Southern Sweet Tater Muffins
Indulge in the warm, comforting flavors of the South with these Southern Sweet Tater Muffins—perfectly moist and spiced to perfection. Made with roasted sweet potatoes, a hint of cinnamon, and a blend of brown and granulated sugars, these homemade muffins deliver a rich, caramel-like sweetness in every bite. The tender crumb comes from buttermilk and melted butter, while the sweet potatoes lend natural creaminess and depth. These easy-to-make muffins are the ultimate treat for breakfast, brunch, or a cozy snack, making them a must-try recipe for sweet potato lovers. Whether enjoyed fresh from the oven or at room temperature, these golden muffins are sure to delight!
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.5 cups brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, melted
- 0.75 cups buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease the cups lightly.
Pierce the sweet potatoes with a fork and roast them directly on the oven rack for 45-50 minutes, or until soft and tender. Once cool enough to handle, peel the skins and mash the flesh until smooth. Set aside 1 cup of mashed sweet potatoes for the recipe.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, and salt to combine evenly.
In a separate medium bowl, mix the melted butter, buttermilk, eggs, vanilla extract, and the reserved 1 cup mashed sweet potatoes until smooth and well-combined.
Gently pour the wet ingredients into the dry ingredient mixture and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
3078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.9 g | 146% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 3218 mg | 140% | |
| Total Carbohydrate | 473.6 g | 172% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 242.5 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 489 mg | 38% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 784 mg | 17% | |
*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.
