Fluffy Sweet Potato Muffins Recipe for Moist, Spiced Treats

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This post is sponsored by Nellie’s Free Range.

These sweet potato muffins came out so well my little helper refused to share with her big sister. Made with roasted sweet potato, Nellie’s Free Range eggs, and grass-fed butter, they’re a cozy, kid-friendly treat perfect for Thanksgiving or weekday snacks. They’re moist, lightly sweet, and a tasty way to add extra fiber and protein to your mornings.

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Sweet Potato Muffins

Moist, lightly sweet muffins made with roasted sweet potato, Greek yogurt, and warm spices. A kid-friendly way to add more fiber and protein to breakfasts and snacks.

Course

Breakfast, Snack

Cuisine

American

Prep Time 15 minutes

Cook Time 20 minutes

Servings 12 muffins

Author whiteblankspace

Ingredients

• 1
  cup
  mashed roasted sweet potato
• ½
  cup
  plain Greek yogurt
• 2
  eggs
  beaten
• ¼
  cup
  unsalted butter
• 1
  tsp
  cinnamon
• ¼
  tsp
  cardamom
• ½
  tsp
  salt
• 1
  tsp
  vanilla extract
• 1⅓
  cups
  all-purpose flour
• ⅔
  cup
  sugar
• 1½
  tsp
  baking powder
• ½
  tsp
  baking soda
• Topping
  optional: 1 tbsp melted butter, 2 tbsp rolled oats, 2 tbsp chopped pecans

Instructions

1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
2. In a large bowl, whisk together the mashed roasted sweet potato, Greek yogurt, beaten eggs, and vanilla until smooth and well combined.
3. Melt the unsalted butter in a small saucepan or in the microwave. Stir in the cinnamon, cardamom, and salt, and let sit for about a minute to bloom the spices. Whisk the spiced butter into the sweet potato mixture.
4. In a separate bowl, whisk together the all-purpose flour, sugar, baking powder, and baking soda until evenly combined.
5. Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined and no dry streaks remain. Avoid overmixing to keep the muffins tender.
6. If using the topping, mix the melted butter with the rolled oats and chopped pecans. Spoon a bit of this mixture over each muffin for a crunchy finish.
7. Divide the batter evenly among the 12 muffin cups. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Store in an airtight container for up to three days, or freeze for longer storage.