Best 4 Spiced Sweet Potato Muffins Recipes
Indulge in the sweet and savory symphony of spiced sweet potato muffins, a delightful treat that tantalizes your taste buds. These delectable muffins are a delightful combination of warm spices, the natural sweetness of sweet potatoes, and the wholesome goodness of whole wheat flour. Each bite offers a burst of flavor, enhanced by a hint of cinnamon and nutmeg, while the moist and tender crumb provides a satisfying textural contrast. Whether you're seeking a nutritious breakfast option, a satisfying snack, or a sweet treat, these muffins are a versatile culinary creation that will leave you craving more. Explore the diverse selection of recipes provided in this article, ranging from classic spiced sweet potato muffins to unique variations like maple pecan and chocolate chip, ensuring there's a perfect muffin for every palate.
Here are our top 4 tried and tested recipes!
SWEET POTATO SPICE MUFFINS
Sweet Potato Spice Muffins - such a quick & easy recipe for moist, delicious muffins and a perfect use for leftover sweet potatoes too! #brunch #breakfast #snacks #easymuffinrecipes
Provided by Barry C. Parsons
Categories Muffins, Scones, and Tea Biscuits
Time 30m
Number Of Ingredients 14
Steps:
- In a large bowl, mix together the sugar, eggs cooking oil and sweet potato.
- Sift together the flour, salt, baking powder and all of the spices and fold into sweet potato mixture.
- Finally fold in the raisins, if you are using them.
- Spoon batter into 12 greased or paper lined muffin tins.
- Bake at 350 degrees F for about 20-25 minutes or until a toothpick inserted in the centre comes out clean.
Nutrition Facts : Calories 262 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 muffin, Sodium 264 milligrams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
DELICIOUS SWEET POTATO MUFFINS
I adapted a pumpkin muffin recipe to come up with this delectable sweet potato concoction that is a true muffin, and not a cake! I think the sweet potato lends even more flavor than pumpkin. Added bonus: this recipe just happens to be dairy free, a plus for those who are intolerant to dairy.
Provided by Diana Moutsopoulos
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
- Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 31.1 g, Cholesterol 31 mg, Fat 13.3 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 235 mg, Sugar 17.1 g
GLUTEN-FREE SWEET POTATO MUFFINS
I have a family member with special dietary needs, so I came up with these gluten-free sweet potato muffins that we could all enjoy. These are just as good as any traditional recipe, maybe better! If you don't have sweet potato on hand, canned pumpkin may be used instead. -Kallee Krong-Mccreery, Escondido, California
Provided by Taste of Home
Categories Breakfast Brunch Snacks
Time 45m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, honey, coconut oil, olive oil and vanilla until blended. Add to flour mixture; stir just until moistened., Fill 12 greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 231 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 217mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.
SPICY SWEET POTATO BISCUITS
These sweet potato biscuits made with Original Bisquick® mix are lightly spiced, fluffy and delicious - ready in just 25 minutes and perfect for any bread basket!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Spray cookie sheet with cooking spray.
- In medium bowl, stir Bisquick mix and red pepper. Cut in 1/3 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. In small bowl, mix sweet potatoes and milk until blended; add to butter mixture, stirring with fork until dough leaves side of bowl.
- Place dough on well-floured surface; gently roll in flour to coat. Knead lightly 6 to 8 times. Roll or pat dough to 1-inch thickness. Cut with floured 2-inch biscuit cutter. Place about 1 inch apart on cookie sheet.
- Bake 12 to 15 minutes or until light golden brown. Brush with melted butter. Serve warm.
Nutrition Facts : Calories 200, Carbohydrate 23 g, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 400 mg
Tips:
- For the best flavor and texture, use fresh, not frozen, sweet potatoes.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
- If you are using a muffin pan that is not nonstick, grease it well or use paper liners to prevent the muffins from sticking.
- Be careful not to overmix the batter. Overmixing can result in tough muffins.
- Fill the muffin cups about 2/3 full. The muffins will rise as they bake.
- Bake the muffins until a toothpick inserted into the center comes out clean. Do not overbake, or the muffins will become dry.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months.
Conclusion:
These spiced sweet potato muffins are a delicious and healthy way to start your day. They are easy to make and can be customized to your liking. Whether you like them plain, with nuts, or with fruit, these muffins are sure to please. So next time you are looking for a quick and easy breakfast or snack, give these spiced sweet potato muffins a try!
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