These old-fashioned muffins feel cozy but not fussy, with a crunchy cinnamon sugar top that you'll want more of. They can be mixed by hand and be ready in 45 minutes. They use mashed sweet potato (great for leftovers from the holidays or dinner) that can be homemade or canned. The texture is tender and moist, and the flavor sits right between pumpkin and carrot cake.
Brown sugar top
When Fall starts, I hoard sweet potato and pumpkin puree (usually from scratch) and spend the next months baking my favorites. This is one of them, and it was about time I shared it here.
Sweet potatoes are a tad sweeter than pumpkin, but similar in consistency and pairing of spices. Today I used only ground cinnamon, but pumpkin pie spices fit perfectly if you want a more complex flavor.
As a guide, bakes with pumpkin puree are easily replaceable with sweet potato. And I have several muffins with pumpkin you can swap. Just make sure the consistency of the mash is similar.
Though these are perfect breakfast muffins for chilly weather, they can also be an after-school or after-practice snack. They freeze very well, so make a large batch and rewarm as needed. Your hectic mornings will thank you.
Testing notes
If making mashed sweet potatoes from scratch, roast them instead of boiling them for a richer flavor and less watery texture. If it has too much liquid after mashing and processing it, drain it. This is usually an unavoidable step. Yams also work.
Canned sweet potato puree is always the quick, easy choice, and I'm all for it. Make sure it's plain puree and not pie filling, which is a different ingredient.
Cinnamon: It pairs perfectly with the sweetness of the muffins. But if you want a more deeply spiced bake, use a pumpkin pie mix. Don't be shy about this, as the spices make a large part of the sweet potato flavor.
Avoid tough muffins and 'tunneling' (the creation of large air pockets or 'tunnels' within the crumb). This often results from overmixing the batter or from improperly dispersed leavening agents. So stir the dry ingredients well and, when the wet ones are added, stir the batter just until combined. It should be thick but not completely smooth. Yes, a few lumps are okay.
Don't overbake: Check with a toothpick in the center of a muffin (ideally in the center of the pan also) when the baking time is approaching. Don't overbake them so they're moist and soft.
These are great to freeze: Wrap muffins (cooled or barely warm, but not hot) in plastic wrap first and then aluminum foil, freezer-safe bags or containers. Freeze up to 2 months. Thaw at room temperature, uncovered, and warm or reheat in the oven (not the microwave, which makes them soggy) before serving (my recommendation).
Process steps
Mini muffins: Bake in a mini muffin pan for 10-12 minutes. Perfect for holiday baskets or party trays. It makes about 24, but it depends on the size of the mini cups.
Dry ingredients
Sift the ingredients together into the bowl, as they might clump during storage.
Mix or stir, incorporating all of them well.
Wet ingredients
There's no need for an electric mixer as it will stir the ingredients too much.
Use a whisk, spoon or spatula to gently mix everything until it's lump-free.
Combine both preparations
Add the wet ingredients to the dry ones and stir just until incorporated. Don't beat or overmix!
Use a whisk or spatula to gently mix everything until it's barely lump-free.
Muffin batter
Scoop the batter evenly, filling the tins no more than ¾ of their capacity to avoid overflow.
A cookie scoop is the best way to bake even portions.
I usually use muffin liners (or cupcake liners), but you can grease the pan (with butter or baking spray) and omit them.
Bake
The key is not to overbake them.
Check with a toothpick in the center. A few moist (but not wet) crumbs are fine.
Paula's Storing Tip
Always keep leftover sweet potato muffins covered with plastic wrap or in an airtight container. Even though the puree adds moisture, the muffins can dry up fast.
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Sweet Potato Muffins with Brown Sugar Crunchy Top
Ingredients
Sweet potato batter:
- ¾ cup vegetable oil, I use sunflower
- ½ cup light brown sugar
- ¼ cup white sugar
- 2 eggs, at room temperature
- ¾ cup sweet potato puree, canned or homemade
- ½ teaspoon vanilla extract
- 1 teaspoon orange zest, about 1 medium orange
- ½ teaspoon ground cinnamon
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Crunchy topping:
- 1 tablespoon brown sugar
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (180°C).
- Line 12 regular muffin tins with paper cups.
- Beat ¾ cup vegetable oil with ½ cup light brown sugar and ¼ cup white sugar for 1 minute in a medium bowl. You can use a whisk or an electric mixer at low speed.
- Add 2 eggs one by one, beating until fully incorporated, but don't overmix.
- Add the rest of the wet ingredients: ¾ cup sweet potato puree, ½ teaspoon vanilla extract, and 1 teaspoon orange zest. Integrate until smooth.
- In a large bowl, sift 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground cinnamon or spices of choice. You can have them measured and sift as you add them, or have them already sifted in another bowl.
- Add the dry ingredients to the sweet potato mixture in 2 parts, integrating well but not beating, just stirring. I do it by hand with a spatula.
- Fill the paper liners up to ¾ of their capacity. But do not fill more than three quarters, so they don't overflow while baking.
- In a small bowl, mix 1 tablespoon brown sugar and ¼ teaspoon ground cinnamon together for topping. Sprinkle on top of the muffins.
- Bake for about 25 minutes, or until a cake tester or toothpick comes out dry. The top of the muffins will be slightly cracked and golden brown. Don't overbake.
- Let cool on a wire rack.
- Store covered at room temperature for two days and then refrigerate or freeze, covered or wrapped. Warm lightly in the oven before eating.
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