Looking for the best homemade Sweet Potato Muffin recipe?
You can prepare our easy Spiced Sweet Potato Muffin recipe at home in less than one hour.
Sweet Potato Muffins are a perfect breakfast or on the go snack. We like to enjoy hot muffins right out of the oven, smeared with ricotta, cream cheese or butter.
You can also serve them as a decadent dessert accompanied by scoops of vanilla ice cream, chopped nuts, caramel sauce and sliced apples or pears.
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History of Muffins
A muffin is an individual-sized, baked product most commonly associated with morning mealtime. It’s one of the most popular on-the-go breakfasts that can easily be made ahead and stored in the freezer to enjoy later.
Muffins can refer to two distinct baked goods, a part-raised unsweetened flatbread that is baked and then cooked on a griddle, and a cupcake-like sweet or savoury quickbread that is leavened with baking powder and baked in a mold.
While the most common quickbread muffins are sweetened (such as lemon blueberry muffins, mincemeat muffins and morning glory muffins), there are also savoury varieties such as jalapeno cheddar cornbread muffins and cheddar apple muffins.
One 19th century source suggests that muffins may be related to the Greek bread maphula, a cake baked on a hearth or griddle. Culinary historians also look to the Old French mou-pain, meaning soft bread, which may have been corrupted into “mouffin.”
The word is first found in print in 1703, spelled moofin; it is of uncertain origin but possibly derived from the Low German Muffen, the plural of Muffe meaning a small cake. The expression muffin-man, meaning a street seller of muffins, is attested in a 1754 poem, which includes the line: “Hark! the shrill Muffin-Man his Carol plies…”
One of Canada’s top selling cookbooks of the 1980s was Muffin Mania, which helped popularize muffin making from Newfoundland to British Columbia. Homemade muffins were originally prepared as a healthy breakfast option, high-fibre mid-afternoon snack or low calorie dessert.
In 1997, muffins were popularized once again in Seinfeld’s now famous “The Muffin Tops,” episode. Like many muffin lovers, Elaine shared her love for only eating muffin tops. She hilariously talks about the fact that muffin stumps are not worthy of consumption as they don’t have the desirable crunchy texture. She shares the idea of opening a store that sells just muffin tops with her ex-boss and is outraged when he steals her idea.
When he offers her 30% of the profits to help his struggling business, they initially give the unused stumps to a homeless shelter. But after they get complaints about the missing muffin tops by a charity worker, they have to get rid of them elsewhere. Newman eventually takes the muffin stumps off their hands, smiling with glee!
My Family Loves This Sweet Potato Muffin Recipe
One of my fondest memories growing up as a kid was waking up in the morning at our family cottage in Muskoka and smelling freshly baked muffins.
My family’s two favourite recipes were Banana Chocolate Chip Muffins and Lemon Blueberry Muffins. In the summer we’d forage for wild blueberries and incorporate them into out favourite baked goods. My sister was the family blueberry fan while I was mostly obsessed with the marriage of banana and chocolate.
My favourite time of year to bake muffins is in the Fall and Winter. As the temperatures cool, I love to wake up in a cozy oversized sweater to turn on the oven and warm up my apartment.
Spiced muffins, featuring festive flavourings like cinnamon, nutmeg, all spice and mace, offer a relaxing aromatherapy when baked in the oven.
This Sweet Potato Muffin recipe serves “Pumpkin Spice Latte” vibes, a perfect addition to your Autumn and holiday baking schedule.
Buying VS Making Homemade Muffins
Today, muffins are often sold at grocery stores, McDonald’s cafes and coffee shops like Starbucks and Tim Horton’s. Unfortunately most commercially prepared muffins are simply cupcakes without the icing.
Read the ingredients list and you’ll find store bought muffins are full of sugar, fat and “flavourings” rather than real fresh fruit, vegetables and herbs. The excessive sugar, salt, fat and additives in commercial muffin recipes allow the grocery stores and coffee shops to extend the shelf life so they don’t go stale as quickly as a homemade muffin would.
