This sweet potato muffin recipe is incredible. Using leftover or fresh mashed sweet potato right into the batter with a crumble topping, they’re a family favorite. Great Thanksgiving breakfast or Christmas brunch item.
This sweet potato muffin recipe is a great Thanksgiving breakfast. If you love this flavor you can even make them year round at home this way. Use leftover potatoes or fresh for these sweet bites of goodness. One of the best muffin recipes we have shared on our site recently. (affiliate links present)
Sweet Potato Muffins
I don’t know about you but this and our 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. 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.
Let’s talk a bit about my favorite things when it comes to muffins though shall we?
- You really should get a 24 cup muffin pan, or opt for a quicker baking time with mini muffins.
- I ALWAYS use muffin liners and you should too. They make cleanup easier and grab and go breakfasts a thang. 😉
- No pan, no problem! Use these self standing muffin cups instead!
- This is the best way to store leftovers so they don’t get smushed!
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. The easiest way to make them 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.
Not really. Yams are more starchy and dry compared to it’s fresher counterpart. The latter in it’s natural form is sweeter and more moist. It does help to use canned yams in sauce to get closer to the right flavor. If that is all you have then yes go for it but the overall flavor will be a bit different.
These can easily be made after the holidays if you have leftover air fryer mashed potatoes that you have made. I hate throwing food away so just let them cool, store in a freezer bag in the fridge and scoop out the middle for these the next day or so.
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’re making 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. Here is a quick step by step rundown. There is a printable recipe card with ingredients below as well:
- Preheat oven to 375° 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 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 30 minutes to 35 min. or until a toothpick or cake tester comes clean with some crumbs on it when inserted into the middle of the muffin. Immediately move muffins out of the pan to a wire rack to cool. Or serve immediately for a delicious warm treat.
Sweet Potato Bread Recipe
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:
- All purpose flour
- I haven’t used any alternatives such as wheat flour (which would make it more dense) or coconut flour
- Freshly baked or leftover sweet potatoes, scoop insides out and mash slightly
- Room temperature butter
- Brown sugar and honey
- A ton of different spices are used to amp up the flavors in this great recipe
You might serve these with butter to spread on them or just with a cup of coffee to start your day. We love a batch of our homemade sweet rolls around this time of year too.
The Best Way to Store Muffins
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.
Want to try another one of our favorite Fall baking recipes? We have a bunch but our healthy zucchini applesauce muffins and you can make any type into air fryer muffins too. Those are fast and doesn’t heat up your whole house.
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.
Want to see a few of my favorite things you might want to write on your Christmas list this year??!! 😉 Take a peek and see how many you might already have…twinsies!
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Sweet Potato Muffin Recipe
- 3.5 c all purpose flour
- 2 sticks butter softened
- 1 c brown sugar
- 1/4 c honey
- 3/4 c milk
- 3/4 c sweet potato cooked, mashed
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- 1/2 tbsp baking powder
- 1/2 tbsp baking soda
- 1/2 tsp vanilla
- 2 eggs
- muffin crumble topping
- 2/3 c pecans
- 6 tbsp flour
- 6 tbsp butter melted
- 2/3 c brown sugar
- Preheat oven to 375°. Cream together brown sugar and butter. Blend in honey. Then add in eggs, and milk. Mix in sweet potato until batter is creamy.
- In another bowl blend in 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 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 30-35 minutes or until a toothpick or cake tester comes clean with some crumbs on it when inserted into the middle of the muffin. Move muffins to a wire rack to cool or serve immediately for a delicious warm treat.