These mini sweet potato muffins are soft, fluffy, and full of flavor! Made with sweet potatoes, they’re naturally sweet and perfect for breakfast or a snack!
I love how they’re bite-sized, making them easy to enjoy on the go—or to pop into your mouth when nobody’s looking! Don’t be surprised if you want to eat the whole batch! 😄
Key Ingredients & Substitutions
Sweet Potatoes: Use cooked and mashed sweet potato for natural sweetness. If you’re short on sweet potatoes, canned sweet potato puree works well too! Just make sure it’s plain and not seasoned.
Sugars: The mix of granulated and brown sugar gives these muffins a great depth of flavor. If you’re looking to cut down on sugar, try using honey or maple syrup instead—just reduce the liquid in your recipe slightly.
Oil or Butter: You can use vegetable oil for a lighter texture, but melted butter adds a rich flavor. For a dairy-free option, coconut oil is a great substitute!
Flour: All-purpose flour is standard here. For gluten-free muffins, try using a gluten-free flour blend, but make sure it has xanthan gum to help with texture.
Spices: Cinnamon is a must for warmth, but feel free to play around with pumpkin pie spice or even a pinch of allspice for a different vibe. If you want to enhance those spices, try adding nutmeg and ginger as suggested!
How Do I Make Sure My Muffins Are Fluffy?
A common challenge when baking muffins is getting them to rise nicely and be fluffy. Here are a few tips to help you succeed:
- Do not overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins.
- Measure ingredients correctly: Use the spoon-and-level method for flour to avoid packing it too tightly.
- Check your leavening agents: Ensure your baking soda and baking powder are fresh for proper rising.
- Cool before serving: Letting the muffins cool slightly allows them to finish setting up without becoming too soggy.
Follow these tips, and your mini sweet potato muffins will turn out delicious every time!
Mini Sweet Potato Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/2 cup mini chocolate chips or chopped nuts (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, and then you’ll need to bake the muffins for 15-18 minutes. In total, you should budget about 35-40 minutes to have these delicious mini muffins ready for snacking!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Muffin Pan:
Start by preheating your oven to 350°F (175°C). While the oven is warming up, lightly grease a mini muffin pan or line it with paper liners to make clean-up easy.
2. Cook and Mash the Sweet Potato:
Cook your sweet potato until soft. You can bake it for about an hour, steam it, or microwave it for about 5-8 minutes. Once it’s cooked, let it cool a bit and then mash it until smooth in a bowl.
3. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the mashed sweet potato, granulated sugar, brown sugar, vegetable oil (or melted butter), eggs, and vanilla extract until everything is nicely combined and creamy.
4. Combine the Dry Ingredients:
In another bowl, sift together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and optional ginger. Sifting helps remove any lumps and makes mixing easier!
5. Combine Wet and Dry Ingredients:
Next, gently fold the dry ingredients into the wet ingredients. Mix just until everything is combined—be careful not to overmix! This helps keep the muffins fluffy.
6. Add Mix-Ins (Optional):
If you’d like to add a little extra sweetness or crunch, gently fold in the mini chocolate chips or chopped nuts at this point.
7. Fill the Muffin Pan:
Spoon the batter into the prepared mini muffin pan, filling each cup about 3/4 full to give them room to rise without overflowing.
8. Bake the Muffins:
Place the muffin pan in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Love that smell of baking?
9. Cool and Enjoy:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
10. Snack Time!
Enjoy your mini sweet potato muffins warm or at room temperature. They’re perfect for breakfast, a snack, or any time you need something sweet and comforting!
Can I Use Canned Sweet Potato Instead of Fresh?
Yes, canned sweet potato puree works perfectly as a substitute! Just make sure to use plain puree without added sugars or spices. Measure out one cup and mix it in as you would with the fresh mashed sweet potato.
How Can I Make These Muffins Healthier?
To boost the health factor, consider substituting some or all of the all-purpose flour with whole wheat flour or using a sugar substitute like coconut sugar or stevia. You can also add in flaxseed or chia seeds for extra fiber!
Can I Store Leftover Muffins?
Absolutely! Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze them for up to three months. Just thaw in the fridge or at room temperature when you’re ready to enjoy!
Can I Substitute Ingredients Like Eggs or Oil?
Yes! For a vegan option, you can replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water per egg) and use applesauce or a mashed banana instead of oil. Just keep in mind that this may slightly change the texture.
