Kirbie's Cravings

Sweet Potato Muffins

photo of a plate of Sweet Potato Muffins

I love sweet potatoes and wanted a sweet potato dessert on my Thanksgiving table this year. So last week, I was trying out a lot of different sweet potato recipes, including these sweet potato muffins.

Sometimes I try muffin recipes which are really more like cupcakes disguised as muffins. These are definitely real muffins and would make a good breakfast. They aren’t too sweet and the batter puffs up rather than sinking back down like cupcakes.

photo of muffins on a baking rack

These sweet potato muffins use a lot of maple syrup, but I couldn’t really taste the maple syrup, unfortunately. I skipped the glaze when I made these muffins, but next time I might make them with the glaze.

photo of one muffin on a plate

Sweet Potato Muffins

Servings: 12
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Course: Breakfast
Cuisine: American
These sweet potato muffins puff up while they bake and are a great not-so-sweet breakfast treat.

Ingredients

  • 1 cup sweet potato puree
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 6 tbsp unsalted butter melted
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground nutmeg
  • 1 large egg
  • 3/4 cup maple syrup
  • 1/2 cup milk
  • 1/2 cup dried cranberries

Instructions

  • Preheat oven to 400°F and line muffin cups with muffin liners.
  • In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, salt, nutmeg; set aside.
  • In a separate bowl, whisk in egg and melted butter until smooth. Add in puree. Whisk in maple syrup, milk. Stir in flour mixture with a wooden spoon only until moistened. Add in the dried cranberries.
  • Fill prepared muffin cups 3/4 full. Bake in preheated oven 18-20 minutes or until toothpick inserted into center of muffin comes out clean.

Notes

Recipe adapted from Sweet Pea's Kitchen

Nutrition

Serving: 1muffin, Calories: 227kcal, Carbohydrates: 39g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 29mg, Sodium: 279mg, Potassium: 220mg, Fiber: 1g, Sugar: 17g, Vitamin A: 4700IU, Vitamin C: 4.5mg, Calcium: 61mg, Iron: 1.3mg, Net Carbs: 38g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Sweet Potato Muffins

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10 comments on “Sweet Potato Muffins”

  1. great way to use up leftover sweet potatoes!!

    • You’re right! I actually didn’t even think about leftovers, but I do have some leftover so I’ll probably use them to make these.

  2. I wish I would have seen this post a few hours ago. I was looking for something to make with my leftover sweet potato puree I had from Thanksgiving, but I ended up trying out some sweet potato yeast rolls. You let them sit in the fridge overnight, then roll them out in the morning, so I haven’t tasted them yet, but I do still have 1/2 cup sweet potato puree left, I guess I could try a half batch of these muffins. I love cutting eggs in half – LOL!! Did you use pancake syrup or real maple syrup?

  3. Mmmm! These look great! I am so happy that you enjoyed them! I love the addition of the cranberries. I will have to make these again with the cranberries! 🙂

    • I liked the addition of cranberries. It added a nice color to them and works well with the sweet potatoes. Thanks for providing such a great recipe!

  4. You never said when to add in the puree!

  5. How many does this make?

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