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close up view of sweet potato muffins on burlap table cloth with jug of milk in background all on orange colored wood table
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5 from 5 votes

Sweet Potato Muffins

I'm sharing my new Sweet Potato Muffins and they are sweet, warm and comforting.
Prep Time15 minutes
Cook Time20 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American
Servings: 12 muffins
Calories: 224kcal
Author: Lyuba Brooke

Ingredients

  • 3 eggs
  • 1/3 cup sour cream
  • 3/4 cup vegetable oil
  • 1 cup mashed baked sweet potato
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 1/2 cups all purpose flour
  • 1 cup diced pecans for topping optional

Instructions

  • Preheat the oven to 350 and line the muffin pan with cupcake liners.
  • Mash the baked sweet potato as well as possible, breaking all the lumps.
  • In a large mixing bowl, whisk together the eggs, oil, sour cream, vanilla and brown sugar. Whisk until all ingredients are well combined.
  • Add mashed sweet potato and whisk until all incorporated.
  • Sift in the remaining dry ingredients (except for pecans) and whisk until all evenly incorporated.
  • Divide the batter between the cups in the muffin pan, filling them 3/4 full.
  • Optional: sprinkle with pecans.
  • Bake for 18-20 minutes, until the toothpick inserted in the center comes out clean.
  • I also dusted the muffins with a little bit of powder sugar, but it's a personal choice.

Nutrition

Calories: 224kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 45mg | Sodium: 124mg | Potassium: 204mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1677IU | Vitamin C: 0.4mg | Calcium: 70mg | Iron: 1mg