Sweet Potato Muffins Recipe

Stack of golden brown sweet potato muffins with domed, lightly cracked tops

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Sweet Potato Muffins Recipe

Moist sweet potato muffins made with roasted sweet potato, warm spices, and nutty brown butter. Perfect for breakfast, snacking, or serving with chili!

Prep Time15

Cook Time25

Cooling Time10

Total Time50

Servings: muffins

Calories: 252kcal

Author: Jocelyn Delk Adams

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

Timing does not include roasting and cooling the sweet potatoes.

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