Classic Sweet Potato Muffins
Classic sweet potato muffins are a delicious and nutritious treat, perfect for breakfast or as a snack. Made with wholesome ingredients, these muffins are moist, flavorful, and subtly sweet, thanks to the natural sweetness of sweet potatoes. They are easy to make and can be enjoyed warm out of the oven or stored for later.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes, cooked and mashed | 1 cup |
| All-purpose flour | 1 ½ cups |
| Brown sugar | ¾ cup |
| Baking powder | 2 teaspoons |
| Baking soda | ½ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ¼ teaspoon |
| Salt | ½ teaspoon |
| Eggs | 2 large |
| Milk | ½ cup |
| Vegetable oil | ⅓ cup |
| Vanilla extract | 1 teaspoon |
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
- In a large mixing bowl, combine the dry ingredients: flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the wet ingredients: eggs, milk, vegetable oil, and vanilla extract, then add the mashed sweet potatoes.
- Pour the wet ingredients into the dry ingredients and mix until just combined; avoid overmixing.
- Divide the batter evenly among the muffin cups and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
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Savory Herb and Cheese Sweet Potato Muffins
Savory Herb and Cheese Sweet Potato Muffins are an inventive twist on traditional muffins, perfect for those who prefer savory over sweet. These muffins are rich in flavor, combining the earthiness of sweet potatoes with a medley of herbs and cheese, making them an excellent accompaniment to soups, salads, or as a tasty snack on their own. With a delightful texture that’s both moist and fluffy, these muffins offer a unique spin that will please anyone looking for a comforting treat.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes, cooked and mashed | 1 cup |
| All-purpose flour | 1 ½ cups |
| Grated cheese (cheddar or feta) | 1 cup |
| Baking powder | 2 teaspoons |
| Baking soda | ½ teaspoon |
| Ground black pepper | ½ teaspoon |
| Dried oregano | 1 teaspoon |
| Dried thyme | 1 teaspoon |
| Salt | ½ teaspoon |
| Eggs | 2 large |
| Milk | ½ cup |
| Olive oil | ⅓ cup |
| Fresh herbs (optional, chopped) | 2 tablespoons |
Instructions:
- Preheat the oven to 350°F (175°C) and prepare a muffin pan with paper liners or grease it lightly.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, black pepper, oregano, thyme, and salt.
- In a separate bowl, beat the eggs and mix in the milk, olive oil, and mashed sweet potatoes until well combined.
- Pour the wet mixture into the dry ingredients and gently stir until just combined; fold in the grated cheese and fresh herbs if using.
- Spoon the batter into the muffin cups, filling them about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool for a few minutes before transferring to a wire rack. Enjoy!
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Sweet Potato and Bacon Muffins
Sweet Potato and Bacon Muffins are a savory delight that combines the natural sweetness of sweet potatoes with the rich, smoky flavor of bacon. These muffins are perfect for breakfast on-the-go, brunch, or as a hearty snack, and they offer a wonderful balance of flavors that will satisfy both sweet and savory cravings.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes, cooked and mashed | 1 cup |
| All-purpose flour | 1 ½ cups |
| Cooked bacon, crumbled | 1 cup |
| Baking powder | 2 teaspoons |
| Baking soda | ½ teaspoon |
| Ground black pepper | ½ teaspoon |
| Salt | ½ teaspoon |
| Eggs | 2 large |
| Milk | ½ cup |
| Olive oil | ⅓ cup |
Instructions:
- Preheat the oven to 350°F (175°C) and prepare a muffin pan with paper liners or lightly grease it.
- In a bowl, whisk together the flour, baking powder, baking soda, black pepper, and salt.
- In another bowl, beat the eggs and mix in the milk, olive oil, and mashed sweet potatoes until smooth.
- Combine the wet and dry ingredients, then fold in the crumbled bacon.
- Fill the muffin cups about two-thirds full with the batter.
- Bake for 20-25 minutes, or until a toothpick comes out clean. Cool slightly before serving. Enjoy!