The best way to enjoy healthy muffins is by preparing them at home, allowing you to control the proportion of ingredients. We suggest eating muffins fresh the day they are prepared. If you have any leftovers muffins pack 3-4 in a ziplock bag in your fridge and simply warm them up the next day in the oven. You can use a microwave to reheat muffins but they won’t produce the desired crunchy texture.
Any remaining Sweet Potato Muffins should be stored in the freezer and can keep for 2-3 months. We like to double our muffin recipes when we prepare them so we have a storage of yummy muffins in the freezer that we can easily enjoy several weeks later.
Best Sweet Potato Muffin Recipe
There’s no better comfort food than a steaming, moist sweet potato cake fresh out of the oven.
We prefer to prepare this healthy Sweet Potato Muffin recipe as they are small individual portions. Homemade muffins can be easily stored in the freezer to extend their shelf life and are a great on-the-go breakfast snack.
So what qualities make the best Sweet Potato Muffin recipe? The perfect muffin must be crunchy on the outside, well leavened so the muffin cap holds its shape and doesn’t shrink when cooled and feature a moist and light interior.
Looking to prepare easy homemade Sweet Potato Muffins?? Baking is a science so you can’t just lower a muffin recipe’s fat and sugar content or you will bite into a chewy, hard and unappetizing product.
Sweet Potato Muffin Recipe Tips
If you’re looking to prepare our Sweet Potato Muffin recipe on a whim and are missing a few ingredients at home don’t worry!
We typically bake this sweet potato muffin recipe with leftover mashed sweet potatoes. It’s one of our favourite recipes to bake the morning after Thanksgiving or Christmas.
We typically steam sweet potatoes to reduce the amount of nutrition loss that can happen if you submerge them in water via boiling. You can also roast sweet potatoes in the oven, which helps caramelize vegetable natural sugars. You can also easily buy canned sweet potato.
We’ve crafted a healthy sweet potato muffin recipe by significantly reducing the sugar and fat. We’ve also added whole wheat flour, ground flax, oatmeal, raisins and pecans, all of which are packed with fibre and nutrients.
You can easily substitute pecans for walnuts or hazelnuts. If raisins aren’t your thing feel free to swap out for dried figs, prunes or dried cranberries.
The one tip I give all muffin making beginners is to avoid over-mixing the batter. Light and fluffy muffins are made by reducing the amount of gluten in the batter. If you whip muffin batter with a beater the final product will be as hard as a hockey puck.
For best results, form a well in the dry ingredients and pour your wet ingredients inside. Using a spatula or wooden spoon, gently fold the dry ingredients into the wet ingredients. The finished batter should be fully incorporated, so be sure to scrape the bottom of the bowl so you don’t find unmixed flour. The most important rule to muffin making: when mixing, less is more!
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Healthy Homemade Sweet Potato Muffin Recipe
Sweet Potato Muffin Recipe
- muffin tins
- measuring cups
- measuring spoons
- Mixing bowls
- Wooden spoon or spatula
- 3 Eggs
- 1 cup White sugar
- 1/2 cup Brown sugar
- 3/4 cup Canola oil
- 1 tsp Vanilla extract
- 2 cups Sweet Potato mashed
- 3/4 cups Rolled oats
- 1/4 cup Ground flaxseed
- 2 cups All purpose flour
- 1 cup Whole wheat flour
- 1 tbsp Ground cinnamon
- 1 tsp Ground nutmeg
- 2 tsp Baking powder
- 2 tsp Baking soda
- 1 tsp Salt
- 2 cups Raisins
- 1 cup Pecans chopped
- 1/2 cup Candied ginger chopped
- In a medium sized mixing bowl beat eggs then add sugars, oil, vanilla extract and mashed sweet potato until well combined.
- In a large mixing bowl combine oats, flax, flours, cinnamon, nutmeg, baking powder, baking soda, salt and raisins.
- Form a well in the dry ingredients and add wet ingredients. With a wooden spoon or spatula, gently fold wet ingredients into dry ingredients until a moist batter forms.
- Scoop Sweet Potato Muffin batter into greased muffin tins and sprinkle with chopped pecans and candied ginger.
- Bake muffins at 375F for 15-20 minutes.
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