These Sweet Potato Muffins are easy to make and so good. We love them hot out of the oven with butter and they flavor is wonderful. These would be a wonderful addition to any breakfast for brunch. These muffins also go great with any breakfast and reheat well too.
Sweet Potato Muffins Ingredients Needed:
All Purpose Flour
Baking Powder
Baking Soda
Ground Cinnamon
Ground Nutmeg
Salt
Butter
White Sugar
Eggs
Sweet Potato
Buttermilk
Vanilla Extract
Raisins and Nuts are optional
We cook a sweet potato and use it for this recipe. You could easily use canned, you just need a packed cup of it. These muffins are great for the holiday season. Such a festive way to enjoy sweet potatoes.
Possible changes:
- You could replace the raisins with craisins, they go great with sweet potatoes.
- Pecans and walnuts go great in these muffins but you could easily leave nuts out all together.
- You could top the muffins with powdered sugar to make them look the part for any holiday table or even add this glaze.
If you don’t want to buy a container of buttermilk for just one recipe you can always make a buttermilk substitute by using this recipe! Sometimes we receive comments saying their baked goods didn’t rise, etc. You can test your baking powder and baking soda for freshness. Learn how here!
Full printable recipe in recipe card below.
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Sweet Potato Muffins
Delicious sweet potato muffins your family will love! Super easy to make!
Servings: 8 servings
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 stick butter or 1/2 cup or 8 tablespoons melted
- 3/4 cup white granulated sugar
- 2 eggs
- 1 packed cup sweet potato cooked and mashed (could use canned)
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup raisins Optional
- 1/2 cup nuts Optional I use walnuts. Pecans are good, too.
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Whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
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Mix together melted butter, sugar, eggs, sweet potato, buttermilk and vanilla extract with mixer.
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Add dry ingredients and continue to mix. Fold in raisins and nuts mixing with a spoon.
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Spray a 12 cup muffin pan with cooking oil. Fill cups 1/2 to 3/4 full.
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Bake in preheated 350 degree oven 25 to 30 minutes checking for doneness as ovens vary.
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Makes about 18 muffins depending on the size you make them.
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