I Yam What I Yam Two Muffins
Start your day with the comforting flavors of "I Yam What I Yam Two Muffins," a delightful sweet potato muffin recipe that’s perfect for breakfast or an afternoon snack. These moist and tender muffins are packed with cozy spices like cinnamon and nutmeg, balanced with the natural sweetness of mashed yams (or sweet potatoes) and brown sugar. Quick and easy to prepare, this recipe comes together in just 15 minutes of prep time and yields 12 perfectly fluffy muffins. With a hint of vanilla and a lightly spiced aroma, they’re the ideal treat to pair with your morning coffee or tea. Whether you’re serving them warm from the oven or enjoying them as leftovers, these versatile muffins will be a hit in any season. Perfect for baking enthusiasts searching for sweet potato muffin recipes, this dish brings warmth and flavor to your table.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 cup Mashed cooked sweet potato (or yam)
- 0.5 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 0.5 cup Vegetable oil
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, combine the mashed sweet potato, brown sugar, granulated sugar, and vegetable oil. Mix until smooth.
Add the eggs, one at a time, to the sweet potato mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Stir in the milk until the batter is smooth and uniform. The batter will be slightly thick.
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds 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 pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 1774 mg | 77% | |
| Total Carbohydrate | 346.5 g | 126% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 166.3 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 358 mg | 28% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1470 mg | 31% | |
*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.
