Plan to prepare the sweet potatoes at least an hour—and up to 3 days ahead—before you start making the muffins so it has time to cool. See the Notes for options for the sweet potato. These are very lightly sweet. Add 1/4 cup brown sugar if desired to make them sweeter.
- 1 cup mashed sweet potato, very smooth and cool or at room temperature
- 1 cup milk
- 1/4 cup melted unsalted butter, slightly cooled (1/2 stick)
- 1/4 cup maple syrup
- 1 egg, lightly beaten
- 2 teaspoons pure vanilla extract
- 1 cup all purpose flour
- 3/4 cup whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon or pumpkin pie spice
- 1/4 teaspoon salt
- optional: chocolate chips or fresh lemon zest
- Preheat the oven to 375 degrees F and grease a standard size 12 cup nonstick muffin tin well. (I use classic Pam spray.)
- Add the sweet potato, milk, butter, maple syrup, egg, and vanilla to a medium bowl. Stir together, going slowly and gently, until fully combined together.
- Stir in the flours, baking soda, cinnamon, and salt.
- To add chocolate chips, sprinkle a few on top of each muffin before baking. To add lemon zest (without chocolate), stir 1 tablespoon fresh lemon zest into the batter.
- Divide among the prepared muffin tin, using about 1/4 cup batter in each, and bake for 16-20 minutes or until a cake tester inserted into the center of a muffin comes out cleanly. (In my oven it was right at 18 minutes. To make as mini muffins, bake for about 12-14 minutes.) Let cool for a minute in the pan, then transfer to a wire rack to cool.
- Serve slightly warm or at room temperature.
Store leftovers in an airtight container at room temperature for up to 3 days, in the fridge for up to 5, or in the freezer in a zip top freezer bag with as much air removed as possible for up to 6 months. Thaw overnight in the fridge or at room temperature.
To make the mashed sweet potato, you can make Mashed Roasted Sweet Potato or Crockpot Sweet Potatoes. Do this step ahead of time (even up to three days ahead if you store it in an airtight container in the fridge) so that the sweet potato is cool when you make the muffin batter.
Be sure to puree the sweet potatoes fully before starting the batter. I usually run it through my blender to make sure it’s smooth and lump free.
You can also use store bought sweet potato puree.
Add 2 tablespoons fresh lemon zest to add more flavor OR a handful of chocolate chips to the batter.
Gluten-free: Use cup for cup gluten-free flour in place of the wheat flours.
Dairy-free: Use plain unsweetened nondairy milk and vegetable oil instead of butter.
Egg-free: Omit the egg. Increase the milk to 1 1/4 cups. Bake as directed.