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Cinnamon sweet potato muffins are a delightful blend of sweet potatoes and warm spices, perfect for a cozy breakfast or a healthy snack. These muffins are moist, flavorful, and packed with nutrients, making them a popular choice for a wholesome treat.
Ingredients
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
- 1 tsp vanilla extract
Instructions
- Preparation: Preheat the oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
- Prepare Sweet Potatoes: Peel, chop, and boil the sweet potato until tender. Mash until smooth and let cool.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Mix Wet Ingredients: In another bowl, beat together the brown sugar, oil, eggs, milk, and vanilla extract. Add the mashed sweet potatoes and mix well.
- Combine Ingredients: Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Bake: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can substitute whole wheat flour for a portion of the all-purpose flour for added fiber. Adding chopped nuts or raisins can enhance the texture and flavor of the muffins. These muffins freeze well, making them a convenient make-ahead option for busy mornings. Enjoy these delicious and nutritious cinnamon sweet potato muffins as a comforting addition to your breakfast or snack routine!