Looking for a delicious and nutritious way to start your day or fuel your afternoon? These Sweet Potato Muffins are the perfect blend of wholesome ingredients and comforting flavor. Made with real mashed sweet potatoes and topped with a cinnamon streusel, these muffins are soft, moist, and bursting with fall flavor.
Whether you’re meal prepping for the week or baking a quick snack for the kids, this easy recipe comes together in just 40 minutes and makes 12 perfectly portioned muffins . Plus, they’re naturally rich in fiber, vitamins, and antioxidants thanks to the star ingredient — sweet potatoes!
Let’s dive into the full recipe and discover why these muffins deserve a spot in your kitchen rotation.
Why You’ll Love These Sweet Potato Muffins
These muffins are more than just tasty — they offer several benefits that make them a standout choice:
- Made with Real Sweet Potatoes : Natural sweetness and nutrients without refined sugars.
- Perfect for Any Meal : Great as a grab-and-go breakfast, post-workout snack, or even dessert.
- Moist & Flavorful : The combination of oil and mashed sweet potato keeps them super moist.
- Easy to Make : Simple ingredients and straightforward steps — no mixer needed!
- Freezer-Friendly : Make a batch ahead and freeze for later.
- Kid-Friendly : A great way to sneak in extra veggies!
If you’re looking for an easy healthy muffin recipe , this one checks all the boxes.
Ingredients Needed for Sweet Potato Muffins
Here’s everything you’ll need to make these homemade sweet potato muffins. All ingredients are pantry-friendly and easy to find.
Dry Ingredients:
- 1¾ cups (245g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Wet Ingredients:
- 1 cup (200g) granulated sugar
- ½ cup (110g) light brown sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (245g) mashed sweet potato
Streusel Topping:
- ⅓ cup (45g) all-purpose flour
- ⅓ cup (65g) granulated sugar
- ½ teaspoon ground cinnamon
- ¼ cup (57g) unsalted butter, melted
Optional: For a healthier twist, try substituting half the all-purpose flour with whole wheat flour or reduce the sugar by ¼ cup.
Step-by-Step Instructions to Make Sweet Potato Muffins
Follow these simple steps to make your own batch of bakery-style sweet potato muffins at home.
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) . Line a 12-cup muffin pan with paper liners or lightly grease it with non-stick spray.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Ginger
- Nutmeg
- Cloves
Set aside.
Step 3: Combine Wet Ingredients
In a separate bowl, mix:
- Granulated sugar
- Brown sugar
- Vegetable oil
Beat in the eggs one at a time until fully incorporated. Stir in the vanilla extract and mashed sweet potato until smooth and well combined.
Step 4: Combine Wet & Dry Ingredients
Gradually add the dry mixture to the wet mixture. Stir gently just until combined — avoid overmixing to keep the muffins tender.
Step 5: Fill the Muffin Cups
Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full .
Step 6: Prepare the Streusel Topping
In a small bowl, combine:
- Flour
- Sugar
- Cinnamon
Add the melted butter and stir until the mixture becomes crumbly. Sprinkle generously over each muffin.
Step 7: Bake the Muffins
Bake for 22–25 minutes , or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Let the muffins cool in the pan for 5 minutes , then transfer to a wire rack to cool completely. Enjoy warm or store for later!
Pro Tip: For extra moisture, use fresh, roasted, and mashed sweet potatoes instead of canned.
What to Serve With Sweet Potato Muffins
These muffins are delicious on their own, but here are some serving suggestions to elevate the experience:
- With a Hot Beverage : Pair with coffee, tea, or hot chocolate for a cozy treat.
- As Part of a Brunch Spread : Serve alongside scrambled eggs, yogurt bowls, or fruit salad.
- With Nut Butter or Greek Yogurt : Add a dollop of peanut butter or plain Greek yogurt for extra protein.
- For Kids’ Lunchboxes : Pack one for a sweet and healthy lunch option.
They also pair well with seasonal flavors like pumpkin spice lattes or chai during the fall months.
How to Store and Reheat Sweet Potato Muffins
These muffins stay fresh and flavorful for days when stored properly.
Storing:
- Room Temperature : Keep in an airtight container for up to 3 days .
- Refrigerator : Store for up to 5 days in a sealed bag or container.
Freezing:
- Wrap individual muffins in plastic wrap or foil and place them in a freezer-safe bag.
- Freeze for up to 3 months .
Reheating:
- Microwave : Heat for 20–30 seconds for a warm, soft muffin.
- Oven : Warm at 300°F (150°C) for 5–7 minutes for best texture.
Tip: Thaw frozen muffins overnight in the fridge before reheating for best results.
Nutritional Info & Calories in Sweet Potato Muffins
Each serving (1 muffin) contains approximately:
| Calories | 230 kcal |
| Carbohydrates | 34g |
| Protein | 2.5g |
| Fat | 10g |
| Fiber | 1.5g |
| Sugar | 18g |
Health Benefits:
- Sweet Potatoes : Rich in beta-carotene, vitamin A, potassium, and fiber.
- Cinnamon : Helps regulate blood sugar and has anti-inflammatory properties.
- Eggs & Oil : Provide essential fats and protein for sustained energy.
These muffins can easily be made healthier by reducing the sugar slightly or swapping part of the oil with applesauce or mashed banana.
Are Sweet Potato Muffins Good for Breakfast, Lunch, or Dinner?
Yes! These muffins are versatile enough to enjoy any time of day.
✅ Best for:
- Breakfast : Grab one on the go with a glass of milk or a latte.
- Snack Time : Perfect with a handful of nuts or a smoothie.
- After School Treat : A healthy alternative to sugary baked goods for kids.
- Brunch Dessert : Serve alongside savory dishes for a balanced weekend brunch.
Because they’re not overly sweet and contain complex carbs from the sweet potato and flour, they provide long-lasting energy — ideal for busy mornings or active afternoons.
Frequently Asked Questions (FAQs)
Can I Use Canned Sweet Potato?
Yes, you can substitute fresh mashed sweet potato with canned sweet potato puree . Just drain any excess liquid and use the same amount (1 cup).
Are These Muffins Vegan?
No, they contain eggs and butter in the topping. To make them vegan:
- Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg)
- Use coconut oil or vegan butter in the topping
Can I Make These Gluten-Free?
Yes! Simply replace the all-purpose flour with a 1:1 gluten-free flour blend . Make sure to check that all other ingredients are certified gluten-free.
How Do I Know When the Muffins Are Done?
Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, they’re done.
Can I Add Nuts or Raisins?
Absolutely! Fold in ½ cup chopped walnuts, pecans, or raisins into the batter for added texture and flavor.
Can I Make This Recipe in Advance?
Yes! These muffins are perfect for meal prep. Make a batch on Sunday and enjoy throughout the week.
Conclusion – Try These Sweet Potato Muffins Today!
These Sweet Potato Muffins are the ultimate comfort food meets nutrition. They’re easy to make, loaded with flavor, and perfect for any time of day. Whether you’re a busy parent, a student on the go, or someone who loves healthy baking, this recipe will quickly become a favorite.
So next time you have a sweet potato lying around, don’t peel it for dinner — bake it into these delicious muffins instead!
Don’t forget to pin this recipe for later, share it with friends, or leave a comment below if you tried it!