Sweet Potato Muffin Recipe with Canned Yams

This easy sweet potato muffin recipe with canned yams, using leftovers or fresh sweet mashed potatoes with a crumble topping, is a family favorite Thanksgiving breakfast or Christmas brunch item.

Canned Yams Sweet Potato Muffins

I don’t know about you but this and our 2 ingredient pumpkin muffins are all I can think about once Fall rolls around. So much so I could eat them every single day in some form or another. I typically will make these after the holidays with leftovers but year round they can be made with a can of Bruce’s yams.

With a muffin crumble topping, some nuts and a tender moist texture on the inside they are always a hit. You’ll want to grab a few of these taters at the grocery store and pull out all the other ingredients. Use two bowls as you would when baking muffins of any other kind of baked goods. I know your mouth is already drooling so let’s get going.

Sweet Potato Chocolate Chip Muffins

As with any other variety you can pretty much add mini semi sweet bits of goodness into them. This is my favorite type of chocolate add in for sure. Just adds a bit of oomph and wow to them but is not overwhelming. I didn’t add them to this round but can be folded into the batter at the end if you wish.

There IS actual potato mixed into the batter for these, or you can mash candied yams. The easiest way to make them from scratch is to follow our air fryer sweet potatoes recipe. Make a few extra and serve them with dinner that night too. Would work double duty for sure and save you some time adding a side dish for that night.

We also have air fryer sweet potato cubes directions that take a little less time. Just cook until the middle is tender enough to mash easily. Then add all other ingredients for the batter and add this amazing topping for the best leftover sweet potato recipe ever.

Sweet Potato Muffins Ingredients

1. All purpose flour
   1. I haven’t used any alternatives such as wheat flour (which would make it more dense) or coconut flour
2. Can of yams, drained and mashed
   • could use freshly baked and mashed, leftovers with insides scooped out and mash slightly
3. Room temperature butter
4. Brown sugar and honey
5. Milk
6. Egg
7. 1/2 tsp salt
8. 1/2 tsp ground ginger
9. Cinnamon
10. Allspice
11. Nutmeg
12. Baking powder
13. Baking soda
14. Vanilla

The addition of this creamy vegetable dish gives the insides a tenderness that you won’t really find with any other baked good. Similar but much sweeter than traditional mashed potato muffins these would generally be enjoyed at the beginning of the day or for brunch.

I like to leave a bit of texture when I am mashing them. I’ll do the same thing when making cake mix banana bread. With some larger chunks in it you get another added sense of moisture and texture as well.

As for the topping you can add it or leave it out. I will say that it does add a lot to the overall flavor especially if you want to know how to make muffin tops with these babies. That would seriously decrease the bake time since you’re only using about half the batter in each “hole” sortaspeak.

Instead of pecans you could substitute for whatever you like really but thinking pecan pie and the holidays, these just make sense. Add whole, halved (which is cheaper) or chop in a food processor to break them up.

Filling the muffin cups 3/4 of the way full makes the ratio of topping to bottoms turns out just right. As with our sweet potato cake with canned yams you always want to incorporate wet items in one and dry in another before combining or the leavening agents won’t work right. Here is a quick step by step rundown. There is a printable recipe card with ingredients below as well:

Leftover Sweet Potato Muffins Recipe

• Preheat oven to 350° F degrees. In a large bowl cream together brown sugar and butter. Blend in honey. Then add in eggs, milk and oil.
• Mix in sweet potato or mashed yams until batter is creamy.
• In another bowl blend dry ingredients such as spices, flour, baking soda and powder together. Incorporate this into your wet mix in the other bowl until folded together.
• Fill muffin tins 3/4 of the way full. Set aside.
• In a small bowl, combine ingredients for topping by mixing together melted butter, flour, brown sugar, and pecans to create a crumble topping. Sprinkle topping over each muffin.
• Bake these babies for 20 minutes or until a toothpick or cake tester comes clean with some crumbs on it when inserted into the middle of the muffin.
• Immediately move out of the pan to a wire rack to cool. Or serve immediately for a delicious warm treat.

How to Bake Sweet Potato Bread in Loaf Pan

If you wanted to make this in loaf pan(s) it would take closer to 60ish minutes to 1 hour 10 minutes to bake. Test with a knife or toothpick in the middle. As soon as it is no longer wet when you pull it out remove it from the oven. Allow it to cool for a bit on a rack and then slide it out and let it completely cool the rest of the way on that same rack without the pan. For either you will need:

Sweet Potato Muffins with Cake Mix

You would want to follow our Sweet Potato Bread with Cake Mix instructions to make the batter. Then with this it just takes about 18 minutes at 350 degrees F or until the tops bounce back. A quicker way to make this same delicious treat with boxed mix. You might serve these with butter to spread on them or just with a cup of coffee to start your day.

How to Bake in Air Fryer

You can make any type into air fryer muffins too. Those are fast and doesn’t heat up your whole house.

The Best Way to Store Muffins to Stay Moist

Of course eat as many as you’d like up to an hour after they have come out of the oven. For the next few days allow them to stay on the counter as well. This will keep them as moist as possible but you must wrap them correctly first. After they are cooled completely and you’ve eaten all you want that day slide them into gallon freezer bags.

Zip it almost all the way closed except for about an inch. Use your mouth to suck out all the air so they don’t dry out. Do this every time you take one out for the next 3 days. After that they will start to change texture and not be as appetizing.

If you think you won’t eat them all within 3 days then you should freeze them using the same baggie technique. When ready to enjoy them leave the bag on the counter so they can come to room temperature on their own. If you are really impatient to have one of them you could microwave one for 30-45 seconds until tender again.

How do I make muffins fresh again?

If two days later you think they need some oooph to get them back to where these were when you first made them sprinkle some water on it. Then place it into a small paper bag and microwave for 30 seconds. This will moisten the outsides and add to the overall tenderness of each one.

I’d highly suggest that you consume what you make the day they are fresh and the next day. Those are ideal for freshness. You can prolong the “good time” by sliding them in the fridge after they’re in that freezer bag. You’ll need to add a bit more heat to rewarm them but they won’t get that icky weirdness on the top at day 3 at room temp.

Other easy recipes with vegetables you’ll love

If you still need another recipe to use up the taters you have on hand, try our Instant Pot sweet potato chili with them. A hearty meal for dinner, yes you can enjoy these all day long. Want to try another one of our favorite Fall baking recipes? We have a bunch but our healthy zucchini applesauce muffins