These mini sweet potato muffins are soft, moist, and packed with cozy flavor! The sweet potatoes give them a natural sweetness that makes them irresistible, and they’re perfect for breakfast or snacks.
They’re easy to whip up—just mix, pour, and bake! I love popping one in my bag when I’m on the go. Trust me, you’ll want to keep a batch on hand for those snacky moments! 🥔💛
Key Ingredients & Substitutions
Sweet Potatoes: This is the main ingredient that gives flavor and moisture. For convenience, use precooked sweet potatoes or canned ones. If you want a different taste, butternut squash works well as a substitute.
Flours: All-purpose flour gives a soft texture, while whole wheat flour adds nuttiness and fiber. If you need a gluten-free option, swap both for almond flour or oat flour, adjusting the liquid slightly as needed.
Sugar: Brown sugar adds a caramel-like flavor due to its molasses content. You can use coconut sugar for a less processed alternative or reduce sugar content by using a sugar substitute if desired.
Butter or Oil: I often use melted butter for extra flavor, but vegetable oil keeps it lighter. If you’re looking for a healthier option, try unsweetened applesauce or mashed bananas.
Add-ins: Nuts or raisins bring added texture and sweetness. If you’re nut-free, consider using sunflower seeds or chocolate chips instead.
How Can I Ensure My Muffins Don’t Come Out Dense?
The key to fluffy muffins is in the mixing! When combining wet and dry ingredients, it’s crucial to mix gently and just until combined. Overmixing can lead to dense muffins due to gluten development.
- Prep ingredients without rush. Measure everything before starting.
- Gently fold the dry mixture into the wet mixture with a spatula to keep air in the batter.
- Be mindful of the baking soda and baking powder; they need a little moisture and heat to activate!
How to Make Mini Sweet Potato Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour (optional)
- 1/2 cup granulated sugar or brown sugar
- 1/4 cup vegetable oil or melted butter
- 2 large eggs
- 1/4 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Optional: 1/2 cup chopped nuts or raisins for added texture
- Coarse sugar or coarse sea salt for sprinkling on top
How Much Time Will You Need?
This recipe takes approximately 10 minutes to prepare and about 15-20 minutes to bake. You’ll need some time to cool the muffins after baking, so aim for a total of about 30-40 minutes from start to enjoying these tasty treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grease or line a mini muffin pan with paper liners to ensure the muffins don’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, whole wheat flour (if using), baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. This helps to distribute the leavening agents evenly throughout the flour.
3. Combine the Wet Ingredients:
In a large bowl, combine the mashed sweet potatoes, granulated or brown sugar, vegetable oil (or melted butter), eggs, milk, and vanilla extract. Use a whisk or a fork to mix well until the mixture is smooth and creamy.
4. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredients to your wet mixture. Gently fold the mixtures together with a spatula until just combined—be careful not to overmix, as this can make the muffins tough.
5. Add Nuts or Raisins (Optional):
If you’d like to add some texture, fold in the chopped nuts or raisins at this point. This is totally optional but can add a lovely crunch and sweetness!
6. Fill the Muffin Cups:
Using a spoon or a small ice cream scoop, carefully fill each muffin cup about 3/4 full with the batter. This allows room for the muffins to rise without overflowing.
7. Sprinkle the Topping:
To make your muffins extra special, lightly sprinkle some coarse sugar or coarse sea salt on top of each muffin before baking. This adds a delightful sparkle and a tiny bit of crunch.
8. Bake the Muffins:
Place the muffin pan in the preheated oven and bake for 15-20 minutes. To check if they’re done, insert a toothpick into the center of a muffin; if it comes out clean, they’re ready!
9. Cool the Muffins:
Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. This helps keep them from getting soggy.
10. Enjoy!
Once cooled, serve the mini sweet potato muffins warm or at room temperature. They’re perfect for breakfast or a snack—enjoy every delicious bite!
Can I Use Canned Sweet Potatoes in This Recipe?
Yes, you can use canned sweet potatoes! Just make sure to drain any excess liquid before mashing them for the best texture in your muffins.
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months. Just make sure to wrap them well to prevent freezer burn!
Can I Substitute Whole Wheat Flour?
Absolutely! If you prefer not to use whole wheat flour, you can skip it and use 1.5 cups of all-purpose flour instead. For a gluten-free option, try almond flour or a gluten-free blend, adjusting the liquid as needed.
What Can I Use Instead of Eggs?
If you need an egg substitute, try using 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let it sit for a few minutes until it thickens). These options work well for binding!
