Using sweet potato in a muffin may sound unusual, but this sweet potato recipe creates a not-too-sweet, moist, and earthy muffin that is similar in flavor and texture to a pumpkin muffin.
How to Make Sweet Potato Muffins
This sweet potato muffin recipe is a great use for leftover roasted sweet potatoes from dinner the night before.
I found that two medium sweet potatoes gave me more than enough filling for the recipe. After peeling the skin away, which is easy to do with your hands after the potatoes have roasted and cooled, I used a potato masher to create the pureed texture needed for the recipe.
After making the puree, this sweet potato muffin recipe is much like any other muffin recipe. You start by combining the dry ingredients, flour, cinnamon, nutmeg, baking powder and salt, in a large bowl.
Next, you combine the wet ingredients, eggs, sugar, brown sugar, heavy cream, warm (not hot) melted butter, and vanilla extract.
Then, mix the sweet potatoes into the wet ingredients. There may be some lumps, but it will blend together if you mix it well.
The next step is to mix the wet into the dry ingredients until all of the flour has been incorporated. If you are using chocolate chunks, which I highly recommend because...chocolate, fold half of a cup in.
You don’t want to overmix batter, as that will toughen up the gluten and create a tougher pastry.
Lastly, scoop the muffin mixture into pre-lined muffin cups, filling them fully. Top with cinnamon sugar and bake for 24 minutes. These muffins come together quickly and easily, making this sweet potato muffin recipe a good choice for a weekday snack.
They are best hot out of the oven, but will stay good for several days covered on the counter.
These muffins are great for breakfast or a midafternoon treat, and of course it goes with tea (what doesn’t?). I paired mine with the builder’s style English tea, House Blend, which is available in both caffeinated and decaf versions.
You could also pair teas that will bring out the chocolate in the muffin by sipping teas blended with chocolate. Red Velvet Chocolate Puerh is a rich dessert-style tea that perfectly complements these muffins.
Easy Like Sunday Morning is a chocolate lavender tea that makes my favorite tea latte.
Another good option: Fireside Chat, has a smoky, chocolate blend that would bring out more of the earthy flavors of the sweet potato muffin.
There really is no wrong way to pair a tea with a treat. Play around with your favorite blends and see how they affect the flavor of your pairing.
Sweet Potato Muffin Recipe
- 1 3/4 cups flour
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1/2 cup heavy cream
- 1/2 cup melted butter
- 1/2 teaspoon vanilla extract
- 1 1/3 cups sweet potato puree
- 1/2 cup chocolate chunks
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
Preheat oven to 375.
Line a muffin tray with paper liners.
Puree roasted and peeled sweet potatoes.
Mix dry ingredients, flour, cinnamon, nutmeg, baking powder, and salt, in a large bowl.
In another large bowl, whisk eggs, sugar, brown sugar, heavy cream, and warm (not hot) melted butter.
Blend sweet potatoes into the wet ingredients, there will be some lumps.
Mix wet ingredients into dry ingredients until flour is fully incorporated.
Fold in chocolate chunks.
Spoon batter into pre-lined muffin cups.
Mix remaining sugar and cinnamon.
Sprinkle cinnamon sugar on top of each muffin.
Bake muffins for about 24 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.