My girls have a new love of sweet potatoes so much so that we always seem to get a ton of them every grocery trip. Heart loves her sweet potatoes with marshmallows melted on top. She also LOVES muffins. Therefore, putting sweet potato in muffins? We just had to do. These sweet potato muffins are the perfect combination of sweetness and moistness you need in a muffin. And the cinnamon crumb toping is literally the icing on the cupcake.
You might be wondering if you can use canned yams instead of fresh sweet potatoes. We have tried this recipe with both and we can safely say both work and taste good but the fresh sweet potatoes just give it more of a muffin taste. It blends with the muffin batter better where as the yams left a bit more chunky pieces in the muffin and a slightly starchier taste. Again, both tasted good and will work but if you have to choose one I would say stick with the fresh sweet potatoes.
If using canned yams, you will want to use a large 40 oz can. Make sure you smash the yams as much as possible before putting it into the mixture.
How to Video
Baking Supplies You Will Need
We always try out new kitchen tools we find on Amazon but these have become our staples for when we cook muffins. A good quality muffin tin that is easy to clean, and durable glass mixing and ingredient bowls are essential. These muffin liners have held up so well and are dishwasher safe.
Nonstick Bakeware 12-Cup Muffin Tin With Grips
Stainless Steel Wire Cooling Rack
Stackable 10-Piece Glass Mixing Bowl Set
Silicone Mixing Spoons
Measuring Cups and Spoons
Silicone Muffin Cup Liners
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Only takes 30 minutes to bake
When I bake with the kids, I always make sure to get out all the ingredients first and we measure them out together. We use these glass mixing bowls and we always seem to have the exact amount of bowls for what we need. After getting all the ingredients out for these sweet potato muffins, the preparation time is fairly quick. After the muffins are put into the oven, it only takes 30 minutes till they are ready to eat.
Don't forget the Crumb Topping
We have tried these muffins with and without the cinnamon crumb topping and we really believe it adds another level of deliciousness to the muffins. They become sweeter but not over the top sweet. It only takes melted butter, white granulated sugar, brown sugar, cinnamon and flour to make it and it takes a few short minutes to put it together. Completely worth the few extra minutes to have this added texture and taste.
Storage and Freezing
Storing: Store any leftover muffins in an airtight container in the refrigerator. They are best if you eat them within a couple of days, but they should be good for up to 5 days possibly in the refrigerator. We do not recommend leaving them out at room temperature.
Freezing: If you don’t want to eat all of the muffins now, you can freeze them. I like to wrap the cooled muffins in Handi Wrap then in Aluminum Foil. I then place them in a gallon sized freezer bag and then lay flat in the freezer. You can freeze these muffins for up to 3 months. You can remove them one at a time and let them thaw at room temperature or place them in the microwave for about 20-30 seconds.
Sweet Potato Muffins with Cinnamon Crumb Topping
Course: SnacksDifficulty: Medium12
servings1
hour30
minutesIngredients
3 - 4 medium sized sweet potatoes
2 cups flour
1 tsp baking soda
1/4 tsp baking powder
2 tsp cinnamon
1 cup sugar
1/2 tsp salt
3/4 cup vegetable oil
3 eggs
1 tsp vanilla
1/2 cup flaxseed (optional)
- Cinnamon Crumb Topping
3/4 cup flour
1 tsp cinnamon
1/4 cup granulated white sugar
1/4 cup light brown sugar
6 tbsp melted butter
Directions
- Preheat oven to 325.
- Prep sweet potatoes but cutting 3 1-2 inch slits in the top of each sweet potato. Microwave each potato for 4 minutes covered loosely in a paper towel. If they are still tough then microwave for a minute more.
- Remove the skin of each sweet potato and discard. Mash the sweet potato filling with a fork or masher until any big lumps are gone. Measure out 3 cups worth of filling.
- In a large bowl, combine the flour, cinnamon, baking soda, baking powder, and salt.
- In a separate bowl, combine the sugar, oil, eggs, and vanilla.
- Stir the wet ingredients into the dry ingredients, and then add the sweet potato.
- Pour batter into a greased muffin pan, or silicone muffin cups in the pan. The more you fill the cup the larger the muffin.
- In the small bowl, mix together the crumb topping ingredients (flour, cinnamon, sugars and butter).
- Sprinkle each muffin with a generous amount of topping on each muffin pressing lightly on top of the muffin.
- Bake for approximately 30 minutes at 325.
- Check if done by using a toothpick in the middle of the muffin. If it is clean, they are done.
- Let cool and enjoy!
Notes
- If using flaxseed, you can mix it into the batter before you add the sweet potato filling.
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