together just until combined. Be careful not to overmix! If you want to add nuts or chocolate chips, fold them in now for a delightful crunch.
5. Fill the Muffin Tin:
Spoon the batter into the mini muffin tin, filling each cup about 3/4 full. This will give them room to rise without overflowing.
6. Bake the Muffins:
Place the muffin tin in the oven and bake for 15-20 minutes. To check if they’re ready, insert a toothpick into the center of a muffin; if it comes out clean, they’re perfect!
7. Cool and Serve:
Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. You’ll want to enjoy them warm, but they’re just as delicious at room temperature!
8. Enjoy!
Now it’s time to savor your delicious mini sweet potato muffins! They make a perfect snack or breakfast treat. Enjoy!
Can I Use Fresh Sweet Potatoes Instead of Canned?
Absolutely! Just make sure to cook and mash fresh sweet potatoes before using them in the recipe. You can boil or bake them until soft, then mash until smooth. About one medium sweet potato will yield the required 1 cup.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them; just wrap each muffin in plastic wrap and place them in a freezer bag. They should stay fresh for about 2-3 months.
Can I Make These Muffins Gluten-Free?
Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour. Just make sure it includes xantham gum if your blend doesn’t already have it, as it helps with texture and structure.
How Can I Adjust the Sweetness?
If you prefer a less sweet muffin, feel free to reduce the amount of sugar. You can cut the granulated sugar or brown sugar by up to half without significantly affecting the texture of the muffins. Alternatively, try adding a bit of applesauce for natural sweetness!