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Cheddar and Jalapeño Sweet Potato Muffins
Cheddar and Jalapeño Sweet Potato Muffins are a bold and flavorful twist on traditional muffins that pack a spicy kick. Combining the creamy sweetness of sweet potatoes with sharp cheddar cheese and the heat of jalapeños, these muffins make for an exciting breakfast, a savory snack, or a tasty accompaniment to soups and salads.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes, cooked and mashed | 1 cup |
| All-purpose flour | 1 ½ cups |
| Shredded cheddar cheese | 1 cup |
| Fresh jalapeños, diced | 2-3 |
| Baking powder | 2 teaspoons |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Eggs | 2 large |
| Milk | ½ cup |
| Olive oil | ⅓ cup |
Instructions:
- Preheat the oven to 350°F (175°C) and prepare a muffin pan with paper liners or grease it lightly.
- In a bowl, mix the flour, baking powder, baking soda, salt, and diced jalapeños.
- In another bowl, whisk the eggs, then combine with milk, olive oil, and the mashed sweet potatoes.
- Blend the wet and dry ingredients, then fold in the shredded cheddar cheese.
- Fill the muffin cups about two-thirds full with the batter.
- Bake for 20-25 minutes, or until a toothpick comes out clean. Let cool briefly before serving. Enjoy!
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Mediterranean Sweet Potato Muffins With Feta
Mediterranean Sweet Potato Muffins with Feta are a delightful and nutritious addition to your breakfast or snack repertoire. These muffins combine the natural sweetness of sweet potatoes with the tangy flavor of feta cheese, sun-dried tomatoes, and aromatic herbs, resulting in a savory treat that is both satisfying and packed with Mediterranean flair.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes, cooked and mashed | 1 cup |
| All-purpose flour | 1 ½ cups |
| Feta cheese, crumbled | ¾ cup |
| Sun-dried tomatoes, chopped | ½ cup |
| Baking powder | 2 teaspoons |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Eggs | 2 large |
| Milk | ½ cup |
| Olive oil | ⅓ cup |
| Fresh basil or oregano, chopped | 2 tablespoons (optional) |
Instructions:
- Preheat the oven to 350°F (175°C) and prepare a muffin pan with paper liners or grease it lightly.
- In a bowl, mix the flour, baking powder, baking soda, salt, and chopped sun-dried tomatoes.
- In another bowl, whisk the eggs, then combine with milk, olive oil, and the mashed sweet potatoes.
- Blend the wet and dry ingredients, then fold in the crumbled feta cheese and herbs, if using.
- Fill the muffin cups about two-thirds full with the batter.
- Bake for 20-25 minutes, or until a toothpick comes out clean. Allow them to cool slightly before serving. Enjoy!
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Sweet Potato Muffins With Spinach and Sun-Dried Tomatoes
Sweet Potato Muffins with Spinach and Sun-Dried Tomatoes are a nutritious and flavorful option for breakfast or a light snack. These muffins blend the natural sweetness of sweet potatoes with the vibrant taste of spinach and the intense flavor of sun-dried tomatoes, making them not only delicious but also packed with essential nutrients.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes, cooked and mashed | 1 cup |
| All-purpose flour | 1 ½ cups |
| Fresh spinach, chopped | 1 cup |
| Sun-dried tomatoes, chopped | ½ cup |
| Baking powder | 2 teaspoons |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Eggs | 2 large |
| Milk | ½ cup |
| Olive oil | ⅓ cup |
| Black pepper (to taste) | Optional |
| Parmesan cheese, grated (optional) | ¼ cup |
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners or lightly grease it.
- In a bowl, combine the flour, baking powder, baking soda, and salt. Mix in the chopped sun-dried tomatoes.
- In a separate bowl, whisk the eggs and mix in the milk, olive oil, and mashed sweet potatoes. Add the chopped spinach.
- Gradually fold the wet and dry ingredients together. If desired, add black pepper and grated Parmesan cheese for extra flavor.
- Pour the batter into the muffin cups, filling them about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick comes out clean. Allow the muffins to cool before serving. Enjoy!
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Spiced Sweet Potato Muffins With Nutmeg and Cinnamon
Spiced Sweet Potato Muffins with Nutmeg and Cinnamon are a delightful and aromatic treat perfect for breakfast or a cozy snack. These muffins showcase the warm flavors of nutmeg and cinnamon, paired with the natural sweetness of sweet potatoes, creating a comforting baked good that will fill your kitchen with an irresistible aroma as they bake.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes, cooked and mashed | 1 cup |
| All-purpose flour | 1 ½ cups |
| Baking powder | 2 teaspoons |
| Baking soda | ½ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Salt | ½ teaspoon |
| Eggs | 2 large |
| Milk | ½ cup |
| Vegetable oil | ⅓ cup |
| Brown sugar | ¾ cup |
| Vanilla extract | 1 teaspoon |
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners or lightly grease it.
