Disappearing Sweet Potato Muffins
Delightful and irresistibly moist, these Disappearing Sweet Potato Muffins are the perfect blend of cozy spices and natural sweetness, making them a must-bake treat for any occasion. Made with creamy mashed sweet potatoes, warm cinnamon, and a hint of nutmeg, these muffins boast a tender crumb that practically melts in your mouth. A quick 15-minute prep time and simple ingredients like brown sugar, vanilla, and a touch of milk make this recipe approachable yet absolutely unforgettable. Whether served warm for breakfast or as a snack, these muffins live up to their name—watch them disappear in no time! Perfect for those seeking sweet potato recipes, fall baking ideas, or healthier muffin options.
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Recipe Information
Ingredients
- 2 medium (about 1 cup mashed) sweet potatoes
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons nutmeg
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter
- 0.75 cups brown sugar
- 0.25 cups granulated sugar
- 2 pieces large eggs
- 1.5 teaspoons vanilla extract
- 0.5 cups milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
Peel the sweet potatoes, chop them into chunks, and boil them in water until tender (about 10–15 minutes). Drain well and mash until smooth. Measure out 1 cup of mashed sweet potato and let it cool to room temperature.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, nutmeg, baking soda, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter, brown sugar, and granulated sugar together until light and fluffy, using a hand mixer or stand mixer.
Add the eggs to the butter mixture, one at a time, beating well after each addition. Stir in the vanilla extract and cooled mashed sweet potato until fully incorporated.
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Do not overmix.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy how quickly they disappear!
Nutrition Facts
Calories |
2253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 2568 mg | 112% | |
| Total Carbohydrate | 390.7 g | 142% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 180.8 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 484 mg | 37% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 706 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
