Fall baking ain’t all about pumpkin, boos. Sweet potatoes make a mean muffin too! I usually make these sweet potato muffins with leftover roasted sweet potatoes, and they bake up so soft with just the right amount of spice. The perfect muffin recipe for fall, if ya ask me. I can’t pack one in Harmony’s lunchbox without grabbing one for myself. Get into these sweet potato muffins, boo!
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How to Make Sweet Potato Muffins
These step-by-step photos show how to make moist sweet potato muffins, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Easy Sweet Potato Muffins Recipe
1. Brown the butter
Melt the butter in a saucepan, then continue cooking until it turns golden brown and smells nutty.
2. Mix the sweet potato and butter
Whisk the cooled mashed sweet potato and brown butter together until smooth.
PRO TIP: Roast your sweet potatoes ahead of time, boos. They can take 50-70 minutes to get completely tender, so I bake them the day before or use leftovers. Scrub and dry the potatoes, prick them all over with a fork, and roast at 450°F until they give easily when squeezed with an oven mitt. I’ve got all the details in my baked sweet potato recipe.
3. Add both sugars
Whisk in the brown sugar and granulated sugar until the mixture looks glossy and combined.
4. Finish the wet ingredients
Add the eggs, bourbon, and vanilla, then whisk until everything is well mixed.
5. Whisk the dry ingredients
In a separate bowl, whisk the flour, pumpkin pie spice, baking powder, baking soda, and salt together.
6. Finish the sweet potato muffin batter
Fold the dry ingredients into the wet ingredients just until no flour streaks remain. This is where you can gently fold in nuts or chocolate chips if you like. The batter will be thick, boos!
7. Fill the muffin pan
Divide the batter among the lined muffin cups, filling each about three-quarters full.
8. Bake and cool the muffins
Bake until the tops are set and a toothpick comes out with a few moist crumbs, then cool briefly before moving them to a wire rack.
PRO TIP: Give your paper liners a super light coating of cooking spray. These babies can stick a little, so it helps the wrappers peel away without taking half the muffin with them.
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Full Sweet Potato Muffins Recipe
Sweet Potato Muffins Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 1 ¾ cups roasted and mashed sweet potato
- ½ cup unsalted butter
- 1 ¾ cups all-purpose flour
- 2 tsp pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon bourbon optional
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 375°F. Grease a 12-cup muffin pan or line with paper liners. Set aside.
- In a small saucepan over medium heat, melt the butter. Continue cooking, letting it swirl a bit, until it turns golden brown with little brown bits at the bottom (about 3-5 minutes). It should smell nutty. Remove from heat and let cool a little.
- In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a separate larger bowl, whisk together the sweet potato and browned butter until it’s nice and smooth.
- Whisk in both sugars until combined and glossy.
- Next, whisk in the eggs, bourbon, and vanilla.
- Finally, fold the dry ingredients into the wet, but don’t overmix. Just until combined.
- Scoop about ¼ cup batter into each muffin cup, filling about ¾ full.
- Bake for 20-25 minutes, or until the muffin tops are set or until a toothpick inserted into the center comes out with a few moist crumbs. Cool for just 10 minutes, then remove from the pan.
Notes
How to Store
- Room Temp: Store the completely cooled muffins in an airtight container for up to 3 days. Add a paper towel underneath and on top to absorb excess moisture.
- Fridge: Refrigerate them in an airtight container for up to 5 days. Let them come to room temperature before serving.
- Freezer: Wrap each muffin in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months and thaw overnight in the fridge or on the counter. Microwave one muffin for about 10-15 seconds to warm it back up.
Nutrition
Recipe Tips
- Roast enough sweet potatoes. You’ll need about 2 large or 3 medium sweet potatoes for 1 ¾ cups of mash. Sizes vary, so roast an extra one just in case.
- Cool the sweet potato mash completely before mixing the batter. If it’s too warm, it can scramble the eggs.
- Check your leaveners. This batter is thick y’all, so your baking powder and baking soda need to be fresh to lift it. Baking powder should fizz in hot water, and baking soda should fizz in vinegar.
- Measure the flour right. Fluff it, spoon it into the measuring cup, and level it off. Scooping from the bag can pack in too much flour and make the muffins dense.
- Don’t overmix the batter. Fold just until the flour streaks disappear, then leave it alone. Overmixing will make the muffins chewy and tough.
Serving Ideas
- Breakfast: Warm one up and add butter, honey, or apple butter. Serve with scrambled eggs and candied bacon.
- Big Brunch: Add these sweet potato muffins to the table with baked grits, an easy breakfast casserole, or fresh fruit.
- Soups, Stews, and Chilis: That subtle sweetness is so good with Southern chili, white chicken chili, beef stew, or chicken noodle soup.
- Holiday Dinner: Use them in place of rolls alongside turkey, glazed ham, collard greens, and mac and cheese. They fit right into a fall or Thanksgiving spread boos!
Recipe Help
You may have overmixed the batter, packed in too much flour, or used old baking powder or baking soda. If you’ve ruled all that out, add ¼ cup of milk or buttermilk next time to loosen the batter a bit.
Absolutely! It adds a lil caramel warmth that works so well with the brown butter and spices, but you can leave it out without replacing it. The small amount won’t make the muffins taste boozy either!
Sure can! Make sure it’s 100% sweet potato with no added sugar or spices. Stay away from sweet potato pie filling or anything packed in syrup!
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