Cinnamon Sweet Potato Muffins
These Cinnamon Sweet Potato Muffins are the perfect fall breakfast treat. Soft, moist, and full of warm spices, they make a delicious and healthy start to your day.
Equipment
- 1 Muffin tin lined with paper liners
- 1 Mixing Bowl large
- 1 Electric Mixer
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 cup sweet potato puree
- 1 tsp vanilla extract
Instructions
Preparation
- Peel, cube, and boil sweet potatoes until tender. Mash until smooth and free of lumps. Set aside to cool.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Mix in sweet potato puree and vanilla extract until well combined.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Baking
- Preheat oven to 350°F. Line a muffin tin with paper liners.
- Spoon the batter into the prepared muffin tin, filling each about three-quarters full.
- Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Serving
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Storage
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Notes
Pro Tips: For the best flavor, use fresh cinnamon and make sure your sweet potato puree is smooth. Avoid overmixing the batter to keep your muffins light and fluffy. Ingredient Substitutions: Use a gluten-free flour blend for a gluten-free version, or replace butter with a plant-based alternative for vegan muffins. How to Serve: Enjoy these muffins as a quick breakfast or snack, paired with coffee or tea. Storage & Freshness: Keep muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage. Make-Ahead Tips: Prepare the sweet potato puree in advance and store it in the fridge until ready to use.