- In one bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix together eggs, milk, vegetable oil, brown sugar, vanilla extract, and mashed sweet potatoes until smooth.
- Gradually combine the dry and wet ingredients until just mixed; avoid overmixing.
- Pour the batter into the muffin cups until they’re about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool before serving. Enjoy!
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Sweet Potato and Chorizo Muffins
Sweet Potato and Chorizo Muffins are a savory twist on traditional muffins, combining the natural sweetness of sweet potatoes with the spicy, smoky flavor of chorizo. These muffins make for a hearty breakfast or a satisfying snack, bringing a delightful fusion of flavors that will please any palate.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes, cooked and mashed | 1 cup |
| All-purpose flour | 1 ½ cups |
| Baking powder | 2 teaspoons |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Chorizo, cooked and crumbled | 1 cup |
| Eggs | 2 large |
| Milk | ½ cup |
| Olive oil | ⅓ cup |
| Shredded cheese (optional) | ½ cup |
| Ground black pepper | ¼ teaspoon |
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners or lightly grease it.
- In a bowl, combine flour, baking powder, baking soda, salt, and black pepper.
- In another bowl, whisk together eggs, milk, olive oil, and mashed sweet potatoes until well mixed.
- Fold the dry ingredients into the wet mixture, then gently stir in the cooked chorizo (and cheese, if using) until just combined.
- Fill the muffin cups about two-thirds full with the batter.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before serving. Enjoy!
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Savory Sweet Potato Muffins With Kale and Parmesan
Savory Sweet Potato Muffins with Kale and Parmesan are a delicious and nutritious option for breakfast or a snack. These muffins combine the natural sweetness of sweet potatoes with the earthiness of kale and the rich, nutty flavor of Parmesan cheese. They are perfect for anyone looking to add a healthy twist to their baked goods while enjoying a delightful savory taste.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes, cooked and mashed | 1 cup |
| All-purpose flour | 1½ cups |
| Baking powder | 2 teaspoons |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Chopped kale | 1 cup |
| Grated Parmesan cheese | ¾ cup |
| Eggs | 2 large |
| Milk | ½ cup |
| Olive oil | ⅓ cup |
| Ground black pepper | ¼ teaspoon |
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners or lightly grease it.
- In a bowl, mix flour, baking powder, baking soda, salt, and black pepper.
- In another bowl, whisk together eggs, milk, olive oil, and mashed sweet potatoes until combined.
- Fold the dry ingredients into the wet mixture, then gently stir in the chopped kale and grated Parmesan until just incorporated.
- Fill the muffin cups about two-thirds full with the batter.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool before serving. Enjoy!
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Sweet Potato Muffins With Garlic and Onion
Sweet Potato Muffins with Garlic and Onion are a flavorful and unique twist on traditional muffin recipes. Combining the natural sweetness of sweet potatoes with the savory depths of garlic and onion, these muffins are perfect for a satisfying breakfast or as a side dish at dinner. They offer a delightful aroma and taste that will surely impress your family and friends.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes, cooked and mashed | 1 cup |
| All-purpose flour | 1½ cups |
| Baking powder | 2 teaspoons |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Minced garlic | 2 cloves |
| Finely chopped onion | ½ cup |
| Eggs | 2 large |
| Milk | ½ cup |
| Olive oil | ⅓ cup |
| Ground black pepper | ¼ teaspoon |
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners or lightly grease it.
- In a skillet, sauté minced garlic and chopped onion in olive oil until soft and fragrant; set aside to cool.
- In a bowl, mix together flour, baking powder, baking soda, salt, and black pepper.
- In another bowl, whisk together eggs, milk, sautéed garlic and onion mixture, and mashed sweet potatoes until well combined.
- Fold the dry ingredients into the wet mixture until just incorporated.
- Fill the muffin cups about two-thirds full with the batter.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before serving. Enjoy!
